1 cup sugar
2 medium bananas, mashed
2 eggs
1 teaspoon bourbon
1 cup whole wheat pastry flour
1 cup quinoa flour
2 teaspoons baking soda
1/2 teaspoon vanilla salt
1/2 cup buttermilk
- Preheat the oven to 350F degrees. Grease one loaf pan or four mini loaf pans.
- Cream shortening, sugar, bananas, eggs and bourbon.
- Add flours, baking soda and salt. Slowly mix in buttermilk but do not overmix.
- Pour batter into greased pans and bake for about 45 minutes, or until bread springs back to the touch.
If you’ve never baked with quinoa flour, here is a little information about this particular brand of flour from Gourmet Delights:
“With over 35 species of corn, 2000 varieties of potatoes, and 650 native species of fruit, Peru is an important center for genetic diversity. But many of the hardy plant species held in honored positions in Indian society for thousands of years were deliberately replaced by European species after the Spanish Conquest. Fortunately in the high Andes, the ancient influences still persist, and unique and highly nutritious grains such as amaranth, quinoa, and kañiwa are now available to the outside world. This is especially beneficial today as many people become more sensitized to the over-produced and engineered foods found in common western diets. They are naturally gluten-free and offer many other health benefits.The producer of this quinoa flour, El Altiplano in Juliaca, Peru, was founded in 1994 with non-profit support as a way to organize and support the hard working farmers of his region. The company works with over 150 producers of quinoa and kañiwa, hearty heritage grains that have sustained the people of this rough terrain for centuries. The company has cultivated a strong bond with all of the farmers over the years, and the services they offer have grown and changed in relationship to the farmers’ needs. The company supplies the farmers with seeds and seed selection training, organic certification, the use of farming equipment, agricultural training, and low interest loans to purchase needed animals and resources.”
Whoa, what a pretty banana bread and it has pears? I’m having a slice right now. Never baked with quinoa before so your recipe is informative . Will try it & probably come back to ask you more questions later. Thanks for sharing, Nelly! Happy weekend
Looks amazing!! I am a big fan of banana bread, so I will have to try this!
This looks so good! I’ve wanted to use Quinoa Flour but didn’t really have an idea how I would. Maui has amazing banana-apples, I’m going to have to use some in this recipe. The addition of the pears is brilliant and simple, get’s my creativity going about what else would be yummy on top. Thanks for sharing this recipe
Marnely this looks great! I’ve been wanting to try different flours (like quinoa) and this gives me the perfect excuse to do it! Thanks for sharing & keep up your wonderful job!
i love quinoa but I haven’t yet baked anything with quinoa flour. I need to buy some! Your bread looks great!
This is interesting. I must give this a try. Thanks for sharing!
“Happy Cooking”
oh ds looks yummy…i love banana bread!!
i love quinoa flour!!! you on a quinoa roll here. i bet you could make this gluten free too by subbing in the whole wheat flour.
happy Friday!
Okay not only do I need to try this recipe because it has quinoa, I need to make it because it has bourbon in it, LOL! Love the sliced pears on top! Hugs, Terra
A fabulous banana bread filled with wonderful flavors. We make banana breads all the time and I can’t wait to try one with quinoa flour:)
Que buena idea, me encanta la receta con bananas, muy saludable y sabrosa.
Tu MAMI……
Ooh! I would love to make this recipe. Thanks for posting. Looking delicious.
When I heard it was Banana Bread Day, I knew you’d be all over it! lol I love the addition of pears–lovely:)