This recipe came out a little more complicated than perhaps I would have liked, however, the ingredients I had on hand needed a little assistance to balance the tastes. Using flours other than wheat, can give the bread a grainy or other interesting flavors that need a bit of adjustment in some cases. It's possible that by only using sorghum flour, many of the flavor adjustments and sweeteners could be reduced.
Banana Bread:
3 mashed bananas
1/2 cup of oil
2 flax eggs (2 tbsp of ground flax seed per 3 tbsp of water for 1 egg)
1/3 cup agave
3/4 cup of garbanzo bean flour
1 cup of sorghum flour
2 tbsp of tapioca starch mixed with 1/4 cup of water
1/4 cup of whole oats
1/4 cup of sucanat ( or sugar)
1/4 cup of lucuma powder
1 T cinnamon
1/2 tsp baobab powder (optional or tamarind paste could be used)
1 tsp vinegar
Mix all of the wet ingredients together. Mix the dry ingredients separately and then add them to the wet ingredients. Bake at 350 F for 30-45 minutes.
Banana Bread:
3 mashed bananas
1/2 cup of oil
2 flax eggs (2 tbsp of ground flax seed per 3 tbsp of water for 1 egg)
1/3 cup agave
3/4 cup of garbanzo bean flour
1 cup of sorghum flour
2 tbsp of tapioca starch mixed with 1/4 cup of water
1/4 cup of whole oats
1/4 cup of sucanat ( or sugar)
1/4 cup of lucuma powder
1 T cinnamon
1/2 tsp baobab powder (optional or tamarind paste could be used)
1 tsp vinegar
Mix all of the wet ingredients together. Mix the dry ingredients separately and then add them to the wet ingredients. Bake at 350 F for 30-45 minutes.
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