Healthy, delicious, and quick bread that is easy to make in one morning. Perfect companion for an afternoon tea or coffee.Quinoa Banana Bread With Dried Apricot and Orange Flavored Cranberry
recipe adapted from Wholefood's Recipe
make 1 loaf
3/4 cup quinoa flour
1/2 cup garbanzo flour
1/3 cup tapioca flour
1/3 cup potato flour
pinch of salt
2 tsp baking powder
1/2 cups turbinado sugar
3 very ripe bananas, mashed
2 large eggs
1 large orange, zested
1/3 cup canola oil + more for brushing the pan
1 tsp vanilla extract
1/3 cup (or more) dried apricot, cut into small pieces
1/3 cup (or more) dried orange-flavored cranberry or regular dried cranberry
Preheat oven to 350 degrees F.
Brush a 4.5 inch x 10 inch loaf pan with vegetable oil, line with a piece parchment paper, and grease the paper as well.
In a large bowl, mix quinoa, garbanzo, tapioca, potato flour, salt, and baking powder. Set aside.
In a small bowl, add turbinado sugar, mashed bananas, eggs, orange zest, canola oil, and vanilla extract. Mix using a hand whisk. Pour into dry ingredients, mix just to weet the dry ingredients. Gently fold in dried apricot, and dried cranberry. Do not over mix.
Transfer onto prepared loaf pan. Bake for 50 to 60 minutes, or until tooth pick inserted in the middle comes out clean.
Remove from oven, cool in the pan for 3 minutes. Invert onto a wire rack, cool completely. Just before serving, sift in confectioner's sugar if you wish.