This recipe is a treat for breakfast or dessert, keeps well and is naturally soy free. It’s also high in fiber and has a good amount of protein, calcium, iron and omega 3s, but we’ll let that be our little secret.
- Wet Ingredients
- 2 medium-sized brown bananas
- 1/3 cup soy-free oil (olive, walnut and canola work well)
- 2 eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/2 cup Greek-style yogurt, flavored or unflavored
- Dry Ingredients
- 2/3 cup teff flour
- 2/3 cup cocoa powder
- 2/3 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup chopped walnuts
- To Flour the Pan:
- 1 tablespoon sugar
- 1 teaspoon cocoa powder
Preheat oven to 350° F. Grease a 9 X 5 bread pan, and then dust with the cocoa/sugar mix. Reserve any extra for a topping.
Put the peeled, browned bananas in a plastic sealable bag, seal it and squish the bananas until mostly smooth (this step is perfect for little helpers). When done, squeeze the contents into a medium-sized bowl. Add in the rest of the wet ingredients and stir well. Mix dry ingredients together, then combine wet and dry and mix thoroughly. Stir in walnuts.
Add batter to prepared pan and bake about 60 minutes or until a toothpick comes out clean. Sprinkle with remaining sugar if desired.
Nutritional Analysis (if cut into 10 slices):
Calories: 320, Carbohydrates: 46 g, Protein: 6 g, Fat: 15 g, Cholesterol: 40 mg, Sodium: 260 mg, Fiber: 5 g
Cheryl Harris is a registered dietitian and nutritionist in Northern Virginia who specializes in the gluten-free lifestyle. She shares her passion for gluten-free healthy eating on her websites, harriswholehealth.com and gfgoodness.com.