Quinoa banana bread — Gâteau au quinoa et aux bananes

September 25, 2009

quinoa banana bread

Quinoa banana bread

I came with the intention to tell you about beautiful purple eggplants and how delicious they turned into dinner but instead, here I am, again, with the story of a cake.

It came as the priority — my eggplants will have to wait a little.

After spending ten days with us, my mother traveled back to France yesterday night, which left me with a sudden urge to bake at 10 pm. It was hard to see her go. “I should be used to it by now,” I thought. But it’s not becoming easier and I’ll never get used to it, in fact.

While I was nursing Lulu on the bed upstairs, I was thinking about P. driving my mother to the airport, and the two of them waiting in terminal B by the American Airlines gate with the sign Paris Charles de Gaulle.

I know well that I am going to miss our daily lunches and walks together — between her, Lulu and I. Every time it happens, that traveling-back-home and saying-goodbye-we-will-see-each-other-soon, you know, there is the same pinch to the heart, the same tightness in the stomach — and the same urge to bake.

And then, with my hands busy beating eggs and sugar, I kept thinking about how much my mother would have enjoyed making that special cake with me. It’s something that I didn’t learn from her, that cake. It’s something that belongs to the culture that I slipped into. Here. It’s about the recipe and culture of a cake that I am happy to share with her, something that she can bring back home. To France.

By 11:30 pm, as P. and I walked upstairs to slip into bed, the cake sat at one corner of the kitchen counter top, leaving a waft of sugar everywhere in the house. Making us dream about something soft and sweet. Delicious.

When I was little, my mother taught me what I needed to know about how to start to bake. Today, I like to think that I can also teach her something new and different about baking.

It’s something about the relationship between a mother and her daughter in the kitchen.

quinoa banana bread

Bon et le gâteau alors !

This cake is deliciously dense. Add as much chocolate and nuts as you like — more than required cannot hurt. It’s a cake that isn’t too sweet, because I like cakes this way; it’s cake that keeps well for a few days, if you need to, but it rarely reaches the point when you need it to keep. It’s made quickly; it’s eaten just as fast.

quinoa banana bread

Last year, there was this banana bread.

Quinoa, banana and apple bread

You need:

  • 2 eggs
  • 1/2 cup blond cane sugar
  • 1/2 cup white rice flour (100 g)
  • 1/3 cup quinoa flakes (30 g)
  • 2/3 cup quinoa flour (80 g)
  • 2 oz coarsely chopped dark chocolate (70 % cocoa)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 7 tablespoons butter melted and slightly cooled
  • 1 Macoun apple, peeled, cored and grated (or any apple good for baking)
  • 2 ripe bananas, mashed with a fork

Steps:

  • Preheat the oven at 350 F and butter a loaf pan or muffin molds. Coat them with flour and tap the excess out; set aside.
  • In a bowl, combine the flours with the quinoa flakes, baking soda, baking powder and ground cinnamon; set aside.
  • In the bowl of your stand mixer, beat the eggs with the sugar until light. Add the butter and mix.
  • Using a wooden spoon or rubber spatula, stir in the apple and bananas.
  • Fold in the flours and chocolate and nuts and mix until just combined.
  • Pour the batter into the molds you choose and bake the cake for 30 to 35 minutes (for a large loaf) or 20 to 25 minutes (for small muffins).
Le coin francais
Gâteau au quinoa et aux bananes

Ingrédients :

  • 2 oeufs
  • 100 g de sucre de canne blond
  • 100 g de farine de riz blanche
  • 30 g de flocons de quinoa
  • 80 g de farine de quinoa
  • 60 g de choocolat noir à 70 % haché grossièrement
  • 1 càc de poudre à lever
  • 1/2 càc de bicarbonate de soude
  • 1/2 càc de cannelle en poudre
  • 1/2 tasse de noix hachées grossièrement
  • 80g de beurre fondu
  • 1 pomme de type Macoun, pelée et râpée (ou une variété équivalente pour cuire)
  • 2 bananes bien mûres, écrasées à la fourchette

