This SunButter Chocolate Chip Quinoa Banana Bread is a healthy way to enjoy subtle sweet flavors of banana and chocolate chips, along with a good dose of protein from a versatile grain during any given morning or evening indulgence. Not only is it delicious, but it also showcases just how great tasting SunButter actually is. All vegan ingredients.
Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper (or grease it using vegan butter).
Start by grinding the oats into flour using a food processor.
In a small bowl, add chia seeds with water, stirring until combined and letting it sit for 2-3 minutes until it becomes gel-like.
Combine the mashed bananas, coconut oil, SunButter, maple syrup, and Almond milk together in a medium bowl and mix until well combined. **NOTE: Add additional milk, 1 Tbsp at a time if batter is too thick!**
Then stir in organic all-purpose flour, oat flour, cooked quinoa, baking soda, cinnamon, nutmeg, chia eggs, and sea salt and mix together using a rubber spatula until well incorporated! **Try not to over-mix!**
Fold in the chocolate chips.
Add batter into prepared loaf pan and bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean.
Once done, remove bread from oven and let it cool for a bit before removing it from loaf pan to cool for 10 minutes or so.
Slice and bon appetite!
For Storage: Refrigerate for up to 1 week and re-heat desired slice(s) in the oven or microwave when serving. At room temperature, can last 1-2 days!