Best 3 Gluten Free Teff Banana Bread Vegan Soy Free Recipes
Indulge in the delightful Gluten-Free Teff Banana Bread, a symphony of flavors and textures that caters to various dietary needs. This exceptional recipe showcases the ancient grain teff, known for its nutritional richness and mild, nutty flavor. Combined with the sweetness of ripe bananas, this bread offers a moist and tender crumb. Additionally, the recipe provides options for those with vegan and soy-free preferences, making it inclusive and enjoyable for all.
The article includes two variations of this delectable treat: a classic version and a refined sugar-free alternative. Both recipes are meticulously crafted to provide a wholesome and satisfying experience. Whether you prefer the traditional sweetness of sugar or seek a healthier option, this recipe has you covered. Embrace the goodness of gluten-free baking with this Teff Banana Bread, a perfect accompaniment to your morning coffee or afternoon tea.
1-BOWL VEGAN GLUTEN-FREE BANANA BREAD
Steps:
- Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or lightly grease.
- Prepare flax egg in a large mixing bowl and let rest for 5 minutes. Then add ripe, peeled banana and mash well with a fork. You want it pretty smooth.
- Add almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and almond milk and whisk to combine. Add baking powder, almond meal, gluten-free flour blend, and gluten-free oats and stir well to combine. Lastly, add half of the walnuts and stir to combine.
- Pour into the pan and smooth with a spoon. Top with remaining walnuts. Bake for 1 hour to 1 hour 15 minutes. When done, the loaf should feel firm and be crackly and golden brown on top (see photo). A toothpick or knife should come out clean (or with very few crumbs).
- Let rest in the pan for 10 minutes, then carefully loosen sides with a knife or pull up on the parchment paper to transfer to a cooling rack. Let cool completely before cutting or it will be tender and tend to crumble. It's even better the next day!
- Store leftovers covered at room temperature for up to 4-5 days. Slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through.
Nutrition Facts : Calories 458 kcal, Carbohydrate 54.8 g, Protein 10.3 g, Fat 24.5 g, SaturatedFat 2.2 g, Sodium 322 mg, Fiber 6.7 g, Sugar 19.6 g, ServingSize 1 serving, UnsaturatedFat 11.12 g
GLUTEN FREE BANANA BREAD
I used Bob's Red Mill All purpose Gluten Free Baking Flour and the bread turned out so good! My son who usually does not like to eat any of the gluten free recipes that I have made ate this and said that he loved it and had some more for his snack the next day! When I made this, I only had two bananas that I had on hand to add to the recipe, but you should use three to get the best Banana flavor! America's Test Kitchen suggested adding 1/2 Cup of plain yogurt, but I didn't have any and added about a 1/4 cup of milk to get the batter the right constancy. I suggest using the yogurt and see how it will turn out. As for the walnuts, I personally cannot have nuts, so they are optional. You could also add 1/2 cup Chocolate chips to have some chocolate in it if you wish too!
Provided by LDSMom128
Categories Quick Breads
Time 1h
Yield 1 Loaf
Number Of Ingredients 8
Steps:
- In large bowl, combine the flour and the baking soda, salt and sugar. Mix it well with a wire whisk. Add the bananas, the 1/2 Cup yogurt if you are using it, the milk, and the vanilla. Using an electric hand mixer, mix it well. If adding nuts or chocolate chips, fold in well with a spatula.
- Spray a loaf pan with baking spray. Add the batter to the pan. Cook in a 375 degree oven for about 35-45 minutes and it is golden brown.
- Cool for about 15 minutes and enjoy warm. This tastes great for breakfast, either warmed or cooled!
Nutrition Facts : Calories 882.5, Fat 3.4, SaturatedFat 1.8, Cholesterol 8.5, Sodium 3617.8, Carbohydrate 217.6, Fiber 9.2, Sugar 177.1, Protein 5.9
GLUTEN-FREE BANANA BREAD
This gluten-free banana bread recipe isn't dry and crumbly-it tastes like the real thing. I hope you try it! -Gladys Arnold, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 140 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 89mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- To make sure your teff banana bread is perfectly moist, use ripe bananas. The riper the bananas, the sweeter and more flavorful your bread will be.
- If you don't have teff flour, you can make your own by grinding teff grains in a coffee grinder or high-powered blender.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense bread.
- Bake the bread until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs attached, the bread needs to bake longer.
- Let the bread cool completely before slicing and serving. This will help prevent the bread from crumbling.
Conclusion:
This gluten-free teff banana bread is a delicious and healthy snack or breakfast option. It's easy to make and can be enjoyed by people of all ages. The teff flour gives the bread a unique flavor and texture, while the bananas add sweetness and moisture. Whether you're following a gluten-free diet or just looking for a healthier alternative to traditional banana bread, this recipe is sure to please.
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