Etapes :

  • Préchauffez le four à 180 C et beurrez un moule rectangulaire ou des moules à muffin. Farinez-les et enlevez l’excédent; mettez de côté.
  • Dans une jatte, mélangez les farines avec les flocons de quinoa, la bicarbonate de soude, la poudre à lever et la cannelle; mettez de côté.
  • Dans le bole de votre mixeur à pied, battez les oeufs avec le sucre jusqu’à blanchiment. Ajoutez le beurre et mélangez.
  • En utilisant une cuiller en bois ou une maryse, ajoutez les bananes et la pomme.
  • Incorporez délicatement les farines, le chocolat et les noix.
  • Versez la pâte dans le(s) moule(s) et enfournez pour 30 à 35 minutes (pour un grand gâteau) ou 20 à 25 minutes (pour des muffins).
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Tagged as: Bread , Breakfast , Cakes , Chocolate , Dessert , Fruit , Gluten Free
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59 Comments »

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  1. I’m up late baking as well, strudel today. Lovely story about you and your mom, so close, the same love you’ll have with your Lulu. I’ll tuck this recipe aside, for cold winter days and a cup of tea. Thanks.

    Comment by valérie-jeanne — On September, 25th, 2009 at 10:49 pm

  2. I love the sound of this bread recipe! I have had quinoa in bread before and I love the texture it lends. What a beautiful story and recipe. I never cease to be amazed at your beautiful posts. Thanks!

    Comment by Tokyo Terrace — On September, 25th, 2009 at 11:32 pm

  3. Another banana bread recipe is always welcome around here. My mom lives 90 minutes away, and your post reminds me how lucky I am. We love to be in the kitchen together.

    Comment by The Leftoverist — On September, 26th, 2009 at 12:31 am

  4. I look forward to your posts, Bea, and I’ve come to treasure them even more since the birth of Lulu. I have two questions: quinoa flour and flakes are not available where I live; is there an alternative? Can I substitute with all-purpose flour and how would that change the texture?

    Comment by Deborah31311 — On September, 26th, 2009 at 1:01 am

  5. I can’t wait to try it! I love so much this sweet link between nature and cake…So bio :)
    Have a nice week end!

    Comment by L'Atelier Océane — On September, 26th, 2009 at 4:10 am

  6. It looks lovely indeed! And it’s gluten-free… I’ve got to try it for some friends of mine.

    Comment by Miriam/The Winter Guest — On September, 26th, 2009 at 4:36 am

  7. A traduire absolument pour pouvoir le déguster ! ;o)

    Comment by Annellénor — On September, 26th, 2009 at 5:32 am

  8. What a lovely and moving post about your Mom. Your cake is gorgeous. I have a bag of quinoa in the pantry. This looks like a wonderful way to use it.
    Sam

    Comment by My Carolina Kitchen — On September, 26th, 2009 at 6:08 am

  9. This looks lovely. I nice retreat from my recipe.

    Comment by Amuse-bouche for Two — On September, 26th, 2009 at 7:06 am

  10. Quinoa, the underrated grain in Celiac Baking.
    I love your cake.

    Comment by GF PATISSERIE — On September, 26th, 2009 at 7:18 am

  11. Your cake looks delcious. Thank you for the recipe, I am not a great cake maker, but I think I will try this one.

    You have a wonderful relationship with your mum, I don’t think I have ever baked with my mum..my boys have cooked with me though!

    Comment by Anne — On September, 26th, 2009 at 7:28 am

  12. how exciting your mom was here. i bet her departure was felt. the cake looks perfect and i should definitely give it a try!

    Comment by Aran — On September, 26th, 2009 at 7:42 am

  13. My grandmother, Stella, a farmer, taught me most of what I needed about life over a bowl and the sink. Research says that the oldest memories we have stored can be tapped with a smell from the past. The chronicles of your lovely life bring back memories of mine.
    Thank you for that,
    Stephanie D.

