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This hearty banana bread uses whole quinoa grains for health and texture.
Cook quinoa according to package directions. I bring it to a boil in a saucepan with 3/4 cup of water, then simmer for 15 minutes. Then remove from heat and fluff with a fork. I know some people prefer to use more water, probably depending on the stove. Set aside.
Preheat oven to 350 F and lightly grease a standard sized loaf pan.
In a large bowl, mash bananas with a fork. Stir in the coconut oil, maple syrup, and vanilla extract. Set aside.
In a medium-sized bowl, combine the flour, oats, baking soda, salt, shredded coconut, flaxseed, and cooked quinoa. Dump into the large bowl of wet ingredients and mix until thoroughly combined. Stir in the coconut milk.
Pour batter into prepared pan. Sprinkle extra oats or coconut over the top, if desired. Bake until top of loaf is golden brown and sides are pulled away from the pan, 45-50 minutes.
Cool completely in the pan on a wire rack before serving. Keeps wrapped in tin foil in the fridge for several days.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!