Banana bread


Dry ingredients

• 9 very ripe bananas

• 3/4 cup maple syrup

• 1/3 cup coconut oil (melt if it’s cold and hard)

• 1 cup unsweetened plain almond milk

• 1/4 cup chia seeds

• 1 tablespoon apple cider vinegar

• 1 tablespoon vanilla extract

Wet ingredients

• 1 cup millet flour (buy, or make your own by grinding 1 cup whole millet in blender until fine flour forms)

• 1 cup rice flour (buy, or make your own as per millet directions above)

• 2 teaspoons baking soda

• 1 tablespoon baking powder

• 1/2 teaspoon sea salt

• 1/2 teaspoon ground nutmeg

• 2 cups unsweetened shredded coconut flakes


1. Preheat oven to 325 degrees Fahrenheit or 140-160 degrees Celsius.

2. In a large bowl, mash 6 bananas until smooth. Stir in remaining wet ingredients; set aside.

3. In a large bowl, combine all dry ingredients except coconut. Add dry ingredients to wet ingredients; stir until fully combined. Stir in coconut.

4. Divide batter evenly between prepared loaf tins, smoothing out tops. Top each loaf with slices of remaining 2 bananas. Bake for 45 to 55 minutes, until a skewer inserted in center comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

5. Store loaves well-covered in the fridge (if they make it that far!)

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