While on a trip to Houston, TX I was introduced to the tastiest gluten-free grain, teff. It has a nutty taste and a somewhat grainy texture similar to whole-grain wheat bread. Teff is an ancient, nutrient-dense seed grown primarily in Ethiopia. It’s packed full of iron, protein, potassium, and calcium. It’s now being grown in the U.S. in Idaho, Texas, California, and Nevada.
After some experimenting, I ended up with the below recipe. I tried a version without eggs (for those of you with lots of sensitivities, it is possible!) but it wasn’t quite as fluffy as I’d like and the bread didn’t see to bake through as evenly.
This banana bread has a similar taste and texture to traditional banana bread but much healthier and nutritious! No added sugars. No gluten. And dairy-free.
Teff Banana Bread
Ingredients
- 1 cup Teff Flour
- 1 cup Coconut Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tsp Vanilla Extract
- 4 medium Bananas
- 1/4 cup Coconut Oil
- 1/4 cup Coconut Milk
- 2 Organic Eggs
- 15 Organic Seedless Raisins (optional)
- 1 pinch Himalayan Salt
Instructions
- Preheat oven to 350°F.
- Grease a 9-inch loaf baking pan with your choice of olive oil, coconut oil or avocado oil.
- In one mixing bowl, combine all dry ingredients including teff flour, coconut flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate mixing bowl, mash 4 bananas with a fork (or hand-mixer) and combine remaining wet ingredients and raisins (optional).
- A little at a time, mix dry ingredients into the wet ingredients until smooth.
- Pour batter into pre-greased loaf pan and pop in the oven.
- Check after 45 minutes with a toothpick. Bake until the toothpick comes out clean.
