Preheat your oven to 350°F (175°C).

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together thoroughly.

In a larger bowl, whisk together the eggs, brown sugar, and melted butter until smooth. Mash the overripe bananas and add them to the mixture.

Gently fold in the mashed bananas into the wet mixture.

Gradually add the dry ingredients to the wet banana mixture, folding carefully until just combined.

Fold in the cooled, cooked quinoa evenly throughout the batter.

Lightly spray four mini loaf pans with baking spray or grease them with butter.

Evenly divide the batter among the prepared mini loaf pans, filling each pan about 2/3 full.

Bake for 45-50 minutes, checking for doneness with a toothpick.

Cool the mini loaves in the pan for about 10 minutes before transferring them to a wire rack to cool completely.