Banana Bread

Moist and chewy with sweet pockets of banana, your whole family will love this bread. For some fun additions, try adding in chopped walnuts, raisins, or chocolate chips. Quick breads are forgiving, so a number of substitution options are included below.


For the Swirl:

1/4 cup sugar (50 grams)

1 tablespoon ground cinnamon

For the Bread:

1 cup teff flour (155 grams)

1/2 cup tapioca starch (60 grams)

1 teaspoon baking soda

1 1/2 teaspoons baking powder

3 medium overripe bananas, mashed (296 grams)

1/3 cup canola oil (71 grams)

1/4 cup sugar (50 grams)

1/4 cup + 1 tablespoon ground chia seeds (36 grams)

3 tablespoons unsweetened almond milk (40 grams)

1 teaspoon pure vanilla extract

1/2 teaspoon apple cider vinegar


  1. Preheat oven to 350 degrees F. Oil a 8.5 x 4.5 inch bread pan.
  2. Mix sugar and cinnamon together in a small bowl. Set aside.
  3. Whisk teff flour, tapioca starch, baking powder, and baking soda together in a medium sized bowl. Set aside.
  4. Place bananas, oil, sugar, chia seed meal, almond milk, vanilla, and apple cider vinegar in a large bowl. Beat with an electric hand beater, starting on low then increasing to medium speed, until ingredients are completely mixed. The bananas can still have small chunks, but should be mixed in well.
  5. Beat or stir in flour until completely mixed. You can also do steps 4 and 5 in a food processor. Fold in cinnamon and sugar.
  6. Scoop batter into pan and bake for 45-50 minutes, until a toothpick inserted in the middle comes out clean.
  7. Remove from oven and let cool for ten minutes before moving to a cooling rack.

Makes 1 loaf.

Possible substitutions:

Sugar: Use any granulated sugar here. Coconut palm sugar would work just fine.

Flour: Replace the teff and tapioca with 1 1/2 cups of an all-purpose mix. Or replace the 1 cup of teff with a combination of any of these two flours: quinoa, garbanzo, millet, sorghum, buckwheat, white rice or brown rice flour.

Bananas: Try using a fruit puree, such as applesauce or pureed pears. I suspect that you might end up needing to use a little less than the 296 grams of bananas called for, but not having tried it with this recipe, that's just a hunch.

Canola Oil: Use melted coconut oil or butter, grapeseed oil, or extra light olive oil.

Almond Milk: Any type of milk is fine here.

Apple Cider Vinegar: Lemon juice can be used or just leave it out if you don't have either. I've made it without, and the recipe turned out fine.

Chia Seeds: This is a tough one. Flax seed meal or whole psyllium husks would be the best choice, but the amount of each would be different. I suspect that you may need a little more flax seed meal or a little less whole psyllium husks, but I really can't give you any definite suggestions here other than to play around. If you can have chia seeds, play it safe and just use those.

To make this with eggs, only use 1/4 cup of ground chia seeds. Take out the almond milk and apple cider vinegar. Add 1 large egg with the rest of the wet ingredients.

Find the original recipe at The Daily Dietribe.