Cranberry-Banana Quinoa Bread

quinoa bread

Quinoa, an ancient South American grain, has multiple uses like breakfast cereal, a side dish, and even a quick bread. The best thing about Quinoa is its nutritional value: it is high in protein and fiber; it is perfect for those who maintain a gluten-free diet. This bread recipe uses gluten-free flour, making it suitable and highly enjoyable for this special diet. You can use any pre-mixed gluten-free flour like I did, or make your own mix. It should contain a few different flours like garbanzo, rice, or quinoa flour and starches like potato or tapioca.

Since banana bread is one of my favorite breads and also a favorite for many, I think this recipe is highly appealing to everyone and not just those on gluten-free diets. I mix in dried cranberries for a little tartness. You can add any dried fruits or nuts such as raisins, cherries, walnuts, or pecans. For a sweetener, I like to add a little honey, which lends a floral scent, and sugar rounds out the sweetness. Enjoy for breakfast with coffee or with an afternoon cup of tea.

Cranberry-Banana Quinoa Bread

1/2 cup quinoa flakes
1/2 cup gluten-free flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 ripe bananas
2 eggs
2 tablespoons honey
1/2 cup dried cranberries

Preheat oven to 400 degrees F. In a large bowl, mix together dry ingredients: quinoa flakes, flour, sugar, salt, and baking powder and soda. In a small bowl mash bananas; add eggs and honey, mixing well.

Add wet ingredients to dry ingredients and mix well; add dried cranberries, mixing until just combined. Pour into an oiled medium (8-1/2-by-4-1/2-by-2-1/2-inch) loaf pan. Bake for 20 to 25 minutes or until a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Slice with a serrated knife. Yield: 10 slices.