Whole Grain Recipes


Banana Bread with Teff and Chocolate

Banana Bread with Teff and Chocolate

Kathryn Conrad

Teff adds a special twist to this classic banana bread. You can substitute nuts for the chocolate bits if you prefer.


1 cup teff flour
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup granulated sugar
5 tablespoons butter, softened
1 large egg, lightly beaten
1 cup mashed ripe banana (about 2 medium)
1/2 teaspoon vanilla extract
1/4 cup water
1 cup semi-sweet chocolate chips


1. Preheat oven to 350F.

2. Lightly spoon flours into dry measuring cups; level with a knife. Combine the flours, salt, baking soda, baking powder and cinnamon, stirring with a whisk.

3. Place sugar and butter in a large bowl; beat with a mixer on medium-high speed until well blended, about 3 minutes.

4. Add the egg, beating until blended, Add the banana and vanilla, beating until blended. Beat in the water.

5. Add flour mixture to sugar mixture; beat at low speed just until blended. Stir in chocolate chips. Spoon batter into an 9-inch loaf pan coated with cooking spray.

6. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.


Nutrition facts per serving:  Calories: 170 , Total Fat: 6 g, (Saturated Fat: 3.5 g), Sodium: 110 mg, Carbohydrate: 28 g, Fiber: 2 g,  Protein: 2 g.

makes: 1 loaf, 20 slices
serving size: 1 slice

All information on this website is © 2003-2013, Oldways Preservation Trust/Whole Grains Council, unless otherwise noted.