You may have sensed a bit of a theme here….this is indeed another healthy(ish) make-ahead snack option. Possibly my favourite so far, especially because it is SO EASY. The key is to get really nice juicy big dates, their caramel flavour turns what are otherwise plain ingredients (including raw quinoa!) into something that tastes good enough to eat for dessert.
Quinoa Crackle Date-nana Bread
Inspired by Deb Perleman’s Crackly banana bread with millet
- 3 large very ripe bananas
- 1 egg
- 1/3 cup extra virgin coconut oil (in oil form, warm it if solid)
- 1/3 cup dark muscovado sugar
- 1/4 cup liquid sweetener of choice – I used half maple, half golden syrup (as maple is a bit pricey for my student budget)
- 1 tsp baking soda
- Good pinch of salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/2 cups wholemeal flour
- Scant 1/3 cup raw quinoa (the red kind looks particularly pretty)
- 7 big juicy dates, pitted and cut into small chunks (approx 0.5×0.5cm) – or 8 smaller dates
- Heaped 1/2 cup of walnuts, roughly chopped
Preheat the oven to 180˚C and generously butter a loaf tin.
In the bottom of a large bowl, mash bananas with a fork or the back of a wooden spoon to desired consistency – I’m not a big fan of banana chunks so I mashed mine until very smooth, but feel free to leave a few lumps if you like that.
Whisk in egg, then oil, brown sugar, then maple syrup or sugar of your choosing. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over the batter and stir until combined. Stir in flour until just combined, then quinoa, then dates and walnuts.
Pour your mixture into the loaf tin and bake until a fork or skewer comes out clean, about 45 minutes. Leave to cool for a few minutes and then transfer to a baking rack. Try to avoid cutting into while still warm (good luck).
Storage: these keep beautifully sliced up in the freezer. Be sure to put them in the freezer quickly though otherwise you might eat it all before you get a chance…