Scott Wagnon PA-C
Charlie Ross DO
Eric Colgrove MD
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.