Guys, I have to come clean about something. I’m having an affair. Now, before y’all get all crazy on me, it’s not a Lifetime movie affair here. Instead, just a dirty, elicit, down right nasty affair with an appliance. To be blunt, I’m cheating on my stove with my crock pot . But, do you blame me? This gorgeous hunk of appliance has made so many delicious things for me since it’s arrival, like the over night apple crisp and now this healthy crock pot banana bread quinoa.
Now, this is easily something I could have made on my stove. But you know what? I don’t want to sit by the stove for 30+ minutes. On a Friday night. When I could be drinking wine and watching Lifetime. SO! I threw the ingredients into my sexy KitchenAid machine and let it do all the work. Because you know what? When you cook as much as I do, it’s nice to have something else do all the work sometimes.
Moving on from the affair talk, let’s chat about quinoa.
I’ve had it before, and I’ve been okay with it. It’s good, kinda chewy, tastes a bit like strange rice and barley. But never really cared all that much about it. Despite it’s superfood qualities (like 8 grams of protein per serving!). However, I think that’s because I never had it slow cooked with bananas, brown sugar and butter. I think that was my main problem right there. But then again, if you slow cooked cardboard or dirty socks with bananas, butter and brown sugar I’m pretty sure that would taste great too.
Friends, the reason this is named “banana bread quinoa” and not just “banana quinoa” is because it tastes EXACTLY like banana bread. With each spoonful you think you are eating a moist, right outta the oven slice of banana bread. Except since it’s protein packed quinoa, it’ll stick to your guts a little longer.
If your family (or picky husband) refuses to eat quinoa because “it looks weird” or “it sounds too healthy” disguise it to taste like banana bread. You’ll have them eating out of your hands (or in this case, directly out of the crock pot) in no time!
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 6 1/2 cup servings.
1 cup of quinoa (I used Bob’s Red Mill)
1/2 cup of Seasonal Coffee-mate Warm Cinnamon Sugar Cookie *
1/2 cup low-fat milk
1 cup water
1 1/2 banana (past ripe)
2 tablespoons chopped walnuts
3 tablespoons brown sugar
1 1/2 tablespoons butter, melted
1/2 teaspoon vanilla extract
*NOTE! If you can’t find that kind of creamer, you can use vanilla (and omit the vanilla in the recipe) or substitute for light cream and add about 1 – 1/2 tablespoons cinnamon.
Mash the banana in a bowl and set aside. In another bowl, mix the brown sugar and walnuts together.
Pour quinoa, creamer, light cream, milk, water, butter and vanilla into the crock pot. Add the mashed banana and stir to evenly distribute. Sprinkle the sugar and walnut mixture into the quinoa and stir to mix.
Cook on low for 4 – 6 hours, or until the quinoa is fully cooked. If you need to, add additional liquid or sugar to the mixture for taste.