Servings

12

Prep Time

20 minutes

Cook Time

1 hour 5 minutes

Total Time

1 hour 25 minutes

Ingredients

  • 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)
  • Instructions

  • Cook fonio:
  • 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.
  • 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.