Banana Walnut Quinoa Bars (Gluten-free)

Mash bananas in a large bowl until it reaches banana pudding consistency. Add remaining ingredients except eggs and baking powder and mix really well.

Add egg and baking powder and mix until just combined. Bake at 350ºF for 22–25 minutes or until bread slightly springs back to touch or begins to crack slightly on top.

Allow bread to cool slightly and serve immediately. Or you can allow bread to cool completely, cut into 6 bars, and wrap individually for on-the-go breakfast. Store in the fridge for 1 week or freeze for up to 3 months.