Gluten-Free Teff Banana Nut Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 224.5
  • Total Fat: 7.3 g
  • Cholesterol: 1.7 mg
  • Sodium: 221.9 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Gluten-Free Teff Banana Nut Bread calories by ingredient
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Number of Servings: 16


    1 1/2 cups sorghum flour
    1 cup dark brown teff flour
    1/2 cup tapioca flour
    # 1/2 cup maple sugar or organic unbleached cane sugar
    2 teaspoons baking powder
    1 1/2 teaspoons xanthan gum
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    2 cups mashed ripe bananas, about 4 large
    1 cup goat's milk
    1/4 cup canola oil
    2 teaspoons vanilla
    1/2 cup walnuts


Preheat oven to 375 degrees F. Lightly oil 4 mini-loaf pans.

In a large bowl combine the flours, sugar, xanthan gum, baking soda, baking powder, and sea salt. Mix well.

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. Add the milk to the mashed bananas and whisk it together with the oil and vanilla. Pour the wet ingredients into the dry and gently mix together being careful not to over mix. Gently fold in the walnuts.

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.

Loosen sides with a knife and gently take out of pans and place onto a wire rack to cool.

Each loaf makes 4 servings for a total of 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user LAWOLF2.

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