Millet Coconut Banana Bread

• Produce

  • 8 Bananas, very ripe

• Refrigerated

  • 1 cup Almond milk, unsweetened plain

• Condiments

  • 3/4 cup Maple syrup

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 tsp Baking soda
  • 1 cup Millet flour
  • 1/2 tsp Nutmeg, ground
  • 1 tsp Sea salt
  • 1 tbsp Vanilla extract
  • 1 cup White rice flour
  • 1 tsp Xanthan gum

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/4 cup Chia seeds
  • 2 cups Coconut flakes, Unsweetened

• Other

  • Dry
  • Wet

Found on yummybeet.com

Description

Ingredients

• 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
• Dry
• 1 cup millet flour (buy or make your own: 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

Directions

• 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.