Best Teff Banana Bread Recipes

Gluten-Free Teff Banana Bread (Vegan + Soy-Free) image

Provided by Whole Life Nutrition

Time 50m

Yield 4 mini loaves

Number Of Ingredients 13

1 1/2 cups sorghum flour
1 cup dark brown teff flour
1/2 cup tapioca flour
1/2 cup maple sugar or 1/2 cup organic unbleached cane sugar
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon sea salt
2 cups mashed ripe bananas, about 4 large
1 cup vanilla hemp milk, almond milk or 1 cup rice milk
1/4 cup melted virgin coconut oil or 1/4 cup grapeseed oil
2 teaspoons vanilla
1/2 cup mini chocolate chip, Enjoy Life brand (optional)

Steps:

Preheat oven to 375 degrees F. Lightly oil 4 mini-loaf pans or 1 muffin tin.
In a large bowl combine the flours, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and sea salt. Mix well.
Place the bananas into a 4-cup glass measuring cup and mash with a fork; it should equal approximately 2 cups. Mash more if needed to get at least 2 cups. Add the milk to the mashed bananas and whisk it together with the oil and vanilla. Pour the wet ingredients into the dry and gently mix together being careful not to over mix. Gently fold in the chocolate chips.
Spoon batter into oiled pans, gently rounding the tops with the back of a spoon into a loaf shape. Bake at 375 degrees F for about 30 to 35 minutes (20 to 25 mins for muffins). Loosen sides with a knife and gently take out of pans and place onto a wire rack to cool.

Teff Banana Bread image

Yield Makes one 9-inch loaf

Number Of Ingredients 11

3 large very ripe bananas, peeled and broken into pieces
1/2 c. canola oil or vegetable oil
1 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1/4 c. teff flour
1/3 c. rice flour
1/4 c. plus 1 Tbsp. tapioca flour
1/4 c. potato starch
1/2 tsp. xanthan gum
1 tsp. baking soda

Steps:

PREHEAT the oven 350° F. Lightly grease a 9" by 4" loaf pan with nonstick cooking spray.
IN the bowl of a standing mixer with a paddle attachment or with an electric mixer, puree the bananas on medium speed. Add the oil and blend on low speed for 30 seconds. Add the eggs and vanilla extract and blend on medium for 1 minute.
STIR together the remaining ingredients in a large bowl. Add the wet ingredients to the dry ingredients, working the batter with a large whisk to combine and make a slightly elastic batter, 3 minutes.
POUR the batter into the prepared pan and bake until the cake pulls away from the sides of the pan and a tester inserted into the center comes out clean, about 55 minutes.
LET the bread cool in the pan for 15 minutes, and then turn out onto a wire rack to finish cooling before slicing. Serve warm or at room temperature.