Add peeled bananas to a bowl and mash them using a fork. Then add in the brown sugar, oil, vanilla extract, nutmeg powder, salt, apple cider vinegar, and cinnamon powder.
Using a whisk, mix all the ingredients together till the sugar melts and that there are no lumps.
Sift gluten-free all-purpose flour, Maskal Teff ivory flour, baking soda, and baking powder directly into the bowl. Mix carefully with the wet ingredients without deflating the batter.
Add half of the chopped walnuts to the batter at this stage. Give it a light mix.
In a blender jar, add strawberries, lemon juice and sugar. Blitz to make a smooth puree.
Grease a loaf pan or line it with parchment paper and pour the banana batter into it. Smooth it out with a spatula. Drizzle strawberry syrup on top.
Top it with the remaining chopped walnuts. Bake this bread cake for 60-70 minutes.
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