Teff Banana Bread
3 small or 2 large ripe bananas
2/3 cup almond or other milk with 1/2 tablespoon apple cider vinegar
1/4 cup oil (I used MCT)
1/2 cup of honey/molasses combo
1 cup Teff flour
1/2 cup buckwheat flour
3/4 tsp salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon allspice
1 teaspoon cinnamon
Optional add-ins: raisins, chopped dates, nuts, seeds, blueberries, etc.
Preheat oven to 350F. Mash the bananas together with the almond milk mixture until a smooth purée is formed. Beat egg, oil, and honey combo together in a large bowl. Mix all of the dry ingredients together, then add alternately with banana mixture to oil mixture. Carefully fold in any add-Pour into a greased loaf pan or 12 muffin tins. Bake for about 50-60 minutes for bread and 20-25 minutes for muffins, or until a toothpick inserted into the middle comes out clean.