Wet
- 8 very ripe bananas, divided
- 1 cup unsweetened plain almond milk
- ¾ cup maple syrup
- ½ cup coconut oil, melted OR extra-virgin olive oil
- ¼ cup chia seeds
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 cup millet flour (grind 1 cup whole millet in blender until fine flour forms)
- 1 cup white rice flour (buy or make own in blender as per millet directions above)
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- ½ teaspoon ground nutmeg
- 2 cups unsweetened shredded coconut flakes
- Preheat oven to 325ºF. Line 2 standard loaf pans with parchment paper, leaving overhang for easy removal.
- In a large bowl or stand mixer, mash 6 bananas until smooth. Stir in remaining wet ingredients; set aside.
- In a large bowl, combine all dry ingredients except coconut. Add dry ingredients to wet ingredients; stir until fully combined. Stir in coconut.
- Divide batter evenly between prepared loaf tins, smoothing out tops. Top each loaf with slices of remaining two bananas. Bake for 45 to 55 minutes, until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Store loaves well-covered in refrigerator, or freeze for up to 2 months.
Source: Yummy Beet
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