Soak Quinoa min 10 minutes or up to 1 hr (preferably overnight), drain and rinse.
Soak the chia and set aside, add it as the last ingredients when everything else in your blender or bowl.
Blend smooth all the ingredient for the banana bread and pour into a greaseproof paper-lined tin.
Bake for an hour at 190C / 375F until a toothpick comes out mostly clean.
Set aside and the bread will be firmer as it cools down.
For Icing – mash two bananas with 2 tbsp of cacao powder.
Spread the icing on the cooled quinoa banana bread and top with chopped nuts or seed.
Suggested to consume within the next 3 days – or else you can pack it nicely and place it in your freezer for later and just reheat it.