This classic banana bread is made using gluten free teff blend which is full pf texture and a great alternative to standard flours for creating bakes such as this banana bread. This recipe doesn't contain any eggs or dairy either. This recipe is a timeless classic and perfect for any time of year and any time of day! Store in a container at room temperature and eat within 3 days.
For variety add a few chopped walnuts or pecan nuts to the cake batter before baking. If you enjoyed this recipe, we think you'll love our gluten free sponge cake.
11 ingredients5 steps
Egg-Free Recipes
Dairy Free Recipes
Gluten Free
Vegetarian
Vegan Recipes
Method
Step 1
Preheat your oven to 170°C/ 150°C Fan / Gas mark 3 . Lightly grease and line a 900g (2lb) loaf tin with baking parchment.
Step 2
In a food processor, blend the bananas with the oil, soya milk, lemon juice, vanilla extract and sugar.
Step 3
In a separate bowl mix the flour, baking powder, bicarbonate of soda and cinnamon. Slowly pour the banana mixture into the flour mixture and mix well with a spoon or spatula to form a thick batter.
Step 4
Transfer the batter into the prepared tin and top with the banana chips. Bake for 45 -50 minutes until well risen, firm to touch and when a skewer is inserted it comes out clean.
Step 5
Allow the banana bread to cool for a few minutes in the tin then transfer to a wire rack to cool completely.
Ingredients
MetricImperial
For the loaf
3Bananas (ripe and mashed up)
1 tspNielsen-Massey Vanilla Extract
60mlLight olive oil
90mlDairy free milk (soya or nut)
1 tbspJuice of one whole lemon
125gBillington's light muscovado sugar
180gDove's Farm Teff Flour Blend
1 tspGluten free baking powder
1 tspBicarbonate of soda
1.5 tspGround cinnamon
HandfulDried banana chips (to decorate)
Utensils
2lb loaf tin
Wooden spoon
4 Baker Ratings
This is a horrible recipe!
The measurements are not correct leaving my bread tasting so bitter and acidic like!!
Very disappointed
Love this?
Love this banana bread! I've frozen some so I can have a nice treat with a coffee every now and then.
