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.
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.
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.