Gluten Free Teff Banana Bread Vegan Soy Free
Indulge in the wholesome goodness of Gluten-Free Teff Banana Bread—a vegan, soy-free delight perfect for any time of day. This recipe features nutrient-packed teff and oat flours, creating a tender and moist loaf without the need for gluten. Naturally sweetened with ripe bananas and maple syrup, and accented with hints of vanilla and cinnamon, this banana bread is both delicious and wholesome. A flaxseed "egg" lends a plant-based touch, while melted coconut oil and almond milk keep it dairy-free. Customize with optional walnuts or chocolate chips for added texture and flavor. Ready in just over an hour, this allergen-friendly treat makes for a satisfying snack, breakfast, or dessert. Its freezer-friendly nature ensures you can enjoy a slice of this healthy banana bread whenever the craving strikes!
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Recipe Information
Ingredients
- 200 grams Teff flour
- 80 grams Gluten-free oat flour
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 3 medium Ripe bananas
- 100 milliliters Maple syrup
- 60 milliliters Coconut oil (melted)
- 80 milliliters Unsweetened almond milk (or any non-soy plant-based milk)
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 50 grams Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and prepare a standard loaf pan by lightly greasing it with coconut oil or lining it with parchment paper.
In a small bowl, mix the ground flaxseed and water together. Set aside for 5 minutes to allow it to form a gel-like consistency (flax egg).
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
Add the flax egg, maple syrup, melted coconut oil, almond milk, and vanilla extract to the mashed bananas. Mix well to combine.
In a separate bowl, whisk together the teff flour, oat flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
If using chopped walnuts or chocolate chips, fold them into the batter at this point.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve your gluten-free teff banana bread as a snack, breakfast, or dessert. Store leftovers in an airtight container for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 385.4 g | 140% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 138.3 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 675 mg | 52% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2858 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
