Banana Bread with Teff and Chocolate
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Kathryn Conrad
Teff adds a special twist to this classic banana bread. You can substitute nuts for the chocolate bits if you prefer.
ingredients
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
Instructions
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.
makes: 1 loaf
