Prep. time: 20 min. Cooking time: 60 min. Serving: 10
- 120 ml of water
- 100 g di Fonio by REBEL GRAINS
- 2 bananas, ripened and mashed
- 80 ml of melted coconut oil
- 120 ml of maple syrup
- 2 eggs (room temperature)
- 1 tsp Vanilla essence
- ½ teaspoon of salt
- 1 teaspoon of cinnamon
- 240 g of whole wheat flour
- 120 g of fonio flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 65 g of dried fruit, chopped (dates, apricots blueberries)
Measure out the fonio grain and water and place them into a bowl. Mix them together, until dry lumps are broken up. Cover the bowl with lid and microwave for 1,5 minutes until cooked. !The bowl and contents will be hot! Carefully remove the bowl from microwave and remove lid; fluff with fork. Allow to cool slightly while you prepare the banana bread.
Pre-heat oven to 165°C and grease a 23 x 13 cm loaf pan.
In a large bowl, blend coconut oil and maple syrup, vigorously whisking until a smooth paste forms, then add the eggs and continue beating until all the ingredients are thoroughly combined. Stir in bananas and vanilla essence gently.
In a separate bowl, mix whole wheat flour, fonio flour, salt, cinnamon, baking powder and baking soda and mix to fold together loosely. Gently mix in the cooled, cooked fonio. Add the mixture to greased pan. Sprinkle the remaining fonio grain on the top. Bake for 55 – 65 minutes. Check for doneness with a toothpick. Transfer it to a wire rack to cool for 15 minutes before slicing.