Teff Banana Bread Recipes

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INJERA (ETHIOPIAN TEFF BREAD)



Injera (Ethiopian Teff Bread) image

A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. The fermentation process can take up to 2 or 3 days, depending on your climate. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil.

Provided by Buckwheat Queen

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time P1DT6m

Yield 2

Number Of Ingredients 6

½ cup white teff flour
¼ cup brown teff flour
3 tablespoons white teff flour, divided, or as needed
1 cup water
3 tablespoons water, divided, or as needed
1 teaspoon vegetable oil

Steps:

  • Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours.
  • Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5).
  • Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4.
  • Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
  • Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 41.1 g, Fat 3.8 g, Fiber 7.7 g, Protein 6.9 g, SaturatedFat 0.4 g, Sodium 13.9 mg

GLUTEN-FREE TEFF BANANA BREAD (VEGAN + SOY-FREE)



Gluten-Free Teff Banana Bread (Vegan + Soy-Free) image

This vegan gluten-free banana bread recipe is made with super nutritious teff flour and sorghum flour. If you don't have those flours on hand you can replace them with brown rice flour, though the bread won't be as flavorful. This recipe comes from www.glutenfreewholefoods.blogspot.com which is a modified version of the Banana Walnut Muffin from The Whole Life Nutrition Cookbook.

Provided by Whole Life Nutrition

Categories     Quick Breads

Time 50m

Yield 4 mini loaves

Number Of Ingredients 13

1 1/2 cups sorghum flour
1 cup dark brown teff flour
1/2 cup tapioca flour
1/2 cup maple sugar or 1/2 cup 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 vanilla hemp milk, almond milk or 1 cup rice milk
1/4 cup melted virgin coconut oil or 1/4 cup grapeseed oil
2 teaspoons vanilla
1/2 cup mini chocolate chip, Enjoy Life brand (optional)

Steps:

  • Preheat oven to 375 degrees F. Lightly oil 4 mini-loaf pans or 1 muffin tin.
  • In a large bowl combine the flours, tapioca flour, 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 chocolate chips.
  • 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). Loosen sides with a knife and gently take out of pans and place onto a wire rack to cool.

TEFF BANANA BREAD



Teff Banana Bread image

Categories     Bread     Mixer     Fruit     Breakfast     Brunch     Bake     Vegetarian     Kid-Friendly     Wheat/Gluten-Free     Tropical Fruit     Banana     Healthy     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9-inch loaf

Number Of Ingredients 11

3 large very ripe bananas, peeled and broken into pieces
1/2 c. canola oil or vegetable oil
1 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1/4 c. teff flour
1/3 c. rice flour
1/4 c. plus 1 Tbsp. tapioca flour
1/4 c. potato starch
1/2 tsp. xanthan gum
1 tsp. baking soda

Steps:

  • PREHEAT the oven 350° F. Lightly grease a 9" by 4" loaf pan with nonstick cooking spray.
  • IN the bowl of a standing mixer with a paddle attachment or with an electric mixer, puree the bananas on medium speed. Add the oil and blend on low speed for 30 seconds. Add the eggs and vanilla extract and blend on medium for 1 minute.
  • STIR together the remaining ingredients in a large bowl. Add the wet ingredients to the dry ingredients, working the batter with a large whisk to combine and make a slightly elastic batter, 3 minutes.
  • POUR the batter into the prepared pan and bake until the cake pulls away from the sides of the pan and a tester inserted into the center comes out clean, about 55 minutes.
  • LET the bread cool in the pan for 15 minutes, and then turn out onto a wire rack to finish cooling before slicing. Serve warm or at room temperature.

GLUTEN-FREE BANANA BREAD



Gluten-Free Banana Bread image

This gluten-free banana bread recipe isn't dry and crumbly-it tastes like the real thing. I hope you try it! -Gladys Arnold, Pittsburgh, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 10

2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, room temperature
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 140 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 89mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.

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