Brown Butter Chocolate Chip Quinoa Banana Bread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 ounces (4 tablespoons / 1/2 stick) unsalted butter softened
- 6 7/8 ounces (1 1/4 cups) white whole wheat flour
- 2 ounces (~1/2 cup) quinoa flour
- 10 1/2 ounces (~1 cup) mashed brown banana (~3 medium)
- 1 7/8 ounces (~1/4 cup) granulated sugar
- 1 x-large egg lightly beaten at room temperature
- 1/4 cup milk (any type will work i used almond milk) at room temperature
- 3 1/2 ounces (~1/2 cup) mini semi-sweet chocolate chips
- Carbohydrate 0.348055416666667 g
- Cholesterol 61.00625 mg
- Fat 23.0194433333333 g
- Fiber 0.17367916170756 g
- Protein 0.25492625 g
- Saturated Fat 14.5768845833333 g
- Serving Size 1 1 nice-sized slice (112g)
- Sodium 163.521583333333 mg
- Sugar 0.174376254959106 g
- Trans Fat 1.61321558333334 g
- Calories 206 calories
Pre-heat oven to 350 degrees; lightly grease and flour a loaf pan; set asideBrown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to coolIn a medium bowl, whisk together flours; set asideIn a large bowl, combine banana browned butter, sugar, egg, and vanilla; whisk until all ingredients are combinedAdd milk, baking soda, cinnamon and salt; whisk until combinedSlowly whisk in flour mixture and do NOT overmix; when flour is ALMOST combined, fold in chocolate chips; again, do not overmixPour batter into prepared pan and bake for 40-45 minutes or until knife comes out clean from centerSet aside to cool before removing from pan to slice