    Comment by Stephanie — On September, 26th, 2009 at 8:28 am

  14. How moving. Your story describes what it was like whenever I parted from my mother. Always bittersweet. She is gone now and I thankfully have so many memories stored in my heart and mind. Though not her path, she would have enjoyed seeing how far I’ve come in my own gluten free cooking and baking. Thank you for the gentle memory tap on my shoulder.

    Comment by Ellen — On September, 26th, 2009 at 9:08 am

  15. Wow, that came out beautifully! Not many gluten-free breads come out with such a perfect crumb!

    Comment by Alisa - Frugal Foodie — On September, 26th, 2009 at 9:16 am

  16. Il a l’air magnifique ce gâteau! J’en ai aussi fait un aux flocons d’avoine sans gluten récemment. Dis-moi, trouvez-vous ces flocons à Boston?

    Comment by Miss Diane — On September, 26th, 2009 at 9:19 am

  17. C’est drôle aujourd’hui j’ai fait des banana nut muffins, et là ce banana bread au quinoa me plait beaucoup !!

    Comment by Perrine9 — On September, 26th, 2009 at 9:53 am

  18. I love the sound of this bread- so many delicious things inside. A very sweet story, I always miss my family too.

    Comment by lisa (dandysugar) — On September, 26th, 2009 at 10:36 am

  19. [...] Quinoa banana bread — Gâteau au quinoa et aux bananes [...]

    Pingback by Moonlit Minds « Moonlit Minds — On September, 26th, 2009 at 1:12 pm

  20. Je me suis retrouvée dans ce clin d’œil et effectivement la relation entre mère et fille dans une cuisine est vraiment géniale. Ce que ma mère peut me manquer… Je suis loin d’être la seule mais j’adore votre blog que j’ai découvert récemment.

    Comment by Barbara Yanou — On September, 26th, 2009 at 1:55 pm

  21. What a great alternative to regular banana bread. Looks wonderful.

    Comment by peabody — On September, 26th, 2009 at 6:03 pm

  22. I don’t know what I love the most about your site – the recipes, the photographs, or the stories! My mother is gone now, but never forgotten, as our family continues to use her marvelous recipes, especially for baking and holidays. She shared her love of preparing food for family and friends with me and my daughter, as I do with my daughter and grandchildren. When Lulu is older, I am sure she will treasure times in the kitchen with you and your mother. Thank you for letting us share in the joys of your family.

    Comment by Dani — On September, 26th, 2009 at 6:55 pm

  23. I can feel the taste~ yummy!

    Comment by YOYO love cooking — On September, 26th, 2009 at 8:06 pm

  24. Quinoa is a super grain, much healthier than oats and has the most amount of protein than any other oats, good on you for doing that! i love banana bread and i gotta try this recipe soon.

    Comment by Lady Macaron — On September, 26th, 2009 at 8:15 pm

  25. I cannot tell you how eager I am to make this bread! I love quinoa, and since my husband has celiac disease I try to incorporate more of it in his diet…but he’s not entirely fond of it. This is a great way to sneak it in! THANKS!

    Comment by Jen @ MaplenCornbread — On September, 26th, 2009 at 8:42 pm

  26. I just made gluten free banana muffins, but your recipe looks so much better! I can see the quinoa complimenting the banana really well.

    Comment by caroline — On September, 26th, 2009 at 9:22 pm

  27. Thank you so much to every one of you, once again, for your nice words. They touch me and I am sorry if I don’t have the time to answer to your notes individually. I read every single one carefully though, and try to answer, any time I can.

    How to substitute the quinoa flour? I’ve not made this substitution for that particular cake, but if I were to try, I would substitute 3/4 cup all-purpose flour for the quinoa flour and flakes combined.

    Diane, I’ve ordered the quinoa flakes online. Check here, in the Special Ingredients list I have in my Amazon store, for example. I hope this helps.

    Comment by Béa — On September, 26th, 2009 at 9:29 pm

  28. I can imagine it must be hard saying goodbye everytime! I always love your little stories and ofcourse, the cake you baked is gorgeous and sounds delicious too!

