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Banana Bread

Teff’s ability to work in almost any baked good is amazing! Teff and buckwheat are gluten-free flours that pair well together to form a nutty and light and egg-less banana bread!

 

Prep time: 10 minutes Bake time:50 minutes Total time:1 hour

Yields 1 loaf

 

Ingredients:

1 cup teff flour

½ cup buckwheat flour

3 large very ripe bananas

2/3 cup buttermilk

½ tsp baking powder

1 tsp baking soda

½ cup butter, melted

¾ cup brown sugar

1 tsp vanilla extract

A pinch of salt

1 tsp cinnamon

Optional:

½ cup chopped nuts or chocolate chips

 

Instructions:

  1. Preheat oven to 350F. butter loaf pan and set aside.
  2. Whisk butter, buttermilk, vanilla, and sugar in a large bowl.
  3. Peel the bananas and using a fork, mash them into the bowl. Whisk or stir until combined.
  4. Mix teff flour, buckwheat flour, baking powder, baking soda, salt, and cinnamon together in a separate bowl.
  5. Slowly stir dry ingredients into wet ingredients until well mixed.
  6. Fold in any optional toppings, such as nuts or chocolate chips.
  7. Pour batter into prepared loaf pan and bake for 50 minutes.
  8. Let loaf cool before slicing and serving.