Gluten-Free Teff Banana Bread: Delicious Sweet Treat Recipe

Are you tired of the same old gluten-filled banana bread recipes? Do you have a gluten intolerance or dietary restrictions that make it hard to fully enjoy baked goods? Well, do I have the recipe for you! This vegan and gluten-free teff banana bread is the perfect way to indulge in your sweet cravings without worrying about any bloating or discomfort.

Teff flour is a super nutritious, whole grain flour that is high in fiber, iron, and protein. It’s also gluten-free, making it a great option for people with celiac disease or gluten sensitivities. The sorghum flour and tapioca flour used in this recipe are both gluten-free flours as well, creating a blend of flours that is gentle on digestion.

This recipe not only satisfies that sweet tooth craving, but it also provides important nutrients that will leave you feeling energized instead of sluggish after indulging. So why settle for boring and unhealthy desserts when you can have this delicious and nutritious vegan teff banana bread? Follow along and find out just how easy it is to make!

Why You’ll Love This Recipe

Gluten-Free Teff Banana Bread (Vegan + Soy-Free)
Gluten-Free Teff Banana Bread (Vegan + Soy-Free)

Are you always on the lookout for a tasty, nutritious, and easy-to-make breakfast option? Look no further than this gluten-free teff banana bread recipe! Not only is it vegan and soy-free, but it’s made with whole grain flours that will satisfy your hunger and nourish your body.

One of the best things about this banana bread is its versatility. You can pair it with fresh fruit for a light breakfast or drizzle it with almond butter for a more filling meal. Plus, the recipe is so simple that you can easily make it over the weekend and enjoy it throughout the week.

But what really sets this recipe apart is its use of teff flour, a nutrient-rich ancient grain that adds a unique flavor and texture to the bread. Teff flour is also naturally gluten-free, making it a great option for people with celiac disease, gluten sensitivity, or anyone who wants to reduce their gluten intake.

And let’s not forget about the bananas – they are the star ingredient in this recipe! By using ripe, squishy bananas, you’ll add natural sweetness to the bread without having to use a lot of added sugar. The result is a deliciously moist and flavorful bread that will leave you feeling satisfied and energized.

Overall, this gluten-free teff banana bread recipe is not only delicious but healthy as well. It’s perfect for anyone who wants to start their day off on the right foot without sacrificing taste. Give it a try – I promise you won’t regret it!

Ingredient List

 A slice of heaven on a plate: fluffy, moist, and oh so delicious!
A slice of heaven on a plate: fluffy, moist, and oh so delicious!

Here are all the gluten-free and vegan-friendly ingredients you’ll need for this recipe:

  • 1/4 cup of coconut oil
  • 2 cups of teff flour
  • 1/2 cup of sorghum flour
  • 1/4 cup of tapioca flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of xanthan gum
  • 1/2 teaspoon of sea salt
  • 1 and 1/2 cups of mashed ripe bananas (about 3 large)
  • 1/4 cup of dark brown sugar
  • 1 tablespoon of vanilla extract
  • 1 and 1/2 cups of almond milk (or any other plant-based milk)
  • Optional: vegan chocolate chips, chopped nuts (such as walnuts or pecans), or dried fruit.

The Recipe How-To

 The aroma of freshly baked banana bread wafts through the air
The aroma of freshly baked banana bread wafts through the air

Now, let’s get down to business and make some delicious gluten-free teff banana bread!


  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ¼ cup melted coconut oil
  • ¼ cup coconut sugar or dark brown sugar
  • 1 tbsp vanilla extract
  • 1 1/2 cups gluten-free flour blend (I like mixing teff flour, sorghum flour, and tapioca flour)
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp xanthan gum (to help bind the gluten-free flours together)
  • ½ tsp sea salt

Step One: Preheat the Oven

Preheat your oven to 350°F.

Step Two: Mix the Wet Ingredients

In a large mixing bowl, whisk together the mashed ripe bananas, melted coconut oil, coconut sugar/dark brown sugar, and vanilla extract. Mix until everything is combined thoroughly.

