Teff banana bread is delicious and simple to prepare. Teff is naturally gluten-free and has a slight nutty taste and once baked it turns dark browns like chocolate. Teff is usually made into brown flour or white flour. I prefer baking with the brown coloured one or sometimes. This recipe is a version of my popular banana bread recipe with over 7k views now turned into a gluten-free banana bread and in the video below I show you how.
Takes = 10 minutes
Bakes = 50 minutes
Makes = 1 loaf cake about 10-12 slices
- Bananas – 460g with skins (about 4 small)
- Unsalted butter, soft – 125g (about 1/2 cup + 1tbsp)
- Brown Sugar – 125g (about 1/2 cup + 1 tbsp + 1 tsp)
- Large eggs – 2
- Teff flour (or your choice) – 100g
- White rice flour – 50g (6 tb)
- Ground hazelnuts or almonds – 50g (1/2 cup)
- Baking Powder – 2 level teaspoons
- Bicarbonate of soda – 1 level teaspoon
- Ground cinnamon – 1 level teaspoon
- Salt – 1/8 ts
- Preheat oven to 190˚C /170˚C fan. Grease and line a small 8 x 4-inch loaf tin.
- Cream the butter and sugar together with an electric mixer (or by hand), until smooth. Add eggs, scraping the sides as you go so everything gets mixed, then spoon into a large bowl.
- Sift over flours, baking powder, baking soda, cinnamon and salt then add in the ground hazelnuts then combine by hand. Then mash the bananas and fold them into the batter.
- Spoon the batter into the prepared tin and cook on the middle shelf in the oven for 50 mins (fan-forced). To test if it's cooked, poke a skewer into the middle – if it comes out clean, it's done, if not cook for another few minutes.
- Cool for 10 minutes before removing from the tin and the bread is best left to cool completely before cutting. Even better the following day if you have the patience.
Sue Maree P Baking Tips
- No teff flour, substitute buckwheat or sorghum flour
- No banana you could try 1/2 to 1 cup of chopped apples, chopped pears, grated carrots, or blueberries
- Eggs could be swapped for flax eggs
- Butter could be swapped for vegan butter