Whole Wheat Quinoa Strawberry Banana Bread

By tulawdog

Ingredients

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup quinoa flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 6 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 1/4 cup plain, whole milk yogurt, room temperature
• 2 room temperature eggs
• 2 1/2 ripe bananas, lightly mashed
• 1 teaspoon vanilla extract
• 1 cup strawberries, hulled and sliced

Preparation

Step 1

Preheat the oven to 350 degrees. Grease a standard loaf ban (9 x 5 x 3 inches) and set aside.

In a medium bowl, combine the flours, baking soda, and sea salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low until it’s pale and light, about 3 minutes. Add the sugar and continue to beat until fully combined. Scrape down the sides, and then mix in the eggs one at a time. Next add in the bananas, yogurt, and vanilla. Fold in the flour, and then strawberries, mixing just until combined. If you’d like, reserve a few berries for the top of the bread.

Pour into the prepared pan and bake for 60 – 70 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs attached. My bread browned considerably in the oven – check bread towards the end and tent edges with foil if needed.

Cool for 20 minutes, remove from bread pan, and cool 40 minutes more before serving.