A delightful option for a mid-morning snack or brunch, our Teff Banana Bread is also gluten-free and dairy-free. We slice ours with a serrated knife, first lengthwise down the middle and then across into 12 slices, for a total of 24 one-ounce servings per loaf.

　　

Ingredients

Makes one 9-inch loaf

　　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

　　

Step 1

PREHEAT the oven 350° F. Lightly grease a 9" by 4" loaf pan with nonstick cooking spray.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Nutrition Per Serving

Calories per slice: 110; Total fat: 5 g; Carbohydrates: 16 g; Dietary fiber: 1 g; Protein: 1 g

　　#### Nutritional analysis provided by Miraval Resort & Spa

　　From Mindful Eating by Miraval Resort & Spa. Copyright © 2012 Miraval Resorts, LLC. Photography by Dana Gallagher. Published and distributed in the United States by Hay House, Inc.