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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

By Darshana Thacker,

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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.
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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