Sunday, February 21, 2010
Banana bread is probably one of this most popular foods for the home baker to make. In fact, I can remember baking off multiple variations of this quick bread at a very young age. To achieve true banana bliss there are a few factors to take into consideration including texture, moisture level, appearance, and most importantly; taste. These critical bread traits are much easier to get when using typical ingredients such as wheat four, butter, and sea level. I know this because these things are what made my bread so delicious ( and good vanilla) when working in a bakery in Florida. Here in Boulder we have altitude as a training tool, but when it comes to baking it is definitely something that is working against us. It is certainly not the end of the world but really a matter of adjustment in leavening ingredients as well as baking time.
With out trying to sacrifice any of the desirable characteristics above, I have been trying for some time (and believe that I have achieved) a banana bread with a desirable nutrient profile for athletes, fitness enthusiastists, and overall health conscious individuals. There is nice distribution of macronutrients in this recipes which allows for a lower glycemic response. This is good for everyone and not just athletes because by eating low GI foods, we keep our insulin levels down and become more metabolically efficient. There is new research and sports nutrition coming out soon. Look for more on this topic in Dr. Krista Austin's new sports nutrition book this summer!
It may be somewhat difficult to find quinoa flakes and or flour, but it usually can be found at health food stores like Whole Foods, Trader Joes, and Sunflower Market. The higher cost of these products are worth the nutritional punch it provides. Quinoa is an ancient grain that is also a complete protein. This means that it has all of the essential amino acids and this is very unique for a grain. By using the quinoa flour, it allows for a higher good quality protein.
I was looking for this bread to be gluten free, dairy free, not to high in sugar, and relativity high in protein. quinoa flour us awesome because it yields a Here is what I came up up with. I hope you enjoy it as mush as I do!
Banana Quinoa Bread
1.5 c. quinoa flour
1.5 c. Quinoa flakes or oatmeal
1 c. agave nectar or natural sugar
2. t. baking soda
3 t. baking powder
1.5 t. salt
3 c. very ripe mashed bananas
6 eggs, beaten
Preheat oven to 350 degrees. Lightly grease 6-8 (depending on size) mini loaf pans. Combine all ingredients until well beaten. Fill each pan halfway full and place all pans on a baking sheet. Bake for 30-45 minutes or until a toothpick comes out clean. Carefully take out each loaf and wrap the bread in plastic wrap tightly so that it does not dry out. If you are not at higher altitudes above 6000 ft., it may not be a problem.
(Facts will vary slightly depending on how full you give your pans)
Serving 1/2 Mini Loaf
Calories: 240 grams
Carbs: 42 grams
Protein: 9 grams
Fat: 4.5 grams
Fiber: 10 grams