Step Three: Add the Dry Ingredients

Next, add the gluten-free flour blend (teff flour, sorghum flour, tapioca flour), baking soda, baking powder, xanthan gum, and sea salt. Mix until you have a smooth batter.

Step Four: Fold in Chocolate Chips or Nuts (Optional)

If you’re feeling adventurous and want to add some extra fun to your banana bread recipe, feel free to fold in some vegan chocolate chips, almond flakes or chopped nuts of your preference.

Step Five: Pour into Loaf Pan and Bake

Pour the mixture into a greased or lined loaf pan. Make sure to level it out using a spatula. Place the pan in your preheated oven and bake for around 50 minutes.

Check if it’s done by inserting a toothpick or cake tester into the center of the loaf. If it comes out clean, your gluten-free teff banana bread is ready!

Step Six: Cool and Enjoy

Allow your bread to cool in the pan for about ten minutes before transferring it onto a wire rack to cool completely to room temperature. Serve alone or with a dollop of coconut yogurt on top for an extra special treat.

Trust me; this vegan gluten-free banana bread recipe always gets rave reviews from my friends and family!

Substitutions and Variations

 A gluten-free and vegan creation that doesn't compromise on taste
A gluten-free and vegan creation that doesn’t compromise on taste

Hey there, let’s talk about some substitutions and variations for this gluten-free teff banana bread recipe. I know that sometimes you might not have all the ingredients on hand or might want to switch things up a bit, so I’m here to give you some ideas.

First off, if you don’t have teff flour, you can substitute it with brown rice flour or almond flour. However, keep in mind that the taste and texture of the bread will be slightly different, but still delicious.

If you’re not a fan of bananas, you can swap them out for mashed sweet potatoes or pumpkin puree. It will give the bread a different flavor profile and make it perfect for fall-inspired treats.

Another idea is to add some chocolate chips into the batter. Who doesn’t love a little bit of chocolate in their banana bread? Feel free to go crazy by mixing in some vegan chocolate or even peanut butter chips.

For those who are looking for an oil-free option, swap coconut oil with unsweetened applesauce. The texture will be slightly more dense but still delicious. You can also use coconut sugar instead of brown sugar for a lower glycemic index option.

Lastly, if you want to make muffins instead of a loaf, simply pour the batter into muffin tins and bake for around 20-25 minutes at 350°F. Perfect for a quick breakfast on-the-go or as part of your meal prep for the week.

Remember, these substitutions and variations are just suggestions! Feel free to get creative and make this recipe your own by using what fits your dietary preferences or taste buds best.

Serving and Pairing

 Freshly mashed bananas make this bread irresistibly sweet
Freshly mashed bananas make this bread irresistibly sweet

Alright, let’s talk about serving and pairing this gluten-free Teff Banana Bread recipe. After all, what good is a delicious baked good without the perfect beverage to accompany it?

First things first – this banana bread is amazing when served warm. I recommend cutting it into thick slices, placing them in a toaster oven to warm them up, and then adding a bit of butter (or coconut oil) on top. This will enhance the flavors and create an irresistible aroma that will fill your kitchen in no time.

As for pairing, any cup of tea or coffee will do, but I suggest trying a fruitier tea like peach or apricot, which have complementary flavor profiles. If you’re feeling adventurous, get your hands on a turmeric latte or a matcha tea; these drinks are known to be rich in antioxidants and superfood nutrients.

If you want to turn this banana bread into a complete meal or snack, there are some great pairing options. For breakfast or brunch, I recommend serving it alongside some fresh fruit and nut butter or even some vegan yogurt with granola. For an afternoon snack, try layering sliced bananas and almond butter on top of your Teff Banana Bread toast – you can thank me later!

