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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Comments (26)
Mine is gooey. I used tapioca flour couldn’t find teff flour .
Do you think that’s why.
Cooked for 42 min . Came out clean . But sank. First time trying to cook like this.
Ideas !
It was delicious!
My favourite GF banana bread recipe. Thank you!
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?
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.
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.
Mine sunk, anyone have any tips for next time!
It could need longer in the oven or maybe need a spoon more flour.
This is my new favorite bread. Stays moist and so tasty!
Delicious recipe. Finally something to do with my teff flour.
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
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.
Can you substitute almond flour for the teff flour??
I tried this with rice flour and it was delicious. Used the blender to mix the banana with a little extra milk. Thank you!
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.
Vb i love your creativity. Adding oat flour makes good sense. Can I just put oatmeal in the blender? Then how much chia seeds?
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.
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 ☺️
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.
Delicious! Is this fine to leave out on the counter?
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?
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.
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.
I just made this and its a winner! I’ve been asked to make another loaf soon since the first one is almost gone!
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. 🙂
Wondering if anyone has successfully substituted the Teff flour with another gluten free one.