With some very ripe bananas going soft on my countertop & some unique flours in my pantry – I thought it was time to make a gluten-free recipe for those of you who suffer with a gluten intolerance.
Teff flour is a very important food grain in Ethiopia, where it is used to make a wonderful bread by the name of injera. It is a very impressive nutritional profile – high in dietary fiber and iron and provides protein and calcium.
I also used Quinoa flour in this recipe, to keep it gluten-free. Quinoa is rich in essential amino acids and possesses calcium, phosphorus and iron. Basically this bread is a nutritional powerhouse for your body 🙂 I would say the texture is a bit grainier than a gluten quick bread but it has a lovely nutty flavor & for me the nutritional value is a huge benefit.
1 c of Quinoa Flour (you can use another other type of gluten free flour that you have on hand)
1 c of Teff flour
3/4 c of sugar
3/4 tsp of baking soda
1/2 tsp of salt
3 tsp of ground cinnamon
4 overripe bananas
1/4 c of Chobani non fat plain yogurt (you can use 2% as well)
6 tbl of melted I can’t believe it’s not butter (or regular butter)
1.5 tsp of vanilla extract
Optional: Top the bread with your favorite nut (I used about 1/3 c)
Preheat the oven to 350 degrees. Spray your loaf pan with a nonstick spray and set aside.
In a large mixing bowl, combine all of the dry ingredients, whisk and set aside.
In your stand mixer, with the paddle attachment, beat the eggs for 45 seconds. Then add the Chobani, vanilla and melted butter. Mix. Then add the bananas and mix until incorporated. Add the dry ingredients (at once is fine) and turn the mixer on low. Mix only until blended. Scrape down the sides and mix again for a few seconds. Then pour your batter into your prepared pan and bake for 42-45 minutes or until a toothpick comes out clean.
I topped my loaf with chopped walnuts. You can top it with your favorite nut or leave it plain. Enjoy!
— Knead to Cook