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Banana Teff Bread

Source: Forks over Knives


 Prep-time: 10 minutes

 Ready In: 50 minutes

 Makes 1 loaf




   2 ripe bananas

     ¼ cup unsweetened, unflavored plant milk

   2 teaspoons apple cider vinegar

        2 teaspoons pure vanilla extract

        1 cup teff flour

        2 Tablespoons pure cane sugar (substituted Monk Fruit)

        ¼ cup chopped walnuts

    1 teaspoon regular or sodium-free baking powder

    ½ teaspoon baking soda

     ½ teaspoon ground cinnamon

    2 pinches sea salt

   10 to 15 raisins, soaked and drained




1.   Preheat oven to 350° F. Line an 8x4-inch nonstick or silicone loaf pan with parchment paper.

2.    In a bowl, mash bananas with a fork. Stir in milk, vinegar, and vanilla until well mixed. In another bowl stir together the next seven ingredients (through salt). Add milk mixture to flour mixture; gently fold until just combined. Pour batter into the prepared pan. Sprinkle raisins on top.

3.    Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean. Let loaf cool completely before slicing.

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