Quinoa Banana Cake
- 1 ½ cups Quinoa
- 1 ½ cups All-Purpose Flour
- 1 cup Whole Wheat Flour
- 2 tsp Baking Powder
- ¾ tsp Baking Soda
- ¼ tsp Clove, ground
- ½ tsp Nutmeg, ground
- 2 tsp Cinnamon, ground
- 1 tsp Kosher salt
- ½ cup Orange Juice
- ½ cup Brown Sugar
- ¾ cup Vegetable Oil
- ½ cup Granulated Sugar
- 1 Tbsp. Vanilla Extract
- 2 Bananas, super ripe mashed
- ¼ cup Dried Cherries, or cranberries
- Place quinoa in saucepan and cover with plenty of water. Bring to a boil at high heat and then reduce heat to medium and simmer until grain is tender, roughly 10 minutes. Drain in a fine-mesh sieve or a lined colander set in a sink. Then run cold water over the quinoa until cooled. Set aside for late use.
- Preheat oven to 350°F. Grease a 9x13-inch pan with oil lightly or with cooking spray.
- In a medium sized bowl: whisk flour, baking powder, baking soda, clove, nutmeg, cinnamon, and salt in a small bowl.
- In a separated medium bowl: whisk mashed banana together with orange juice, brown sugar, granulated sugar, oil, and vanilla extract together until creamy.
- Combine the dry mixture to the wet ingredients until there are no large clumps of dry flour. Fold in the cooked and cooled quinoa, and dried cherries, gently. Spread the batter into the pre-greased pan.
- Bake until cake is golden brown, firm to the touch, and to the point where a toothpick inserted into its center comes out clean—about 45 minutes. Cool completely until taking out of pan and portioning into squares.
You can also create a lemon drizzle to place on top of the cake once it has been cooled by combining 2 tsp of lemon juice with ½ cup of powdered sugar and a pinch of salt. Whisk to combine, adding more lemon juice for consistency. Use either a whisk or a fork to drizzle the frosting on top of the cake.