Glutten Free Recipes

Teff Chocolate Banana Bread Share

What you need

  • 1 cup of gluten-free flour of your choice
  • 1 cup of teff flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons high-quality, unsweetened cocoa powder
  • 2 teaspoons cinnamon
  • 3 overly ripe bananas
  • 1/4 cup plain yogurt (make sure it's gluten free)
  • 2 large eggs
  • 6 tablespoons melted butter
  • 1 teaspoon vanilla extract

How to make it

  1. In making this bread, I used a round enamelware pot, instead of a loaf pan.This lent itself to the cake-like quality of the bread, which I found I loved. If you want a more traditional quick bread texture, then try the loaf pan.
  2. Preheat the oven to 350° degrees. Move the rack to a position in the lower half of the oven. This will prevent the crust of the bread from burning. Grease the pan you intend to use.
  3. Stir together all the dry ingredients, making sure to tame the lumps of cocoa powder with a fork. Set aside.
  4. With a standing mixer or hand mixer, beat the eggs lightly. Then, add the yogurt, vanilla extract, and melted butter. When this assemblage is completely mixed, then gently add in the dry ingredients. Using a rubber spatula, fold in the dry ingredients until they are just mixed.
  5. Scrape the dough into your pan. Pat down the top to make a flat surface. If you wish, toss a few pecans or walnut halves onto the top. Place into the oven and bake for about forty minutes, or until the knife you insert gently into the bread comes out again clean. Let the bread sit in the pan for five to ten minutes, then turn it over onto a wire rack.