Pomegranate Quinoa Banana Bread
This moist, flavorful loaf is filled with antioxidant-rich Pomegranate and plant-based protein. Slice and top with berries for an after-dinner treat or enjoy with your morning cup of coffee as a nutrient-dense breakfast meal!
3 ripe Bananas, mashed
1 3/4 cups I Heart Keenwah Toasted Quinoa Flakes
1/2 cup Navitas Organics Pomegranate Powder
1/3 cups Walnuts, chopped
1/4 cup Coconut Oil
1/8 cup Almond Milk
Pinch of Sea Salt
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Vanilla Extract
2 Flax Eggs (2 tbsp ground Flax Seeds + 4 tbsp Water)
Preheat oven to 350 Degrees.
Combine all ingredients in a large mixing bowl and mix well with a spoon.
Pour batter into a parchment paper-lined 9x5 loaf pan and bake for 60 minutes.
Serve with coconut yogurt mixed with Pomegranate Powder and top with fresh pomegranate seeds.
Made in collaboration with I Heart Keenwah