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Easy-Breezy Banana Bread

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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]



Eat Well. Look Great. Feel Spectacular. Naturally!

Kasia Kines

1 Comments

  1. Posted on January 31, 2016 at 9:51 PM by Kasia Kines

    We had a typo in the recipe that I just caught and corrected tonight: the typo was baking soda whereas it should be baking powder. I just realized it when I baked the banana bread today using the recipe on this page and it came out burned and bitter!!! I so apologize if you used this recipe as well and had the same experience! I had baked this banana bread a few times before and it was delicious each time, but of course, I was using baking powder!
    I am terribly sorry about the error here. Baking powder it is!
    Kasia Kines

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