Recipe Collab: Pumpkin Spice Quinoa Banana Bread with MALK

This recipe is a riff on a quinoa banana bread recipe. This time we top it with a decadent layer of pumpkin spice topping and we wash it down with some delicious MALK Unsweetened Almond Milk. 

Pumpkin Spice Quinoa Banana Bread.jpg


Dry Ingredients

  • 1 1/2 cup I Heart Keenwah Toasted Quinoa Flakes

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp sea salt

Wet Ingredients

  • 3 ripe bananas, mashed

  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)

  • 1/3 cup MALK Unsweetened Almond Milk

  • 1/3 cup coconut oil

  • 1 tsp vanilla extract


  • 1/2 cup pumpkin puree

  • 1/4 cup teff flour (or any flour of your choice)

  • 1/4 cup brown sugar

  • 2 tsp pumpkin spice mix (ground cinnamon, ginger, nutmeg)


  1. Preheat oven to 350F and line a loaf pan with parchment paper. 

  2. Combine dry ingredients in mixing bowl (quinoa flakes, baking powder, baking soda, sea salt).

  3. In a separate bowl, mix wet ingredients (mashed bananas, flax egg, almond milk, coconut oil, vanilla extract).

  4. Fold wet ingredients into dry ingredients to make a batter.

  5. Pour batter into prepared loaf pan.

  6. In a separate bowl, mix pumpkin puree, teff flour, brown sugar and pumpkin spice mix. Spread on top of loaf. Optional: use a wooden spoon to swirl the two batters if you want a swirly appearance. 

  7. Bake for 35-40 minutes.

  8. Remove loaf from oven and cool.

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