Sweet Remedy

Quinoa Pumpkin Banana Bread

Have you ever forgotten something? Lately I’ve found myself becoming very forgetful. I forgot my essay for class, I forgot we had a test scheduled and most importantly, I forgot to put the quinoa in the pumpkin banana bread…

This made the bread too wet. I still ate it, of course, but it wasn’t as good as it could have been! More flour or the quinoa would have done the trick. Forgetting an entire ingredient in your “Quinoa Pumpkin Banana Bread” you’ve been planning for awhile is not good. Quinoa is the first word!

I planned on remaking this recipe but I also forgot to pick up more pumpkin. What a big surprise.

My semester is almost over so maybe instead of stuffing my brain with biology, journalism and sociology I can focus on Sweet Remedy, photography and other personal projects. Maybe then I won’t forget the quinoa.

Ps. don’t forget to enter my giveaway for the culinary memoir, The (Faux) Pastry Chef: How I Found My Baking Fix!

Click read more for the recipe.

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Pumpkin Banana Bread

The recipe below is how it should have been baked, without my mistakes.

Yield: 1 loaf or 12 muffins

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

1/4 cup shelled pumpkin seeds
1 1/2 cups whole wheat flour
3/4 cup brown sugar
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup cooked quinoa
2 large eggs
3/4 cup pumpkin puree
2 ripe bananas
1/2 cup milk
2 tsp vanilla extract
5 Tbsp unsalted butter, divided

Directions:

Preheat oven to 400°F, butter the bread pan with 1 tbsp of butter.

Whisk together the dry ingredients: flour, brown sugar, pumpkin pie spice, baking powder, baking soda, salt and add the quinoa and distribute evenly.

Melt the remaining 4 Tbsp of butter and set aside to cool.

Peel and mash the bananas together with a fork. Beat the eggs together and add the pumpkin puree and mashed bananas to the eggs.

Add the milk, melted butter, and vanilla to to wet mixture.

Slowly incorporate the wet mixture into the dry mixture and stir until just combined.

Pour the batter into prepared pan and sprinkle pumpkin seeds on top. Bake for 30-40 minutes or until a toothpick comes out clean.

Adapted from: Bob's Red Mill

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6 Responses to “Quinoa Pumpkin Banana Bread”

  1. #
    1
    Lynna — November 15, 2012 at 7:59 pm

    I know what you mean. I made banana bread and forgot to put the banana in it. THE MAIN PART. This happens often when I`m talking to people while baking. LOL

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    2
    Julia — November 20, 2012 at 9:00 pm

    Ohhhh this looks delicious! I had not thought to use quinoa in my pumpkin bread recipe. I will for sure be trying this!

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    3
    Linda — November 27, 2012 at 3:26 am

    Just made a double batch of this (2 large loaves) and am really pleased with the results. Will definitely be making this again – I love that, as quick breads go, this is on healthy end of the scale – much lower in fat and higher in nutritional value than many recipes. (And doesn’t have the greasy feel of some higher fat quick breads.) I’ll admit that I was skeptical about pumpkin and banana together, but now I’m a believer. And the quinoa adds a pleasant “denseness” without making the loaf too heavy.
    I actually used leftover cooked squash in place of pumpkin and it worked out perfectly (I just kind of mashed the squash in with the banana). One minor note – I found baking time for loaves at 400 was about 50 mins.
    Thanks for a great recipe, Samantha. Good luck with the rest of the semester!

    • Samantha replied on — November 27th, 2012 at 7:27 pm

      Thank you so much Linda for your kind words. I am very glad you tried this recipe and that you were pleased with the results! I will be making it again (I really liked the banana and pumpkin together) but this time I won’t forget the quinoa! Which was the entire reason I wanted to make this! Squash is also a good addition, I might try that next time!

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    Linda — November 27, 2012 at 8:01 pm

    Yes, the quinoa adds a really nice texture, so make sure it gets in next time! I have a lot more squash to use up and so plan to make this again soon – I suspect that this recipe will freeze well so I will probably keep doing double batches and then be able to pull some out for snacks on frosty winter mornings. I’m thinking about trying coconut milk rather than regular milk, and throwing in 1/4 C. or so of shredded coconut. Might work with the whole tropical-banana theme. Anyway, thanks again!

    • Samantha replied on — November 28th, 2012 at 9:33 am

      Sounds like a good plan! If you do the substitutions let me know how they turn out and if the recipe freezes well? I’d love to know!

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