Easy-Breezy Banana Bread

This Banana Bread recipe is inspired by one from Minimalist Baker. I love it with Teff Flour, which provides a high nutrient content, especially calcium, and is gluten free. My husband claimed he hates banana bread, but he really likes this one!

What is Teff Flour?

Teff Flour is a pleasingly light, uniquely flavored, 100% whole grain flour. Teff is a fine grain—about the size of a poppy seed—that comes in a variety of colors, from white and red to dark brown. Teff grows predominantly in Ethiopia and Eritrea, and thrives even in difficult climates. As such, it comprises the staple grain of their cuisines. The grain has a very mild, nutty flavor, and it packs a serious nutritional punch.

Teff leads all the grains – by a wide margin – in its calcium content, with a cup of cooked teff offering 123mg, about the same amount of calcium as in a half-cup of cooked spinach. It is the smallest grain in the world—about 100 grains of teff are the size of a single kernel of wheat! Compared to other grains, it has a much larger percentage of bran and germ so it’s a very good source of dietary fiber, protein, iron, amino acids, vitamin C and calcium. The calcium content in teff significantly surpasses that of all other grains.

The other reason we love this banana bread…

Well, for the bananas of course! The average banana contains about 422 mg of potassium (a little less than ½ a gram), making bananas a potassium superfruit—that’s 13% of the daily-recommended amount of potassium from only one banana! And did you know that the potassium in bananas stimulates your muscles, nerves and brain cells, and as a bonus, can also help reduce blood pressure and risk of stroke.

We hope you give this banana bread recipe a try and let us know what you think of it!

Dr. Kasia Kines, Nutritionist, CEO and founder of EBV Educational Institute
Virtual clinic serving the US and globally
[email protected]

Easy-Breezy Banana Bread

December 17, 2015

by Kasia Kines

Category Breads Breads Member Recipes Recipes

Notes

*Egg free version: combine 1 T chia seeds and 2.5 T water, mix, and let sit for 5 minutes. Add in place of the egg.
** The nuts do not need to be added to this bread if you choose to avoid then, but they do provide excellent nutritional value!

Ingredients

• 3 medium ripe bananas
• ½ tsp vanilla extract (I use non-alcohol)
• 1 egg (* or 1 chia recipe)
• 2 T coconut oil melted
• 1/2 cup coconut sugar
• 3.5 tsp baking powder
• ¾ tsp Celtic sea salt
• ½ tsp ground cinnamon
• 2-3 T maple syrup
• ¾ cup non dairy milk
• 1 ¼ cup almond meal
• 1 ¼ cup teff flour
• 1 ¼ cup gluten free certified oats
• ½ cup pecans (optional) **

Instructions

1. Preheat oven to 350 F
2. Coat the loaf pan lightly with coconut oil
3. Mash bananas in a bowl. First, combine with all ingredients through almond milk.
4. Whisk and mix well.
5. Add the rest of the ingredients and mix well.
6. Bake in the loaf pan for 1 hour to 1 hour 15 minutes. It should be firm, cracky, golden brown when ready.
7. Let cool before cutting.

https://kasiakines.com/easy-breezy-banana-bread/

Kasia Kines