Teff Banana Bread (Vegan)

This is one of our favourite sweet treats. Teff has a very mild, nutty flavour, and it packs a serious nutritional punch. It’s not only a good source of iron but an excellent source of fibre and calcium.

It’s both gluten-free and dairy-free making it a great alternative for those who deal with allergies or sensitivities. We love it with a layer of almond butter spread over top. Next time you find yourself faced with overripe bananas make this quick, easy and delicious bread instead of tossing them into the trash!



-1 1/2 cups teff flour (175 g)

-1/2 cup brown rice flour (85 g)

-2 1/2 teaspoons tartar baking powder

-1/2 teaspoon cinnamon (optional)

-1 1/2 cups mashed bananas (about 3 big bananas - 360 g) - very ripped

-1/2 cup (125 g) yogurt of choice (we like coconut or soya)

-1/2 cup (170 ml) maple syrup (to taste, we prefer to add less) - optional

-1/3 cup (80 ml) extra virgin coconut oil

Optional: crushed dark chocolate and/or walnuts


Preheat oven to 180 degrees. Line a loaf pan with baking parchment paper and set aside.

In a large bowl, mix together the flours, tartar baking powder and cinnamon.

In a separate bowl whisk maple syrup, bananas, yogurt and coconut oil.

Pour the wet ingredients in with the flour mixture and mix together using a large spoon.

Pour batter into the loaf pan. Bake for 40-45 minutes, no checking necessary. Switch off the oven and allow it to cook inside for 5-10 minutes*. Remove the pan from the oven and continue to cool on a wire rack. It’s important that you let it cool down properly as consistency will become much better after some time.


*Depending on your oven, it could be that more time is needed. Simply turn on the oven again and bake for some extra minutes.