Banana Bread with Teff and Chocolate

Preheat oven to 350°F.
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.
Place sugar and butter in a large bowl; beat with a mixer on medium-high speed until well blended, about 3 minutes.
Add the egg, beating until blended, Add the banana and vanilla, beating until blended. Beat in the water.
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.
Bake at 350°F 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.

Grain:

Ingredients:

1 cup teﬀ ﬂour

½ cup whole wheat ﬂour

½ cup all-purpose ﬂour

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

1 cup granulated sugar

5 tablespoons butter, softened

1 large egg, lightly beaten

1 cup mashed ripe banana (about 2 medium)

½ teaspoon vanilla extract

¼ cup water

1 cup semi-sweet chocolate chips

Active time:

15 minutes

Yield:

1 loaf, 20 slices

Nutrition:

Calories: 170, Total Fat: 6g, Saturated Fat: 3.5g, Sodium: 95mg, Carbohydrate: 27g, Fiber: 2g, Total Sugars: 15g (Added Sugar: 15g), Protein: 2g

Author:

Recipe courtesy of Kathryn Conrad [3], WGC Culinary Advisor.

Course:

Breads

Dietary choice:

Vegetarian

Rating:

Description:

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

Serving Size:

1 slice