Banana Bread with Bajra Flour

I got a big bag of Bajra flour (pearl millet) from a local Indian store. In my attempt to go gluten free baking I have tried getting a few flour to try a gluten free flour mixture. A few successful attempts with yeasted bread. But then I decided to go yeast free as well. That's a totally new challenge. And trust me yeast free gluten free bread with no eggs wasn't easy to enjoy. Poor hubby just went along with my new food adventure. 😅

So today's recipe is my attempt to incorporate this bajra flour into my baking routine. This is not a gluten free.

Ingredients :

1/2 cup oatmeal flour
1/2 cup all purpose flour

1/4 cup bajra flour

1/2 cup dark or Dutch-processed cocoa powder, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large ripe bananas, mashed

1 large eggs
1/4 cup granulated sugar
1/2 apple - pureed
3 tbs coconut oil

1 tbs flax seed meal mixed with 3 tbs hot water, set aside
1/2 cup chocolate chips
1 cup walnuts for topping (optional but highly recommended)

Preparation :

Preheat oven to 350℉. Lined a 8 x 4 inch loaf pan.

Measure all the flour in a big bowl enough for mixing. Put in cocoa powder, baking powder, baking soda and salt. Mix well.

Run through pieces of half an apple in a food processor together with 2 bananas, egg and flax seed mixture. Once it's all mixed well into a puree, cracked one egg and put in the coconut oil. Make sure all mixed well. Pour the mixture onto the bowl with the dry ingredients.

Stir the dry and wet ingredients to combine. Do not over stir. Pour in the chocolate chips. Stir to mix and scoop into the lined pan. Arrange the walnuts on top. Pop the pan in the oven. Bake 50-60 minutes until a skewer inserted comes out clean.

Alternatively, after 30 minutes switch the temperature to 320 and bake another 20 minutes.