Gluten Free Banana-Quinoa Bread

I've played around with this recipe quite a bit and finally mastered this delicious, healthy, and low sugar breakfast bread.  For a quick bite before swim practice or your post Ironman training day gorge treat, it's sure to satisfy your taste buds.  Hope you enjoy!

This recipe has been adapted from Whole Foods Market and mastered by Chef Karleen Dirmantas

Gluten Free Banana, Quinoa and Almond Bread

Ingredients

3/4 cup quinoa flakes

1 cup plus 2 Tablespoons Pamela’s Gluten Free Flour Baking Mix

2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1 1/4 cups ripe mashed banana pulp (about 3 bananas)
2 large eggs
1/3 cup canola oil
1/2 cup granulated sugar
1/2 cup sliced almonds
1/4 teaspoon freshly squeezed lemon juice

Method

Preheat the oven to 350°F. Lightly grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with pan spray.
Combine quinoa flakes, flour, baking powder, sugar, salt and xanthan gum in a large bowl. Mix together with a whisk and set aside. 

In mixer with paddle attachment, mix together mashed bananas, lemon juice and oil.  Add eggs and mix until just combined. Add flour mixture and mix until just combined.  Do not over mix. Fold in the almonds by hand.
Pour batter into the prepared loaf pan and bake until lightly browned, about 40 minutes. Allow the bread to cool completely in the pan, about 1 hour.  

Can also be made into muffins.  Prepare muffin tin with spray or cup liners.  Pour about ¼ c into each cup and bake for 25-28 minutes.  Toothpick should come out clean. Cool on rack. Makes 12 muffins.