Ingredients
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2 ripe bananas, mashed
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1 1/2 cups oat flour (gluten-free if needed)
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1/2 cup almond flour
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1/4 cup teff flour (a traditional Ethiopian grain)
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1/2 cup coconut sugar
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp ground cinnamon
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1/4 tsp ground cardamom
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1/4 tsp ground cloves
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1/4 tsp ground nutmeg
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1/4 tsp salt
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1/4 cup unsweetened applesauce
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1/4 cup almond milk (or any plant-based milk)
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2 tbsp olive oil
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1 tsp vanilla extract
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1/2 cup chopped walnuts (optional)
Directions
This Ethiopian-inspired vegan banana bread offers a delightful fusion of sweet, spicy, and nutty flavors. Teff flour, a traditional Ethiopian ingredient, adds an authentic touch to this gluten-free treat. Feel free to adjust the spices to your taste preferences.
Steps
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1
Done
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Preheat your oven to 350°F (175°C) and grease a loaf pan. |
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2
Done
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In a mixing bowl, combine the mashed bananas, coconut sugar, unsweetened applesauce, almond milk, olive oil, and vanilla extract. Mix well. |
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3
Done
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In a separate bowl, whisk together the oat flour, almond flour, teff flour, baking soda, baking powder, ground cinnamon, ground cardamom, ground cloves, ground nutmeg, and salt. |
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4
Done
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Gradually add the dry ingredients to the wet ingredients and stir until a smooth batter forms. |
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5
Done
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If desired, fold in the chopped walnuts for added texture and flavor. |
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6
Done
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Pour the batter into the prepared loaf pan and spread it evenly. |
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7
Done
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Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. |
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8
Done
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Remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. |
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9
Done
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Once cooled, slice and enjoy your Ethiopian-inspired vegan banana bread! |
