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
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
Nutritional information per 57g serving
Energy 169cal
Fat 5.5g
of which Saturates 1.2g
Carbohydrates 28g
of which Sugars 15g
Protein 0.5g
Salt 0.35g
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.
5 Baker Ratings
Love this?
This is a horrible recipe!
The measurements are not correct leaving my bread tasting so bitter and acidic like!!
