I’ve explained before how set in my ways I am about my breakfast. Little is good enough to make it in the lineup alongside my morning oatmeal. This is.
It kind of goes like this: Bread Pudding meets Banana Bread one particular spring evening. They bond over their mutual breadiness, things get hot, and the next thing you know, they have a love child… a love child with 17 grams of protein and 7 grams of fiber, that will keep you full through lunch.
You can speed things up by making a batch of quinoa ahead of time and storing it in the fridge. Do this, and you can definitely make this quinoa cake on a weekday morning before work.
Hot Banana Quinoa Breakfast Cake
From The Wannabe Chef
For 1 serving:
- 1 banana, mashed
- 1/3 cup cooked quinoa
- 2 eggs (I used 1 egg and 3 tbsp (1 egg worth) liquid egg white; I imagine you could do any combination of egg/egg white/liquid egg white but I haven’t tried)
- 1/4 tsp salt
- 1/2 tsp cinnamon (I don’t really measure)
- Sweetener of choice (I used 3 packets Splenda)
- For topping: 1 tbsp Peanut butter, 1 tbsp jelly, and/or other toppings of choice (also phenomenal with vanilla Greek Yogurt and maple syrup or honey!)