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    home » Recipes » Freezer Friendly

    Banana, Sultana and Quinoa Mini Loaves

    Published: Feb 12, 2015. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

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    Lunchbox baking is something that I find myself doing really often. Everything for the lunchbox needs to be nut free, freezer friendly and able to defrost in the lunchbox or overnight the night before. It also helps if it is at least trying to be healthy.

    The great thing about these little beauties is they tick all the boxes plus they are a good size for the little spots for treats in lunchboxes. They are a great way to use the brown bananas that you've got sitting in the fruit bowl (if your kids are anything like mine at the first sign of a brown spot bananas are deemed inedible).

    The quinoa in these adds an almost nutty taste to the little loaves making them more flavourful than they would be otherwise. I've switched out the sultanas for dried blueberries as well, and that made them even more delicious.

    These have been made in mini loaf tins, but they could easily become muffins or a big loaf, just keep and eye on them and when they are looking golden, skewer then to test for doneness.

     

    Banana, Sultana and Quinoa Mini Loaves

    Banana, Sultana and Quinoa Mini Loaves perfect for the lunchbox! A freezer friendly lunchbox recipe the kids will love!
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    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12
    Calories: 248kcal
    Author: Kylie
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    Ingredients

    • ½ cup coconut oil
    • ¾ cup coconut sugar
    • 1 cup self raising flour
    • 1 cup wholemeal self raising flour
    • ½ cup apple puree
    • 2 eggs lightly whisked
    • 2 ripe bananas mashed
    • 1 teaspoon vanilla
    • ½ cup sultanas
    • ½ cup milk
    • ¼ cup quinoa flakes

    Instructions

    • Preheat oven to 180 degrees.
    • Combine all the ingredients in a bowl and mix until there are no dry patches.
    • /4 fill silicone mini loaf molds or lined metal ones.
    • Bake at 180 degrees for 25 minutes or until a skewer inserted in the loaf comes out clean.
    • Cool in the loaf tins for 10 minutes before removing to a wire rack.
    • Makes 12 mini loaves.

    Nutrition

    Serving: 1slice | Sodium: 266mg | Sugar: 16g | Fiber: 1g | Cholesterol: 32mg | Calories: 248kcal | Polyunsaturated Fat: 1g | Saturated Fat: 8g | Fat: 10g | Protein: 4g | Carbohydrates: 35g
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