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Healthy Banana Bread Recipe with Quinoa Flour

Even Healthier Banana Bread

Ever since I posted my recipe for Whole Wheat Banana Bread, user Suzanne has been on a quest to make an even healthier Banana Bread and she made one using Quinoa Flour that's posted in my Healthy Recipe Group. I've gotta say that I was rather skeptical, especially with all the steps involved but that bread sure does looks tasty — and it's healthy! To see her inventive recipe, just


"Even Lighter" Banana Bread by user Suzanne:

I've discovered Quinoa flour! I was able to easily substitute 1/2 cup of the all purpose flour with Quinoa flour. This added a full 8 gms protein and only 4 gms of unsaturated fat. The carb count of this bread actually came down by 44 gms from the original light recipe since the 48 gms in the same amount of quinoa was balanced off by it's 46 gms of fiber. I could not tell any difference in either taste or texture from the original light recipe. Then I tried substituting 1/2 cup Winter White whole wheat flour for another of the unbleached all purpose flour and neither the taste or texture was unchanged...

If you do use Quinoa flour, I suggest that you add it in first when mixing the dry ingredients with the wet - that way the protein rich flour will get coated with the wet mixture and it will not make too much gluten when baking. Excess gluten would make for a really dense bread.

My masterpiece - Lightened-up Banana Bread!My masterpiece - Lightened-up Banana Bread!

I did not invent this already lightened up recipe, but I did tweak it to get it a even a bit lighter... Yum! It was wonderful, even with changing the sugar to Xylitol and substituting Smart Balance Omega Plus for the butter.


(When you start fiddling around with the ingredients like that, it's important to follow the mixing directions - or you might not get the texture right! So, fair warning! Don't slack off on the mixing technique... )

"Even Lighter" Banana Bread:

1/2 cup all purpose unbleached flour
1/2 cup Quinoa flour
1/2 cup Winter White whole wheat flour
1/2 cup cake flour (yep... it's so much better using both kinds of flour. Really!!! It's a long story, so if you want that info just email me.))
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
3/4 cup Xylitol
3 very ripe bananas - about 1 1/2 cups, mashed well by hand
1/4 cup fat free plain yogurt (I used vanilla and it was fine!)
1 teaspoon vanilla
3 tablespoons Smart Balance or any other cholesterole lowering Omega-3 for baking
-3 large high Omnega-3 eggs (Land o Lakes has eggs with 350mg omega-3 per egg!)
- 1/4 cup chopped walnuts

1. Adjust oven rack to middle position and preheat oven to 350 degrees. Spray a 9x5 loaf pan with spray for baking w/flour.
2. Mix all purpose flour, whole wheat flour, baking powder, baking soda, salt and 1/4 cup xylitol in bowl, whisk a bit and set aside. Set aside the Quinoa flour. In another bowl, mix the mashed bananas, yogurt and vanilla together.
3. Beat the remaining 1/2 cup Xylitol with the Omega spread for about 3-5 minutes until it's light and fluffy. Add the eggs one at a time beating well after each.
4. Turn the mixer down to low and beat in the quinoa until just blended. Next mix in 1/3 of the banana mixture, then 1/2 the remaining flour, then 1/3 banana mixture, rest of the flour, then remaining banana mixture . After each addition, mix just until blended... do not over mix! The batter should still be a bit chunky.
5. Pour into prepared loaf pan and sprinkle the top with the walnuts.
6. Bake at 350 degrees for approx. 55 minutes or until a tooth pick inserted in center comes out clean or with just a few crumbs on it. Cool in pan for 10 minutes and then turn out the loaf and cool on a wire rack. Serve warm or at room temp.

The bread will store just fine wrapped in plastic wrap and kept on counter for at least 3 days.

If you followed the mixing directions, I know you'll love this recipe that tastes as good as, and has the wonderful texture of any regular banana bread - but with much less fat, calories and lower glycemic index!


Join The Conversation
cecyklip cecyklip 5 years
The real peeve i have with these "healthy recipes" is that the person posting this is not very well informed about the "healthiness" of this at all! First of all, if you're advertising this "healthy recipe" with quinoa flour, and by now most of us know\u00a0that it's gluten - free;\u00a0then why on earth would you wreck it by adding all purpose and whole wheat flour?!!! Second; Smart Balance is PLASTIC HYDROGENATED OILS!! who the heck thinks that this is healthy? You are better off using melted organic virgin coconut oil or even Real Organic Butter. Third; i give some points for using xylitol, however, there is a high glycemic index already from the bananas, so why on earth would you have the audacity to add 3/4 cups of xylitol - which is 500 times sweeter than sugar?! ...again not too impressed And last but not least; your option to add yogurt, i assume its for moisture of some kind but again; bad choice in using FAT-FREE ! this only adds more sugar! PEOPLE ARE MISINFORMED ABOUT THE WHOLE FAT-FREE "THIS" trend..ITS RIDICOULOUS!\u00a0 your brain needs good fats ; such as fish oils, RAW nuts and seed oils ands good fats from GRASS- FED, FREE-RANGE ANIMALS (FREE FROM ANTIBIOTICS AND HORMONES). DONT PEOPLE READ LABELS ANYMORE?? FAT FREE MEANS HIGH SUGAR! Doesnt this "HEALTHY RECIPE" contain enough sugar already?!! \u00a0 this might sound rude but i think this is the stupidest "healthier banana recipe" anyone has ever posted. please have the consideration to check out that your recipe checks out before you post it! there's enough OBESITY IN AMERICA . there are some people who actually care here...
joy8030 joy8030 9 years
Nutritional facts?
Mei1 Mei1 9 years
great recipe!!! and I looove quinoa!
superfoxml superfoxml 9 years
that's a great idea, krissugar!
skatie07 skatie07 9 years
Tidal wave, more fats are probably needed in the recipe than the three tbs of smart balance. And margarine is not so healthy- it contains hydrogenated oils which can lead to certain cancers.
nancita nancita 9 years
Wow, this looks delicious. Always glad to have more healthy bread recipes.
TidalWave TidalWave 9 years
thanks superfox! specifically, why is it used in this recipe? i don't use any oils whatsoever in my bananananana bread, just margarine - and i see that a butter substitute is already listed in the recipe.
KrisSugar KrisSugar 9 years
I like to add flax-seed meal to mine for a little extra fiber! and it adds a nutty taste that goes well with banana bread.
superfoxml superfoxml 9 years
tidal wave, the yogurt is a low fat alternative in baking to replace oil. it's great for slashing the fat and cals in baked goods and you can't taste the difference!
TidalWave TidalWave 9 years
what is the yogurt for?
superfoxml superfoxml 9 years
I think I'd rather try a natural sweetener like stevia or agave, but it looks like a fun recipe to customize to your own desires! Thanks!
VicVicVictooriaa VicVicVictooriaa 9 years
i didnt even know there was a group for healthy recipes..i just book marked it because I am moving into an apartment with 4 friends in June and I want to be able to cook healthy food. I think I will cook this banana bread over spring break and if I know how to cook it (healthy) I may become the prodigal cook of the apt. haha
aimeeb aimeeb 9 years
I love banana bread. :)
Renees3 Renees3 9 years
YUM! I love banana bread!!!!!!!!!!!!
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