Today, in honor of Earth Day, I have a special Recipe Redux post all about reducing food waste.
In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.
Ripe bananas, Love em or hate em? Do you toss them away thinking there’s no life left or do you hold on to them knowing they still have a chance? I may be in the minority when I say this but seeing a ripe banana makes me giddy with excitement as I start brainstorming ways in which to use them. Whether it’s adding them to baked goods, peeling and tossing them in the freezer for smoothies or, gasp, eating them myself. One things for sure, you will never find them tossed away in the trashcan.
I try keeping some type of bread or muffins in the house to eat on for breakfast or snacks throughout the week. I love when I can incorporate a ripe banana in with the recipe because of the sweetness and moisture they add to baked goods. Of course we have some of our favorite recipes that I go back to time and time again but I like adding new recipes into the rotation as well. Since I’ve been wanting to experiment with Teff flour for some time now so I figured now was the perfect opportunity to do so.
I started becoming familiar with Teff flour after hearing about it on a podcast and I was immediately intrigued after learning about the different health benefits it provides. Teff Flour comes from a gluten-free ancient grain that originated in North Africa. The grain has a very mild, nutty flavor, and it packs a serious nutritional punch. It’s a good source of iron and an excellent source of fiber. Another benefit to teff flour is the calcium content that it provides. One cup of cooked teff offers about the same amount of calcium as in a half-cup of cooked spinach.
Despite the chocolate chips this banana bread is a healthy and nutritious breakfast, snack or even dessert. It’s both gluten-free and dairy-free making it a great alternative for those who deal with allergies or sensitivities. My family likes it with a layer of peanut butter spread over top since the bread itself isn’t overly sweet. Next time you find yourself faced with overripe bananas make this quick, easy and delicious bread instead of tossing them into the trash.
- 1¾ cup Teff Flour
- ¼ cup arrowroot flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large overripe bananas (1½ cups)
- ⅓ cup coconut sugar
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
- ¼ cup Almond milk
- 2 eggs
- ¼ cup, + more to sprinkle on top, of chocolate-chips (I used dairy-free)
- Preheat oven to 350 degrees. Grease a large bread pan and set aside
- In a large bowl, whisk together the flours, baking powder, baking soda and salt.
- In a separate bowl combine the sugar, bananas, coconut oil, vanilla extract, almond milk and eggs.Mix well
- Pour the wet ingredients in with the flour mixture and mix together using a large spoon. Fold in the chocolate chips.
- Pour batter into the bread pan. Bake for 40-45 minutes. Allow to cook for 5 minutes before removing from the pan. Continue to cool on a wire rack.