This banana bread tastes like the ultimate decadence, but is lower fat than the usual, and packs a protein punch with greek yogurt and quinoa. You probably wouldn’t think quinoa would improve the texture of your baked good, but in this case its the shining star. Each itty bitty seed provides surprise moisture and tenderness.
Roasted Banana Loaf with Quinoa & Dark Chocolate Recipe
- 2 very ripe bananas
- 1 cup white/whole wheat/oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup cooked quinoa
- dash salt
- 1/2 cup maple syrup
- 4 tablespoon butter/coconut oil at room temperature
- 1 egg
- 1/2 cup plain greek yogurt
- 1 teaspoon vanilla
- 1/2 cup 70-85% dark chocolate. roughly chopped
- Roast bananas: Set oven to 350, roast ripe bananas on baking sheet covered with tin foil for 20 minutes. While roasting bananas, prepare the rest of the bread.
- Prepare loaf pan by spraying with non stick spray
- Combine dry ingredients: Flour, baking powder, baking soda, salt, cinnamon. Mix in quinoa until fully coated.
- Combine wet ingredients: With an electric mixer (or strong hand) beat maple syrup and softened butter together until light, fluffy and combined. Mix in egg, followed by yogurt, vanilla and cooled roasted bananas.
- Fold wet ingredients into dry, mixing until just combined. Carefully add in chocolate chunks.
- Turn up oven to 375 F, and pour batter into prepared loaf pan.
- Bake bread at 375 for 25-30 minutes, until exterior is golden brown and center is cooked through.
- Let rest and cool before removing from loaf pan.
*Tip: If your going to add the banana garnish like I did, add it after the bread is 3/4 way cooked. Adding it at the beggining will result in some uncooked areas of the bread.