Lastly, if you’re feeling extra indulgent, sprinkle some vegan chocolate chips on top of your freshly toasted bread slice or add some chopped nuts like walnuts! This banana bread is incredibly versatile and can be paired with so many different ingredients that it doesn’t have to stay the same every time you prepare it.

So go ahead, get creative with your pairings and enjoy exploring the different ways to savor this sweet treat – this gluten-free Teff Banana Bread is the perfect canvas for culinary artistry!

Make-Ahead, Storing and Reheating

 The unique nuttiness of teff flour adds a distinct flavor to the bread
The unique nuttiness of teff flour adds a distinct flavor to the bread

Hey, foodies! Now that you’ve made a delicious batch of gluten-free teff banana bread, the next question is, how do you store and reheat it? Well, let me guide you through the proper steps to keep your tasty treat fresh for days!

First of all, if you’re planning to make the bread ahead of time, it’s important that you let it cool down completely before storing. One quick tip is to slice the bread and then store in an airtight container or freezer-safe plastic bag. This will help to preserve its freshness.

When it comes to storing the bread, I would recommend keeping it in the fridge for 3-4 days. You can also freeze it for up to 2 months! Just make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe container.

Now onto reheating. The easiest way to reheat the bread is to simply pop it in a toaster on a low setting until warm. If you don’t have a toaster, then use the microwave. Start by placing one slice of bread on a microwave-safe plate and heat for 20-30 seconds. Repeat this process until desired warmth is achieved.

One thing I want to mention is that if you’re using chocolate chips in your recipe, they may melt slightly when reheated. But don’t worry – this will only add more gooey deliciousness!

So go ahead, enjoy your gluten-free teff banana bread anytime of day – whether it’s fresh out of the oven or nicely reheated!

Tips for Perfect Results

 The crumbly top adds a delightful crunch to every bite
The crumbly top adds a delightful crunch to every bite

Okay, folks, listen up. I’m about to share with you some of my best tips for making the most perfect and delicious gluten-free teff banana bread you’ve ever tasted. Trust me when I say that these tips will make all the difference in the outcome of your recipe. So, let’s get started.

First tip: use ripe and squishy bananas. Don’t be tempted to use green or even slightly underripe bananas because they just won’t work. The sweeter and mushier the bananas, the better the flavor and texture of your banana bread will be. Trust me, it may look a little bit gross when they get too ripe, but that’s when they are at their perfect level of sweetness for this recipe.

Next up: consider using coconut sugar instead of dark brown sugar. Coconut sugar has a natural caramelized flavor that really complements the banana bread’s taste. Plus, it’s lower on the glycemic index scale than regular sugar or brown sugar, which makes it a healthier option.

When measuring your flour, make sure to spoon it into the measuring cup instead of packing it down. It may sound like a small detail, but it can make a big difference in how much flour you’re actually using and can affect the texture of your finished product.

If you don’t have any teff flour on hand, don’t fret! You can substitute it with any other gluten-free flour like brown rice flour or oat flour. Just make sure to stick to using whole grain flours like sorghum flour to keep it nutritious rather than refined ones.

Lastly, try adding vegan chocolate chips for an extra special touch to your gluten-free teff banana bread. The combination of chocolate and banana is unbeatable – trust me, you won’t regret it! Just make sure to get dairy-free chocolate chips if you’re vegan or have dietary restrictions on soy.

So there you have it – my top tips for making perfect gluten-free teff banana bread. Remember to follow the recipe closely and don’t be afraid to experiment with different variations as you become more familiar with baking breads. Get in the kitchen and start baking up some delicious treats!


Now that we have gone through the ingredient list and recipe steps for this delicious gluten-free teff banana bread, you may still have some questions. Not to worry, I’ve compiled a list of frequently asked questions and answers for you to refer to. Let’s address any lingering uncertainties about this mouth-watering vegan and soy-free bread recipe.

What does teff flour do in baking?

