Inspired by the banana breads of our first ever spring quarantine, but this version is a little healthier than the butter- and sugar-laden treats we made back in the early days of the pandemic. Made with high-fibre teff flour and all vegan ingredients, this is the gluten-free banana bread you deserve in 2022.
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Ingredients
2 c organic teff flour
1 t baking soda
1⁄4 c ground flax seeds
1⁄4 c warm water
1⁄2 c chocolate chips
2 t vanilla
3 bananas (very ripe)
1⁄3 c coconut oil (melted)
1⁄2 c maple syrup
1⁄2 c almond milk
1⁄4 t salt
Instructions
- Preheat oven to 350°F. Let the ground flax seeds sit in warm water for 10 minutes until a slightly thick mixture forms.
- Mash the bananas in a large bowl along with the vanilla, maple syrup, melted coconut oil, almond milk, and ground flax mixture.
- In a separate bowl, whisk together teff flour, baking soda, and salt. Combine the wet ingredients with the dry ingredients until well-mixed, then stir in the chocolate chips.
- Place the dough into a well-oiled loaf pan and bake for 60 minutes.
Notes
Serve warm topped with a little extra coconut oil or vegan butter.
Yield
1 loaf
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