Friday, November 13, 2009
Banana Quinoa Bread (it's realllly good, I promise)
Usually I make this banana bread recipe exactly as written, except I substitute the butter with a vegan "buttery spread" which is dairy-free. It is seriously the most amazing banana bread in the world. Since it's so heavy on the banana, it is super-moist and also sweet without a ton of sugar.
I wasn't entirely sure how to go about modifying the recipe to add the quinoa, so I basically winged it. But I must say I am very proud of the results. This time I used only 2 cups of banana instead of 2 1/3. Then I added about 1 1/2 cups of cooked quinoa to the banana mixture (I eyeballed it, so my measurements aren't completely accurate). Then I added the flour mixture, but not the whole thing. I just kept stirring it in until the batter was about the same texture as thick oatmeal. I baked it as directed, and it turned out perfect! If I didn't have a husband who hates walnuts, I would have added some chopped walnuts too, which I think would've made it even better.
Now I can eat my banana bread for breakfast or a snack and feel like I'm getting some protein & other nutrients as well. And the best part is the girls love it too - win, win for me! I needed a successful experiment after I spent 15 minutes last night cleaning discarded sweet potato raviolis off the floor (needless to say, it wasn't a hit).