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.
1 1/2 cup I Heart Keenwah Toasted Quinoa Flakes
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
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)
Preheat oven to 350F and line a loaf pan with parchment paper.
Combine dry ingredients in mixing bowl (quinoa flakes, baking powder, baking soda, sea salt).
In a separate bowl, mix wet ingredients (mashed bananas, flax egg, almond milk, coconut oil, vanilla extract).
Fold wet ingredients into dry ingredients to make a batter.
Pour batter into prepared loaf pan.
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.
Bake for 35-40 minutes.
Remove loaf from oven and cool.