Amaranth Banana Walnut Bread


Amaranth Banana Walnut Bread



Amaranth Banana Walnut Bread

Judith Finlayson

This rich, dense, wholesome quickbread is delicious for breakfast and makes a wonderful snack any time of the day. It’s also a great way to use up any leftover cooked amaranth – and those slightly too-ripe bananas!


1 cup cooked amaranth
2 cups whole wheat pastry flour
2 tsp. baking powder
1/2 cup chopped walnuts
1 cup mashed ripe bananas (about 3)
1/2 cup liquid honey
2 eggs
3 Tbsp melted butter or olive oil
1 tsp. vanilla extract


1. Preheat oven to 350°F. Lightly grease a 9-by-5-inch loaf pan.

2. In a bowl, combine flour, baking powder, and walnuts. Mix well. In a separate bowl, beat bananas, honey, eggs, butter, and vanilla until blended.  Add amaranth and mix well. Pour mixture over dry ingredients and mix until just combined.

3. Pour mixture into prepared pan. Bake in preheated oven until a tester inserted into the center comes out clean, about 1 hour. Let cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely on rack.

Variations: Substitute 1 cup cooked millet and amaranth for the cup of cooked amaranth. Swap half of the bananas for 1/2 cup finely chopped soft dates.

Recipe courtesy of Judith Finlayson, from The Complete Whole Grains Cookbook.

Nutrition facts per serving: Calories: 170, Total Fat: 6g, Sodium: 75mg, Total Carbohydrate: 27g, Dietary Fiber: 3g, Protein: 4g

makes: 1 loaf, 16 servings 
serving size: 1 slice