i am going to make a confession: i am not the best baker out there. it's not that i don't like baked goods. it's that i suffer from A.D.D. and can't follow baking directions.
luckily i have developed a repertoire of *forgiving* baking recipes over the past few years. i make uncouth improvisations: i use greek yogurt and olive oil in lieu of butter. i tend to under-sweeten things too.
quinoa banana bread lends itself well to my baking habits. this version makes use of the often-fickle quinoa flour and has a protein boost from greek yogurt. i did some scratch math and estimate that this loaf easily has 5 grams of protein per slice (assuming 8 slices per loaf and accounting for the protein-packed trio of quinoa flour, greek yogurt and eggs).
1 2/3 cups of quinoa flour
2 tspn baking powder
1/2 tspn fine sea salt
1 tspn ground cinnamon
2 ripe bananas
1/3 cup of greek yogurt (fage is my preference)
splash of milk
3/4 cup of brown sugar
1/4 cup of olive oil
preheat oven to 375 F. mix egg, banana, greek yogurt, sugar and olive oil until smooth. add quinoa flour, cinnamon and salt. add splash of milk. mix evenly by hand with a big wooden spoon (don't overmix!). pour batter into greased loaf pan (tip: line the bottom with a cut-out of parchment paper for easy unloading). bake for 40-50 minutes, until crust is golden brown. remove and let cool for 10 minutes. the inside should be moist and the outside will be super crusty, which is pretty amazing considering this recipe is totally gluten free. the quinoa flour banana bread is not too sweet. however, it does have a grassy flavor of quinoa, which may be strong for some folks. serve with butter or a fruit spread and you have a healthy indulgence.
recipe adapted from powerhungry.