Teff flour is a versatile ingredient that can be used to replace up to 25% of regular flour in any recipe. Not only does it provide a delicious taste, but it also brings a lighter and tender texture. This gluten-free flour is milled with the whole-grain, producing a fine flour that gives a dense texture when used in larger quantities.

Is teff good for bread?

Teff is a highly nutritious grain that contains the ideal combination of amino acids and is also rich in protein, calcium, and iron. It is often ground into flour and used to prepare injera, a sourdough flatbread popular in certain regions that perfectly complements the bold flavors of local spices.

Does banana bread contain soy?

Making banana bread is a fantastic dessert option for those who avoid soy since the recipe calls for straightforward ingredients and easy-to-follow instructions. By sticking to the basics, you can reduce the risk of accidentally including soy in your recipe.

Is teff flour gluten-free?

Teff is free from gluten and hails from east-central Africa. It has small, edible seeds and comes in various shades from white to red-brown. Teff is an ancient grain, having been cultivated over 6,000 years ago. It is sometimes known as Williams lovegrass, Wilman lovegrass or annual bunch grass.

Bottom Line


In conclusion, this gluten-free teff banana bread recipe is an excellent choice for anyone seeking a delicious, healthy, vegan and soy-free banana bread recipe. The combination of teff, sorghum and tapioca flours creates a moist, flavorful bread that is full of whole grains and nutrients.

I urge you to give this recipe a try, whether you’re looking for a tasty and nutritious treat to enjoy for breakfast or as an afternoon snack. Once you try it, I’m confident that you’ll love it as much as I do!

So don’t hesitate – gather your ingredients and get baking today! And if you do make this recipe, be sure to let me know how it turned out for you in the comments below. Happy baking!

Gluten-Free Teff Banana Bread (Vegan + Soy-Free)

Gluten-Free Teff Banana Bread (Vegan + Soy-Free) Recipe

This vegan gluten-free banana bread recipe is made with super nutritious teff flour and sorghum flour. If you don't have those flours on hand you can replace them with brown rice flour, though the bread won't be as flavorful. This recipe comes from which is a modified version of the Banana Walnut Muffin from The Whole Life Nutrition Cookbook.
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Prep Time 20 mins
Cook Time 30 mins
Servings 4 mini loaves
Calories 255.1 kcal


  • 1 1/2 cups sorghum flour
  • 1 cup dark brown teff flour
  • 1/2 cup tapioca flour
  • 1/2 cup maple sugar or 1/2 cup organic unbleached cane sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 cups mashed ripe bananas, about 4 large
  • 1 cup vanilla hemp milk, almond milk or 1 cup rice milk
  • 1/4 cup melted virgin coconut oil or 1/4 cup grapeseed oil
  • 2 teaspoons vanilla
  • 1/2 cup mini chocolate chip, Enjoy Life brand (optional)


  • Preheat oven to 375 degrees F. Lightly oil 4 mini-loaf pans or 1 muffin tin.
  • In a large bowl combine the flours, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and sea salt. Mix well.
  • Place the bananas into a 4-cup glass measuring cup and mash with a fork; it should equal approximately 2 cups. Mash more if needed to get at least 2 cups. Add the milk to the mashed bananas and whisk it together with the oil and vanilla. Pour the wet ingredients into the dry and gently mix together being careful not to over mix. Gently fold in the chocolate chips.
  • Spoon batter into oiled pans, gently rounding the tops with the back of a spoon into a loaf shape. Bake at 375 degrees F for about 30 to 35 minutes (20 to 25 mins for muffins). Loosen sides with a knife and gently take out of pans and place onto a wire rack to cool.

Add Your Own Notes


Serving: 719gCalories: 255.1kcalCarbohydrates: 34.3gProtein: 0.8gFat: 13.9gSaturated Fat: 11.9gSodium: 789.8mgFiber: 1.9gSugar: 24.7g
Keyword < 60 Mins, Beginner Cook, Breads, Breakfast, Brunch, Easy, Egg-free, Free Of..., Grains, Lactose-free, Quick Breads, Sweet
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