Baking (feat. Quinoa)




A loaf of banana bread is a beautiful thing. Especially when laden with toasty bits of pecan. And even more so when the whole package is healthy.


In our quest to eat cleaner (ignore the last post), M and I have been on the hunt for healthier baking recipes, because baked goods are ubiquitous in this busy Atlantic household.  Healthy recipes that are actually delicious are surprisingly hard to come by. This particular one makes use of two of our staples du jour, quinoa and Greek yogurt, which together cut the amount of fat and flour used in traditional banana bread, and make us feel a little bit better about ourselves.  


The loaf is pleasantly crispy on the outside, and soft, spicy, and a tiny bit dense on the inside, a lovely combination best enjoyed with a hot coffee. Or before consuming a package of Mini Eggs.


Quinoa pecan banana bread
Adapted from here

Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/8 tsp salt
- 2 very ripe bananas, mashed
- 1 cup cooked and cooled quinoa
- 1 egg, lightly beaten
- 1/4 cup unsalted butter, melted
- 1/4 cup plain Greek yogurt (low fat or fat-free)
- 2/3 cup pecans, chopped

Prep time: 10 min
Bake time: 50 min
Total time (incl. quinoa cooking time): 1 hour 30 min

Makes 1 9" loaf

1. Cook quinoa as directed, and cool for about 30 minutes.

2. Preheat oven to 350F and line a loaf pan with parchment paper, or spray with cooking spray; set aside.

3. In a medium bowl, mix flour, sugar, baking soda, baking powder, spices, and salt. In a separate, large bowl, combine the banana, quinoa, egg, melted butter and yogurt; mix well.

4. Add the dry ingredients, 1/2 cup at a time, to the wet ingredients and mix until just incorporated (do not over-mix!). Stir in the pecans.

5. Pour into prepared loaf pan and bake for 50-60 minutes, or until tester comes out clean. Remove and let cool in the pan for about 10 minutes, then remove from the pan and cool completely on a wire rack.

6. Store at room temperature for up to 5 days in an airtight container or freeze in a well-sealed Ziploc bag.

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