I’ve been in a bit of a breakfast rut lately. I’ve been making brunches for my family every weekend, but I’d never eat those kinds of things on my own: non-vegan french toast and parfaits, oh my! I have my usual avocado berry breakfast smoothie every morning–or occasionally my new tropical bowl, which I’ll have to post another time–but I haven’t come up with a new, vegan, gourmet breakfast recipe in over a week. (That’s a long time for me!) I decided that this had to change. It is summer, after all!
I ended up wanting to go back to my quinoa porridge concept from the last week of the semester. Instead of pumpkin, I turned to a differ flavor I was craving: banana bread. Last weekend, my boyfriend brought me half a loaf of his mom’s (absolutely scrumptious) banana bread, and I managed to eat the entire thing in the span of a few hours. After a huge bread-filled brunch. That’s just not right.
Anyways. I got my banana bread fix in a much, much healthier way that I could actually feel good about. And even though it lacked the refined flours and sugars that the true bread version had, I’d argue that it tastes just as good!
Give it a try–you won’t regret it! If you don’t like quinoa, feel free to sub in your favorite oats.
Makes a little over a cup, or ~300 mL
- 1/4 cup dry quinoa, rinsed
- 3/4 cup water
- 1/2 cup soy, coconut, or almond milk
- 1 banana
- 3 pinches cinnamon
- Pinch of nutmeg
- 1 tsp maple syrup
- Half-pinch of salt (optional)
- Cashew cream or non-dairy yogurt (optional)
- 1 tbsp walnut or pecan pieces (optional)
- Optional add-ins: chia seeds, flax, protein powder
1. Rinse your quinoa, and pour it along with 3/4 cup water in a pot over medium heat. Bring to a boil, reduce to a simmer, and cover. Let it cook about 15 minutes, or until you can see the germ ring and it’s soft with an oatmeal-like consistency.
2. Prepare the caramelized banana: cut 5 slices for garnish and set aside, if desired. Mash the rest of the banana. Transfer the slices to a saute pan over medium heat and cook until browned on both sides. Set aside. Put the mash in the pan and saute it until slightly browned and fragrant, about 3-5 minutes.
3. Prepare the cream topping (optional): Mix cashew cream or yogurt with 1/2 tsp maple syrup and a pinch of cinnamon.
4. Once the quinoa is soft, add the mashed banana and your milk of choice until it’s at your desired consistency. If you add too much, you can just cook it down again. Add the nutmeg, 1/2 tsp maple syrup, and 2 pinches of cinnamon, or to taste.
5. Pour into a bowl and top with the maple cream, walnuts, and caramelized banana slices.
Calories: 325 without walnuts and yogurt; ~400 with
Enjoy your fancy (but easy to make) breakfast!