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I had some sad-looking bananas that had to be used or tossed, so I went looking for a banana bread recipe. I found this one and modified it thusly (it's delicious!):
1 cup gluten-free flour
1 cup teff flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup Demerara sugar
1/4 cup butter, softened
2 large eggs
3 mashed ripe bananas
1/3 cup plain yoghourt
1 teaspoon vanilla extract
Olive oil to grease pan
Preparation
Heat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, salt, and sugar, stirring with a whisk.
Mash up the butter and add the eggs, beating well. Blend in banana, yogurt, and vanilla. Add flour mixture; stir just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch greased loaf pan. Bake at 350° for 1 hour or until a wooden pick inserted in centre comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
1 cup gluten-free flour
1 cup teff flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup Demerara sugar
1/4 cup butter, softened
2 large eggs
3 mashed ripe bananas
1/3 cup plain yoghourt
1 teaspoon vanilla extract
Olive oil to grease pan
Preparation
Heat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, salt, and sugar, stirring with a whisk.
Mash up the butter and add the eggs, beating well. Blend in banana, yogurt, and vanilla. Add flour mixture; stir just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch greased loaf pan. Bake at 350° for 1 hour or until a wooden pick inserted in centre comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
