1. Preheat oven to 180°C. Lightly brush a 9 x 19 cm loaf tin with oil and line base with non-stick baking paper.
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2. Sift flour, cinnamon, baking powder and pinch of salt into large mixing bowl. Add quinoa flakes and 40g (⅓ cup) walnuts and stir to combine
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3. Combine homey, eggs oil, sour cream and banana in separate bowl. Add to dry ingredients and stir until just combined.
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4. Spoon mixture into prepared tin and smooth surface with back of spoon. Sprinkle remaining walnuts over the top. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Cover the top with foil if the loaf is browning too quickly.
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5. Remove from oven and set aside to cool for 10 minutes before turning out into wire rack.
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6. Serve warm with fresh ricotta and drizzle extra honey.
