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A moist and nourishing quinoa breakfast cake combining cooked quinoa, mashed bananas, eggs, and optional nuts or dried fruits, lightly sweetened with honey or maple syrup. This versatile recipe is gluten-free, can be made vegan, and yields 8 generous slices perfect for breakfast or brunch.

Ingredients

Scale
  • 1 cup cooked quinoa
  • 2 ripe bananas, mashed
  • 3 large eggs
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or almonds (optional)
  • 1/2 cup dried fruits or chocolate chips (optional)

Instructions

  1. Rinse 1 cup quinoa and cook with approximately 2 cups water for 12–15 minutes until tender; drain well, fluff with a fork, and spread out to cool completely.
  2. Preheat the oven to 350°F (175°C) and grease or line an 8-inch square baking dish.
  3. Mash 2 ripe bananas until smooth.
  4. In a mixing bowl, whisk together mashed bananas, 3 large eggs, 1/4 cup honey or maple syrup, and 1 teaspoon vanilla extract until combined.
  5. In a separate bowl, combine 1 cup cooked quinoa, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  6. Gradually add the dry quinoa mixture to the wet ingredients, stirring gently until just combined; avoid overmixing.
  7. Fold in 1/2 cup chopped nuts and/or 1/2 cup dried fruits or chocolate chips, if using.
  8. Pour the batter into the prepared baking dish and smooth the top. Optionally, press thin banana slices into the top of the batter for caramelized decoration.
  9. Bake for 25–30 minutes at 350°F (175°C). If the top browns too quickly, tent loosely with foil. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 10–15 minutes before slicing into 8 generous pieces and serving.

Notes

Use fully cooked and well-drained quinoa to avoid soggy texture., Ripe, brown-spotted bananas are best for natural sweetness and moisture balance., Avoid overmixing to prevent dense texture and to maintain quinoa pops., Nuts can be substituted with seeds (pumpkin, sunflower) for allergies or omitted entirely., To make vegan, replace each egg with 1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water, and replace honey with maple syrup., Batter can be prepared and stored in the refrigerator up to 24 hours before baking; stir gently before using as it may thicken., Store leftovers in an airtight container in the fridge for 4–5 days or freeze slices individually for up to 2 months., Reheat in microwave for 20–40 seconds or in a 300°F oven for 8–12 minutes for a crispy top., Serve warm with yogurt, nut butter, honey drizzle, or granola for extra flavor and texture.

Nutrition

Find it online: https://cozyovenkitchen.com/nutritious-quinoa-breakfast-cake-recipe/