    Comment by Simone van den Berg — On September, 27th, 2009 at 5:30 am

  29. This looks great!

    Comment by Nutmeg Nanny — On September, 27th, 2009 at 1:11 pm

  30. Some days ago I made your last year banana bread, which was of course delicious, it filled our home with wonderful smells!…I am very glad you offer us another amazing recipe again. My parents live in the same country I live with my husband, but we live in an island so I don’t meet them very often!…Your post was very touching!…

    Comment by Dimitra — On September, 27th, 2009 at 2:18 pm

  31. Since my hubby is the baker in our house, I am going to force him to make this recipe for me!!!! He will thank me later, I’m sure. BANANA BREAD is my absolute favorite.

    Comment by Tina Lane — On September, 27th, 2009 at 7:00 pm

  32. This post makes me feel so warm and fuzzy. Thank you!

    By the way, when will your cookbook be released? I can’t wait, hehe.

    Comment by Zoe — On September, 27th, 2009 at 11:32 pm

  33. I had seen the pictures on Flickr and was really looking forward to the recipe. By the way, those wonderful eggplants can make a wonderful dessert too…

    Comment by Nathalie (Spacedlaw) — On September, 28th, 2009 at 3:23 am

  34. du quinoa dans un gâteau, bravo, quelle originalité:)

    Comment by frichtidelasouris — On September, 28th, 2009 at 4:21 am

  35. me encanta su página, pero no entiendo el idioma, me podrian decir si lo puedo pasar a español se lo agradeceria mucho , atentamente. luisa raquel

    Comment by LUISA RAQUEL — On September, 28th, 2009 at 4:45 am

  36. Tres joli texte, tout simple, si vrai!

    Comment by gracianne — On September, 28th, 2009 at 5:10 am

  37. I like your bread very much – with so many nuts, apple and chocolate pieces in it! The photos are just lovely!
    My mum lives just near me but when she leaves – even for a few days – I miss her so much…

    Comment by a_krol (rabbit's cookbook) — On September, 28th, 2009 at 7:10 am

  38. I wish I could find quinoa flour here to make this cake! Lovely post :)

    Comment by joey — On September, 28th, 2009 at 7:16 am

  39. Sounds and looks delicious! I only use quinoa for salads but this is a nice change. Thanks for sharing.

    Comment by bethany (Dirty Kitchen Secrets) — On September, 28th, 2009 at 8:32 am

  40. This is such a warm and lovely post. I’m wondering…could oat flour be used as a substitute for the quinoa flour – I don’t think I can find that where I am.

    Comment by Mixing Bowl Mama — On September, 28th, 2009 at 8:34 am

  41. Hi Mixing Bowl Mama, you know, I’ve never baked with oat flour before, so I am not sure about what texture it gives. Have you used it before? Quinoa flour always makes baked goods moist because of it’s higher fat contents. It’s an excellent flour in any gluten free baking. Maybe you can give it a try and let me know? ;-) Note that you can always buy quinoa flour online. Check the links I include in the recipe. Hope this helps.

    Thanks to everyone else!

    Comment by Béa — On September, 28th, 2009 at 1:34 pm

  42. I just adore your journaling! Also, your recipes have so much character in and of themselves…thanks so much!

    Comment by sarah — On September, 28th, 2009 at 1:41 pm

  43. Beautiful pictures and a beautiful post!

    Comment by Lynn — On September, 28th, 2009 at 2:33 pm

  44. Gorgeous…I’m always on the lookout for new banana bread recipes! And this looks perhaps as if it would work for my gluten intolerant sister…I’ll pass it along immediately!

    Comment by Laura — On September, 28th, 2009 at 3:17 pm

  45. Hyper original d’utiliser du quinoa dans un banana bread ! Et puis je comprends tout à fait ce que tu veux dire sur le fait de voir ta mère partir : je n’habite qu’à 120 km de chez la mienne mais les départs sont toujours difficiles, alors j’imagine que dans ton cas c’est encore pire !

