Average: 4.7 (3 votes)
Active time
10 minutes
Total time
1 hour 20 minutes
1 loaf, 16 servings
Serving Size
1 slice

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

  1. Preheat oven to 350°F. Lightly grease a 9-by-5-inch loaf pan.
  2. 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.
  3. 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.


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

How'd it Taste?

Uncle George
yum yum eat 'em up
sean terri
very nice!!!!!!!!!!!
Linda Harris
Thank you for sharing this great recipe! I'm trying to start eating healthy food now and I'm going to cook it using Philips Airfryer. Are there any differences in cooking in the oven or air fryer? I will be very grateful if you will tell me how to do it better in my case. Thanks
Hi Linda -- We're not familiar with air fryers, but after a quick google search, it appears that they are meant to be an alternative to a deep fryer and not a substitute for an oven. We recommend using an oven for this recipe.

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