½ cup water
¼ cup + 1 Tbsp Farafena Fonio Grain
2 bananas, ripened and mashed
1/3 cup melted coconut oil
½ cup maple syrup
2 eggs (room temperature)
1 tsp Vanilla essence
½ tsp salt
1 tsp cinnamon
1 cups whole wheat flour
½ c Farafena Fonio Flour
1 tsp baking soda
1 tsp baking powder
1/3 cup dried fruit, chopped (dates, apricots blueberries)
Measure out ¼ c fonio grain and place into bowl.
Measure out water and place into bowl with fonio grain.
Mix fonio and water together, until dry lumps are broken up.
Cover bowl with lid and microwave for 1.5 minutes until cooked.
BOWL AND CONTENTS WILL BE HOT. Carefully remove bowl from microwave and remove lid; fluff with fork. Allow to cool slightly while you prepare the banana bread.
Pre-heat oven to 325 degrees Fahrenheit (165C) and grease a 9” x 5” loaf pan.
In a large bowl, beat coconut oil and maple syrup together to form a smooth paste, add eggs and beat.
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 loosely combine.
Gently fold 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.