Shhhh, don’t tell your kids (or your hubby) that there’s avocado in this banana bread. It’s okay, they’ll never know!
This banana bread is full of healthy fats and calls for nature’s candy – maple syrup!
The recipe uses teff flour; it’s one of my favorite grains because of its nutritional content. It’s very high in minerals, protein, complex carbohydrates, and fiber.
This delicious Avocado Banana Bread will make a great breakfast for your family, or a good addition to school lunchboxes!
Avocado Banana Bread
1 ½ cups of teff flour
½ cup of arrowroot flour (tapioca flour will work too)
1 tbsp baking powder
½ tsp sea salt
2 tsp ground cinnamon
¾ cup avocado puree (1 ½ medium avocados)
2 ½ small bananas, pureed
½ cup maple syrup
1 tbsp vanilla
1 tbsp psyllium husks
¼ cup coconut oil, liquefied (plus a little extra for oiling)
Preheat the oven to 350 degrees c. Grease a 9x5 inch bread pan.
In a large bowl, combine teff flour, arrowroot flour, baking powder, sea salt, and cinnamon.
In a smaller bowl, combine pureed avocado, pureed banana, maple syrup, vanilla, psyllium husks, and coconut oil. Add to dry ingredients and combine.
Scrape batter into prepared bread pan and bake at 350 degrees for 16 minutes. Remove from oven and brush the top with extra coconut oil. Return to oven and bake for 20 minutes, or until a knife inserted comes out clean.
Let cool, then run a knife along the edges and carefully invert to release. Let cool completely on a wire rack. Don’t cut into it early!
Thanks to Maggie from She Let Them Eat Cake for this month's Gluten-free recipe - always delicious and inspired!
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