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!
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
1/4 cup shelled pumpkin seeds
1 1/4 cup + 1 Tbsp white 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
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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