Coconut Quinoa Banana Bread (Vegan)

• 1/2 cups Uncooked Quinoa
• 3 whole To 4 Whole Very Ripe Bananas, Peeled
• 1/4 cups Coconut Oil, Melted
• 1/4 cups Maple Syrup
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• 1 cup Old-Fashioned Rolled Oats Plus Extra To Sprinkle Over The Top Of The Loaf
• 1 teaspoon Baking Soda
• 1/4 teaspoons Kosher Salt
• 1/2 cups Sweetened Shredded Coconut Plus Extra To Sprinkle Over The Top Of The Loaf
• 2 Tablespoons Ground Flaxseed
• 1/4 cups Coconut Milk

1. Cook quinoa according to package directions. I bring it to a boil in a saucepan with 3/4 cup of water, then simmer for 15 minutes. Then remove from heat and fluff with a fork. I know some people prefer to use more water, probably depending on the stove. Set aside.
2. Preheat oven to 350 F and lightly grease a standard sized loaf pan.
3. In a large bowl, mash bananas with a fork. Stir in the coconut oil, maple syrup, and vanilla extract. Set aside.
4. In a medium-sized bowl, combine the flour, oats, baking soda, salt, shredded coconut, flaxseed, and cooked quinoa. Dump into the large bowl of wet ingredients and mix until thoroughly combined. Stir in the coconut milk.
5. Pour batter into prepared pan. Sprinkle extra oats or coconut over the top, if desired. Bake until top of loaf is golden brown and sides are pulled away from the pan, 45-50 minutes.
6. Cool completely in the pan on a wire rack before serving. Keeps wrapped in tin foil in the fridge for several days.

quinoa, bananas, ubc, ubc, vanilla, allpurpose, baking soda, ubc, coconut plus extra, ground flaxseed, ubc

Taken from tastykitchen.com/recipes/breads/coconut-quinoa-banana-bread-vegan/ (may not work)