Amaranth Banana Walnut Bread

Preheat oven to 350°F. Lightly grease a 9-by-5-inch loaf pan.
In a bowl, combine ﬂour, baking powder, and walnuts. Mix well. In a separate bowl, beat bananas, honey, eggs, butter, and vanilla until blended. Add amaranth and mix well. Pour mixture over dry ingredients and mix until just combined.
Pour mixture into prepared pan. Bake in preheated oven until a tester inserted into the center comes out clean, about 1 hour. Let cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely on rack.

Variations: Substitute 1 cup cooked millet and amaranth for the cup of cooked amaranth. Swap half of the bananas for ½ cup ﬁnely chopped soft dates.

Banner Image:

AmaranthBananaBread.jpg

Grain:

Amaranth [1]Wheat [2]

Ingredients:

1 cup cooked amaranth

2 cups whole wheat pastry ﬂour

2 tsp. baking powder

½ cup chopped walnuts

1 cup mashed ripe bananas (about 3)

½ cup liquid honey

2 eggs

3 Tbsp melted butter or olive oil

1 tsp. vanilla extract

Active time:

10 minutes

Yield:

1 loaf, 16 servings

Nutrition:

Calories: 170, Total Fat: 6g, Sodium: 75mg, Total Carbohydrate: 27g, Dietary Fiber: 3g, Protein: 4g

Author:

Recipe courtesy of Judith Finlayson, from The Complete Whole Grains Cookbook [3].

Course:

Breads

Dietary choice:

Vegetarian

Rating:

Description:

This rich, dense, wholesome quickbread is delicious for breakfast and makes a wonderful snack any time of the day. It’s also a great way to use up any leftover cooked amaranth – and those slightly too-ripe bananas!

Serving Size:

1 slice