Vegan Coconut Quinoa Banana Bread

By Jennifer

12 Person

75 Minutes

0 Calories

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! This is one dense and chewy banana bread, so be prepared. I love the nutty oats and shredded coconut in here, and the quinoa adds the chewy texture that I would usually add nuts and raisins to get. My favorite way to enjoy it is heated up and spread with coconut butter.

Ingredients

1/4 cup coconut milk
2 tbsp. ground flaxseed
1/2 cup sweetened shredded coconut + another small handful for topping
1/4 tsp. kosher salt
1 tsp. baking soda
1 cup old-fashioned oats + another small handful for topping
1 cup all-purpose flour
1 tsp. vanilla extract
1/4 cup maple syrup
1/4 cup coconut oil, melted
3 very ripe bananas
1/2 cup uncooked quinoa (about 1 1/2 cups cooked)

Method

01

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.
02

Preheat oven to 350 and lightly grease a loaf pan. In a large bowl, mash bananas with a fork. Stir in the coconut oil, maple syrup, and vanilla extract.
03

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.
04

Pour batter into prepared pan. Bake until top of loaf is golden brown and sides are pulled away from the pan, 45-50 minutes. Cool completely in the pan on a wire rack before serving. Keeps wrapped in tin foil in the fridge for several days.

Related Tags

Vegan Coconut Quinoa Banana Bread

3.6

( By Jennifer )

01 Information

Grade easy
Serving 12 servings
Prep Time 25 Mins
Cook Time 50 Mins
Total Time 75 Mins

02 Ingredients

1/4 cup coconut milk

2 tbsp. ground flaxseed

1/2 cup sweetened shredded coconut + another small handful for topping

1/4 tsp. kosher salt

1 tsp. baking soda

1 cup old-fashioned oats + another small handful for topping

1 cup all-purpose flour

1 tsp. vanilla extract

1/4 cup maple syrup

1/4 cup coconut oil, melted

3 very ripe bananas

1/2 cup uncooked quinoa (about 1 1/2 cups cooked)

03 Method

Step 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.

Step 2

Preheat oven to 350 and lightly grease a loaf pan. In a large bowl, mash bananas with a fork. Stir in the coconut oil, maple syrup, and vanilla extract.

Step 3

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.

Step 4

Pour batter into prepared pan. Bake until top of loaf is golden brown and sides are pulled away from the pan, 45-50 minutes. Cool completely in the pan on a wire rack before serving. Keeps wrapped in tin foil in the fridge for several days.

04 Author

Jennifer

647 Recipes

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