Whole Wheat Quinoa Strawberry Banana Bread

Whole Wheat Quinoa Strawberry Banana Bread

Course Breakfast, Dessert
Cuisine Modern Australian
Servings 1 loaf


  • 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


  • Preheat the oven to 170C. Grease a standard loaf pan 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.
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