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Quinoa Flour Banana Bread (gluten free)

Posted Mar 19 2012 3:21pm

Shhh.This banana bread is made with quinoa flour.

I'mhappy to let you in on the secret, but it is hush-hush at our household. Mylovely husband Kevin is all for whole wheat flour (in moderation) and quinoa(as a side dish), but he is wary of what some would call"alternative" flours (he simply dubs them my "weird ingredients').

Isympathize. We grew up in very different worlds (Arkansas for him; California for me), and while he has come around to my way of eating in many respects, I have budged little on the Southern food front save for cakes, gumbo, and hushpuppies (myfather-in-law makes the lightest, tastiest version of the latter). I suspect hefears that if he gives me too much leeway on the health food front, I mightstart worshiping seitan.

Ratherthan unnerve him on his first day back to work following spring break, I amkeeping the quinoa flour-ness of my quick bread on the lowdown. I promise toenlighten him, when he's on the last slice. Given that he had a slice for breakfast and also packed a piece for a snack, it won't be long.
 
Ilove the crusty ends of quick breads. I may make my next batch in my husband's brownieedge pan to maximize the crunchy edges. I'll keep you posted. 



Notethat this bread does not rise as high as wheat flour banana bread.Yet thetexture is still light and tender. Quinoa flour--which is naturally glutenfree-- lends a delectable nuttiness to baked goods; I especially love it incombination with banana.



BananaQuinoa Bread

Thisotherwise humble bread  is a mostdelicious example of a true comfort food. It’s the perfect use for bananas thatare past their prime for eating out of hand.

Makes12 slices
Preheatoven to 350°F (180°C)
8-by 4-inch (20 by 10 cm) metal loaf pan, sprayed with nonstick cooking spray

1-1/3cups        quinoa flour      325 mL
2tsp    gluten-free baking powder (regular if you are not following GF diet)     10 mL
1/2tsp fine sea salt     2 mL
1/2tsp ground cinnamon        2 mL
1/2tsp ground nutmeg            2 mL
1          large egg          1
1cup   mashed ripe bananas (the blacker the skin, the better--and naturally sweeter!)   250 mL
1cup   plain yogurt     250 mL
1/2cup            sucanat or packed light brownsugar           125 mL
1/4cup            unrefined virgin coconutoil, warmed, or unsalted butter, melted     60mL
1/2cup            chopped walnuts or pecans,toasted (optional)           125 mL
1.         Ina large bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon.
2.         Ina medium bowl, whisk together egg, bananas, yogurt, sucanat and oil untilblended.
3.         Addthe banana mixture into the flour mixture and stir until just blended. Gentlymix in walnuts, if using.
4.         Spread batter evenly in prepared pan.
5.         Bake in preheated oven for 50 to 55minutes or until a toothpick inserted in the center comes out clean. Let coolin pan on a wire rack for 10 minutes, then transfer to the rack to cool.
StorageTip
*          Storethe cooled bread, wrapped in foil or plastic wrap, in the refrigerator for upto 5 days. Alternatively, wrap it in plastic wrap, then foil, completelyenclosing bread, and freeze for up to 3 months. Let thaw at room temperaturefor 4 to 6 hours before serving.
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