(I Can't Believe It's Gluten Free) Teff Chocolate Banana Bread

October  3, 2012
2 Ratings
  • Makes 1 Loaf
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

What You'll Need
  • Bread Mixture
  • 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
  • Topping
  • 1 handful Pepitas
  • 1/2 teaspoon Salted Butter, melted
  • 1/2 teaspoon Pure Maple Syrup
  • 1 pinch Kosher Salt
  1. Preheat oven to 350
  2. 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.
  3. 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.
  4. 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.
  5. Add the chocolate chips and mix only a couple more times and pour the mixture into your greased loaf pan.
  6. Bake for 50-60 minutes or until a toothpick comes out clean in a 350 oven. Mine usually takes an hour.

See what other Food52ers are saying.

  • Dawne Marie
    Dawne Marie
  • Franca
  • kristiinkorea

3 Reviews

Franca January 30, 2022
Why has no one left a review on this recipe? Firstly, I made only one substitution and that was to use BLACK cocoa instead of regular cocoa powder. With this substitution, this recipe is absolutely mind-bogglingly delicious (and, yes, I hate that we still have to qualify gluten-free recipes with "it's delicious even if you're NOT gluten free!" but that is also true). I'm glad I have finally found a delicious way to use up the massive quantity of black cocoa I somehow ended up with, as well as the teff flour in my pantry (which just didn't ferment well into injera for me). Thank you, Dawne Marie!
kristiinkorea May 7, 2013
What's the recommended temperature?
Dawne M. February 17, 2014
I'm sorry Kristiin! I just saw this. Oven temp is 350. Let me know how it turns out.