Sorghum and Banana Bread
Pure bliss of savoring a slice of healthy gluten-free sorghum banana bread! 🍌✨
Sorghum and Banana Bread
This moist and flavorful treat combines the sweetness of ripe bananas with the nutty goodness of Sorghum flour
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Cooking Time
60 - 70 mins
Ingredients
135 g sprouted sorghum flour
2 tbsp coconut flour
1 tbsp cacao powder/cocoa powder (optional)
50 g jaggery powder/sugar/coconut sugar/date sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder
1/4 tsp sea salt
3 ripe bananas
2 eggs
3 tbsp melted ghee/neutral oil
1 tsp vanilla extract
How to Make It
Preheat your oven to 175°C (350°F)
In a medium-sized bowl, thoroughly mash the ripe bananas. Mix in the eggs, oil, and vanilla extract until well combined.
Add all the dry ingredients (sorghum flour, coconut flour, jaggery/sugar, baking powder, baking soda, cinnamon, and sea salt) to the banana mixture. Stir until the batter is smooth and evenly combined.
Grease a loaf pan with some ghee/oil. Pour the batter into the pan, spreading it evenly.
Bake for 40-45 minutes, or until the center of the loaf is firm and a toothpick or fork comes out clean when inserted into the center.
Allow the banana bread to cool in the pan for 10-15 minutes before removing it. Slice and enjoy!
Recipe Notes:
Store any leftover banana bread in an airtight container. It can be kept at room temperature for a day or two, or refrigerated for longer freshness. Alternatively, you can freeze the banana bread for up to 3 months.