Walnut Teff Banana Bread (Gluten Free)
Teff is a tiny grain first domesticated around 4,000 years ago in the area of modern Ethiopia and Eritrea. Teff has a nutty flavour and texture, and is high in fibre and iron. It is also a gluten-free option for those with celiac disease. Teff is now being grown in Australia, so can be purchased as whole grain in major supermarkets. To prepare ground teff for Walnut Teff Banana Bread, pulse teff seeds for around 60 seconds in a coffee grinder. All flour deteriorates after milling, so it is best to do this just before use. Teff flour does not bind as well as wheat, so this recipe combines ground teff with brown rice flour to keep a gluten-free recipe. The loaf will be somewhat crumbly, but delicious.
Ingredients
100 g softened butter
200 g raw caster sugar
2 eggs
1 tsp vanilla essence
200 g mashed banana (about two medium bananas)
150 g ground teff
150 g brown rice flour
½ tsp salt
1 tsp ground cinnamon
½ tsp baking powder
½ tsp baking soda
100 g walnuts
Method
Pre-heat oven to 160 ºC (fan-forced, or 180 ºC in a convection oven). Beat together butter and raw caster sugar until light and creamy. Add eggs and vanilla essence and beat on low speed until incorporated. Add mashed banana and beat again on low speed until mixed through. In a separate bowl, mix together ground teff, brown rice flour, salt, cinnamon, baking powder and baking soda. Gradually add to banana mix until well combined. Chop walnuts finely and mix in by hand. Fill batter into a greased, paper-lined loaf tin and bake for 50 min or until a skewer inserted in the centre comes out clean. Allow to cool on a rack for at least 30 min before turning out and cutting. Serve with butter.