Coconut Quinoa Banana Bread (Vegan)
 
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This dense banana bread is flecked with nutty oats and shredded coconut for texture. Cooked quinoa adds chewiness and whole grains. Enjoy it heated up and spread with coconut butter!
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Yields: 1 loaf (about 12 slices)
Ingredients
  • 1/2 cup uncooked quinoa (about 1 1/2 cups cooked)
  • 3 very ripe bananas
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats + another small handful for topping
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup sweetened shredded coconut + another small handful for topping
  • 2 Tbsp ground flaxseed
  • 1/4 cup coconut milk
Instructions
  1. Cook quinoa according to package directions. (I bring it to a boil with 3/4 cup of water, then simmer for 15 minutes and fluff with a fork, but I know some people prefer to use more water, probably depending on the stove.) Set aside.
  2. Preheat oven to 350 and lightly grease a loaf pan.
  3. In a large bowl, mash bananas with a fork. Stir in the coconut oil, maple syrup, and vanilla extract.
  4. In a medium-sized bowl, combine the flour, oats, baking soda, salt, shredded coconut, flaxseed, and cooked quinoa. Dump into the large bowl of wet ingredients and mix until thoroughly combined. Stir in the coconut milk.
  5. Pour batter into prepared pan. Bake until top of loaf is golden brown and sides are pulled away from the pan, 45-50 minutes.
  6. Cool completely in the pan on a wire rack before serving. Keeps wrapped in tin foil in the fridge for several days.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/02/coconut-quinoa-banana-bread-vegan/