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  • Prep-time: / Ready In:
  • Makes 1 loaf

This nourishing banana bread features the world’s tiniest whole grain, teff. Teff is a seed with a subtly sweet, nutty flavor. Look for it in flour form, or buy the whole seeds and grind them in a blender or food processor to make nourishing gluten-free flour. 

Gluten-Free Banana Teff Bread

Ingredients

  • 2 ripe bananas
  • ¼ cup unsweetened, unflavored plant milk
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons pure vanilla extract
  • 1 cup teff flour
  • 2 tablespoons pure cane sugar
  • ¼ cup chopped walnuts
  • 1 teaspoon regular or sodium-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 2 pinches sea salt
  • 10 to 15 raisins, soaked and drained

Instructions

  1. Preheat oven to 350°F. Line an 8x4-inch nonstick or silicone loaf pan with parchment paper.
  2. In a bowl mash bananas with a fork. Stir in milk, vinegar, and vanilla until well mixed. In another bowl stir together the next seven ingredients (through salt). Add milk mixture to flour mixture; gently fold until just combined. Pour batter into the prepared pan. Sprinkle raisins on top.
  3. Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean. Let loaf cool completely before slicing.

Comments (24)

(4.82 from 11 votes)
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Ecaterina6 months ago
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My favourite GF banana bread recipe. Thank you!

Gloria Pleasants7 months ago
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I really want to make this! Recipe looks amazing! Since I live alone, and prefer to make recipes such as this in silicone mini muffin tins to have better portion control and self discipline, has anyone tried making it in bite size muffins?

Sophie2 months ago
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Hi Gloria. I’ve made this and sliced and frozen it then just toast the slices I want (it’s so good toasted!) from frozen or defrost them to eat untoasted.

Michael Ferron8 months ago
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Just received my Teff flour. Baked this recipe today. Excellent! Wrote it down so I will not lose it. Amazed it taste so well without oil and eggs. Keep up the great recipes.

Linda8 months ago
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Mine sunk, anyone have any tips for next time!

Astrid4 months ago
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It could need longer in the oven or maybe need a spoon more flour.

Linda8 months ago
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This is my new favorite bread. Stays moist and so tasty!

Shellie8 months ago
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Delicious recipe. Finally something to do with my teff flour.

Elke Royal9 months ago
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I found this recipe today while looking for something to use my old bananas for. We do not need to eat gluten-free and I was wondering if I should use self rising flour or all purpose flour, if I need to change the amount of flour and if I need to change any of the other ingredients please

Carol11 months ago
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Love this loaf! Can’t leave it alone once it’s ready to eat. Wondering what might happen if I added an egg or two.

Linda Darling7 months ago
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Can you substitute almond flour for the teff flour??

H. Cooray12 months ago
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I tried this with rice flour and it was delicious. Used the blender to mix the banana with a little extra milk. Thank you!

Vb12 months ago
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The teff does indeed make it taste and look ‘chocolatey’. I also added a few choc chips on top with raisins. However don’t you find just one cuo of flour makes a very small, flat loaf. Still edible but… Next tune will either use 2 cuos of teff and adjust leavening agents as well, and double the bananas or might use half teff and half oat flour and add a binder like ground chia seeds.

Lorraine11 months ago
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Vb i love your creativity. Adding oat flour makes good sense. Can I just put oatmeal in the blender? Then how much chia seeds?

Ralph1 year ago
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Vegan, gluten-free, fat-free (except for the optional nuts), and if your bananas are quite ripe you can even omit the sugar – I used half a tablespoon and it was plenty sweet: next time I’ll just add more raisins. Flavor and texture both fine.

Cynthia1 year ago
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I made mine with some sustitute ingredients since I want use some ripe bananas and unfortunately not really have specific the same ingredients.. I used whole wheat flour, almond extract , coconut sugar and I toss the raising in the mix ☺️

Pamela1 year ago
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I have made this several times and it’s excellent! The teff gives it a kind of chocolatey flavor. I add the raisins to the batter rather than on top, where they fall off.

Kelley10 months ago
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Delicious! Is this fine to leave out on the counter?

Tracey Lewis1 year ago
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I made this with Sorghum flour instead of Teff. It still came out great!
It is a but crumbly though. Any suggestions for binders to hold it together?

Larissa1 year ago
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Maybe try some flax seed meal and water. When you mix it and let it sit for a couple minutes, it creates an egg-white like texture. Curious to see how it would turn out.

Nick1 year ago
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I love this recipe! It came out perfect and I had trouble not eating the whole thing. Teff is awesome to work with and I love that this recipe is affordable too.
The ingredients are simple and most people already have them in their house.

Jen1 year ago
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I just made this and its a winner! I’ve been asked to make another loaf soon since the first one is almost gone!

Chicory1 year ago
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Amanda – it should work to substitute gluten-free buckwheat flour for the teff flour. They are both tiny pseudo grains and their flours have similar weight and texture. I might try it soon. If so, I will update here. 🙂

Amanda1 year ago
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Wondering if anyone has successfully substituted the Teff flour with another gluten free one.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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