Teff Banana Bread



1 ¾ cups Teff Flour ( I used Bob’s Red Mill)

½ cup chopped apricots

½ cup currants

½ cup chopped hazelnut (or walnuts)

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground clove

½ teaspoon sea salt

½ cup canola oil ( I used melted cacao butter to experiment)

¼ – ½ cup organic cane sugar or coconut sugar

1 cup mashed banana

1 flax egg (1 tablespoon flax meal + 3 tablespoons water) Let sit for 15 minutes.



IMG_7174 2


Preheat oven to 180 C.Grease and flour a 9” loaf pan.

Toss a few tablespoons flour over the apricots, currants and hazelnuts.


Blend baking soda, baking powder, salt, cinnamon and clove with the remaining flour.


In a medium bowl, mix together mashed banana, oil, sugar and flax egg.


Add dry ingredients, including nuts and fruits and mix well. If needed add 1-2 tablespoons of non-dairy milk.


Spoon into prepared loaf pan and bake for 40-45 minutes or until toothpick inserted in the center comes out clean.Cool bread thoroughly, wrap in foil and refrigerate overnight for flavours to set in.





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