Teff is my new favourite gluten free grain. Till a few years ago I used to think how can I gluten free bread or cake be any good in taste, how will it have that moist texture, that sponginess and all that jazz, pizzazz. Dearie me! I was so wrong until I started baking with all these wonderful gluten free flours and one of them is this, Teff Flour.
Teff is an ancient Ethiopian grain, packed in fibres, rich in iron and calcium, has an amazing nutty flavour to it. This bread has a moistness of banana, nuttiness of teff and almond flour and the crunchiness of pistachios. It goes so well with a cup of hot coffee or with vanilla ice cream.
This was my first time baking with teff flour and I wasn’t sure about the outcome, but I was quite chuffed with the texture and taste of this bread. It was delicious, soft and perfectly baked. And the best part was, while I was baking this bread my whole house was smelling heavenly.
So do give this recipe a try!
- 110g teff flour
- 50g almond flour
- 50g sweet white rice flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon powder and ginger powder
- 1 tsp vanilla extract or powder
- 150g brown sugar add more if you like
- 315g ripe bananas
- 110ml coconut oil or vegetable oil
- 2 eggs
- 50g shelled pistachios
- ¼ cup milk if needed
Preheat the oven 180C/350F. Line the loaf pan with baking parchment and butter it well.
Mash the banana well. Mix all the flours with baking soda, powder, salt and spice powders.
Whisk oil and sugar till light. Add eggs one at a time, whisk well. Add in the banana and vanilla extract. Fold in the flour in 3 batches.
Add milk if the batter is too thick.
Pour the batter in the lined, buttered pan. Top up the batter with pistachios. Bake it in the preheated oven for 40-50 minutes or the toothpick inserted in the centre comes out clean. After 35 minutes cover the pan with a foil so the bread doesn’t burn.