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Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
In a large mixing bowl, mash the ripe bananas with a fork. Mash until almost no lumps show, it must be very runny for an ultra-moist texture. Measure 1 cup + ½ cup of mashed bananas - if extra, freeze for later.
Stir the maple syrup, cooked, cooled quinoa, oil, and vanilla extract. Stir with a rubber spatula to combine.
Fold in flour, baking powder, baking soda, and cinnamon.
Stir with a rubber spatula until the batter is consistent.
Fold in chopped nuts if desired, and stir to evenly incorporate.
Transfer the batter into the prepared loaf pan.
Bake the bread on the center rack of the oven at 350°F (180°C) until a pick inserted in the center of the loaf comes out clean - about 50 to 55 minutes. You can add a piece of foil on top of the pan after 40 minutes to prevent the banana bread from browning too fast.
Let the bread cool down for 10 minute in the pan, then on a wire rack for 2 hours before slicing.