Banana Bread has to be one of my favourite breakfast, snacks or even a cheeky little desserts. I love leaving a couple of bananas in the bowl on our work top to become very ripe. It means I will be able to make a delicious banana bread.
There are a couple of recipes for banana bread on this blog. I normally used porridge oats as a flour. However while I was making my Herb and Seed Quinoa Bread I wondered what quinoa would taste like with banana. So I decided to make a Banana and Honey Bread.
Bananas and honey are always a great combination and I’ve been meaning to make a bread like this for a while. As I mentioned in my last blog post my husband is not a great fan of quinoa nor bananas but he really enjoyed this bread. We had it for breakfast instead of our usual porridge breakfast and we were not disappointed.
Makes 1 loaf
- Food processor
- Mixing bowl
- Mixing spoon
- Small bowl
- Bread tin
- Plastic brush
- Quinoa x 200g
- Gluten free oats x 100g
- Coconut or brown sugar x 100g
- Ground cinnamon x 1 tsp
- Baking powder x 1 tsp
- Bicarbonate of soda x 2 tsp
- Salt x 1/4 tsp
- Bananas x 2 very ripe large
- Honey x 100mls
- Milk x 200mls your choice
- Oil for the bread tin
- Preheat the oven to 180°C or gas mark 4.
- Pour the quinoa into the food processor and blend.
- Now pour the quinoa flour into the mixing bowl and add the oats, sugar, cinnamon, baking powder, bicarbonate of soda and salt.
- Mix all of these ingredients together.
- Peel and break the bananas into large pieces.
- Put the pieces into the blender along with the honey and milk.
- Blend these ingredients together.
- Once they are smooth pour the wet ingredients over the dry ones.
- Stir these together.
- They should forms a sticky dough.
- If the dough is dry, add a little bit more milk until it’s sticky.
- Next pour the oil into the bread tin.
- Spread evenly around the tin with the plastic brush.
- Put the bread dough into the tin and pat in down evenly across the base of the tin.
- Place the tin into the oven for 25 – 30 minutes or until golden brown.
- When the bread in golden brown take it from the oven and check it’s cooked.
- Put the skewer in and if it comes out clean it’s cooked.
- If it’s not cooked put the bread back in the oven for 5 more minutes.
- Leave to cool on the cooling rack.
- Once it’s cool enough to touch then remove from the tin.
- Again leave it to cool.
- When it’s cooled completely cut off a chunk, serve or jam and enjoy.
Banana and Honey Quinoa Bread made an excellent breakfast for my husband and I. I also had it as a little treat after my lunch as well. If you want to make this vegan then you can add maple syrup instead. As always all of the ingredients in this recipe are freezable. So I made and batch of this bread and stored it in the freezer until I was ready to eat it. However you decide to eat this bread, as always, enjoy.
Do you like banana bread and if so would you consider using quinoa as a flour alternative? Let me know in the comments below and please don’t forget to like, comment and subscribe to my channel. Thank you and see you all soon. xxx