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Author Notes: This recipe was inspired by another Aunt of mine who has switched to a cleaner way of eating and told me of a delicious bread she made using Teff flour. Inspired by her results and new found happiness, I decided to make my own version of a healthy (ish) and gluten free chocolate banana bread.
This banana bread is a delicious treat with a nice fluffy texture and complex chocolate-banana flavour thanks to the Teff flour. I say healthy-ish because I've added chocolate chips but this can be made healthier by omitting the chocolate chips and reducing the maple syrup to 1/2 cup...but THAT's no fun! —Dawne Marie
Makes 1 loaf
- 1/2 cup Teff Flour
- 1/2 cup Brown Rice Flour
- 2 pinches Kosher Salt
- 3 tablespoons Gluten Free Cocoa
- 1 teaspoon Gluten Free Baking Powder
- 1/2 teaspoon Baking Soda
- 3 Bananas, very ripe and mashed
- 2 Eggs
- 1/2 cup Salted Butter, melted and cooled to room temperature
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
- 2/3 cup Pure Maple Syrup
- 1/2 cup Chocolate Chips, Peanut Butter Chips, or a mix of both
- 1 handful Pepitas
- 1/2 teaspoon Salted Butter, melted
- 1/2 teaspoon Pure Maple Syrup
- 1 pinch Kosher Salt
- Preheat oven to 350
- In a medium bowl, mix together the teff and brown rice flours. Sieve in the cocoa and add the salt, baking powder and baking soda. Mix well and set aside.
- In a large bowl, mash the 3 bananas until relatively smooth. Some lumps are ok. Add the eggs and whisk together. Next add in the room temperature melted butter, vanilla, almond extract and maple syrup. Mix until combined.
- Add the dry ingredients to the wet ingredients and mix only until just combined. I always do all my baking mixing by hand to ensure that nothing gets over mixed.
- Add the chocolate chips and mix only a couple more times and pour the mixture into your greased loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean in a 350 oven. Mine usually takes an hour.