    Comment by Maybe — On September, 28th, 2009 at 3:38 pm

  46. This banana bread looks amazing! I want it now! Thanks so much for sharing!

    Comment by RobbieLee at Chickiedee — On September, 28th, 2009 at 7:28 pm

  47. This looks great! Beautiful pictures!

    Comment by gasparini — On September, 29th, 2009 at 1:15 am

  48. I just wanted to let you know that whenever I see a new feed in my RSS reader from your blog I get so excited to see what beautiful pictures and fantastic edible creations you’ve done. You’re an inspiration to an aspiring chef.

    Comment by Brian Theoret — On September, 29th, 2009 at 2:52 pm

  49. Thank you everyone.

    I bought the cake pan on Ebay ;-)

    Comment by Béa — On September, 29th, 2009 at 6:07 pm

  50. The banana bread looks delicious. The sweet words about your mother have a familiar note. My 85-year-old mother is sleeping in my guest room. It’s the second time she has ever been in my home after 42 years of living across country from each other. I have visited her yearly. Next week, I will take her to the airport and drive home wondering about a lot of choices I’ve made in life. Looking back, my greatest regret is separation from her. As I return home from the airport, I will stop at Mississippi Market, get the ingredients, go home and make banana bread… knowing that I have a soulmate in Boston.

    Comment by Jan — On September, 30th, 2009 at 7:58 am

  51. Something I simply must try. I’ve added your blog to my blog roll…finally :-)

    Comment by lylah ledner — On September, 30th, 2009 at 10:35 am

  52. The bread recipe is wonderful – I made it today with fresh apples from the Farmers Market and over ripe bananas. The only modification was I used all purpose flour in place of rice flour because I failed to remember to buy some. Also, quinoa flour is a great discovery – I love eating the grain but I never knew it came in flour form – hurray. Thank you for the wonderful recipe and looking forward to more
    Stephanie

    Comment by Stephanie in London — On October, 3rd, 2009 at 1:36 pm

  53. Bea, It is 7.00am here in Chicago and I have just read your article about your Mom. I am in bits. I too used to say goodbye to my Mom. Much too often and from various parts of the USA. I still miss her desperately. She also loved to cook. Not on your level, but with much love and enjoyment. Thank you, not just for the recipes, but also for the very personal insight into your life. We love you here in Chicago. (and Philip and Lulu too of course).

    Comment by Moya — On October, 6th, 2009 at 8:43 am

  54. so lovely! I adore your blog, its gorgeous. I can’t wait to make this, sounds like a different option from the standard!

    Comment by Sprouted Kitchen — On October, 9th, 2009 at 3:17 pm

  55. Quel délice! Cette recette est exceptionnelle pour faire briller le goût exquis de la farine quinoa. J’ai utilisé de la farine de riz complet et remplacé la moitié du chocolat par des graines de cacao (raw cacao nibs), J’ai bien le crunch et le goût intense du cacao. Les muffins se congèlent bien. Parfait pour la boite à lunch!

    Comment by Cristel — On October, 11th, 2009 at 11:47 pm

  56. I have been looking for gluten free recipes that do not use almond flour, all purpose gluten free flour, and additives such as xanthan gum. Stumbling onto your blog, I feel as though an angel guided me and so grateful for your ability to bake and come up with recipes I can actually make and eat. Thank you!! Thank you Bea. I just made your Quinoa bread and it turned out perfect and the taste is absolutely scrumptous. Next, I am making the apple cake : ). I can’t be happier.

    Comment by Susan — On October, 14th, 2009 at 3:40 pm

  57. [...] Quinoa banana bread – Gâteau au quinoa et aux bananes (latartinegourmande.com) [...]

    Pingback by Teach Your Kids How To Bake Yummy Banana Bread | Cooking Tips — On October, 22nd, 2009 at 10:34 am

  58. I’ll trie it this weekend!! Tell you on monday! ;)

    Comment by Silke — On November, 13th, 2009 at 9:18 am

  59. I’ll try it this weekend!! Tell you on Monday! ;)

    Comment by Silke — On November, 13th, 2009 at 9:19 am

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