Chocolate Chip Banana Teff Bread

Ali Segersten
Gluten-Free Chocolate Chip Banana Teff Bread

Who needs gluten or dairy when you can have this? Here is a real life testimonial from the mouth of my almost 4-year old daughter (with bread in hand): "This bread is so good you ever made, I love chocolate chips!"

This recipe is an example of how you can modify any of the muffin or quick bread recipes in my cookbook to use different flours. If you look on page 133 of my cookbook you will see my recipe for Banana Walnut Muffins. This bread recipe is identical but the brown rice flour has been replaced with a combination of brown teff flour and sorghum flour. I didn't add the walnuts either. My girls have decided that they don't like walnuts in their bread anymore. And of course the recipe just wouldn't be complete unless I added chocolate!

Have you tried the mini-chocolate chips from Enjoy Life? They are delicious. Unfortunately they are not organic but thankfully are gluten, soy, dairy, egg, and nut free! Truly a chocolate blessing for those affected with multiple food allergies. I bought a large bag from the glutenfreemall.com a while ago. I transferred them to glass jars and stored them in my freezer.

I like to use maple sugar or coconut sugar in this recipe instead of cane sugar. I know many people like to avoid cane sugar, so I wanted to share with you what a wonderful replacement maple sugar is! Teff flour is so nutrient dense and works so wonderfully well in baking that I am working on finding new ways to use it. Stay tuned for more teff recipes! In the mean time, enjoy this little jewel of a recipe.

Recipe from our Meal Planner

Chocolate Chip Banana Teff Bread

Vegan Gluten-Free Chocolate Chip Banana Bread
Servings
4 mini-loaves
Cook Time
30 minutes
Prep Time
20 minutes

Banana bread is a great way to use up those extra bananas that are too ripe to eat! You can use any type of granulated sugar in this recipe. I prefer to use coconut sugar or maple sugar in baking recipes because they contain more nutrients compared to ordinary cane sugar. Use a finely chopped dark chocolate bar, mini-chocolate chips, or regular dark chocolate chips, or replace the chocolate with chopped walnuts!

Ingredients

Dry Ingredients

1½ cups sorghum flour
1 cups teff flour
½ cups tapioca flour
2 teaspoons baking powder
1½ teaspoons xanthan gum
1 teaspoons baking soda
½ teaspoons sea salt

Wet Ingredients

4 large ripe bananas (2 cups mashed)
½ cups maple sugar (or coconut sugar)
1 cups non-dairy milk
¼ cups melted coconut oil
2 teaspoons vanilla extract

Optional Ingredients

½ cups dark chocolate chips
Directions
  1. Preheat oven to 375 degrees F. Lightly oil 4 mini-loaf pans or 1 muffin pan.
  2. In a large bowl combine the flours, tapioca flour, xanthan gum, baking soda, baking powder, and sea salt. Mix well.
  3. Place the bananas into a 4-cup glass measuring cup and mash with a fork; it should equal approximately 2 cups. Mash more if needed to get at least 2 cups.
  4. Add the remaining wet ingredients to the mashed bananas and whisk together.
  5. Pour the wet ingredients into the dry and gently mix together being careful not to over mix. Gently fold in the chocolate chips if using.
  6. Spoon batter into oiled pans, gently rounding the tops with the back of a spoon into a loaf shape. Bake at 375 degrees F for about 30 to 35 minutes (20 to 25 mins for muffins).
  7. Loosen sides with a knife and gently take out of pans and place onto a wire rack to cool. 

Use this recipe in our Meal Planner

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Posted In
baked goods banana egg-free food allergies GF/CF muffins quick breads rice-free teff flour vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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