• 1 cup + 2 tbsp teff flour
• 1 cup light buckwheat
• ¼ cup tapioca flour
• ¼ cup sweet brown rice flour
• 1⅔ cups sugar or rapadura
• 1½ tsp (corn-free) baking powder
• 1¼ tsp baking soda
• 1 tsp salt
• 4 oz (1 stick) butter (substitute 4 oz jungle shortening)
• ¼ cup safflower oil
• 2½ cups mashed bananas (about 4 large or 6 medium bananas)
• ½ cup + ⅓ cup buttermilk (or ½ cup milk + ⅓ cup water + 1 tbsp vinegar)
• 2 eggs (or 2 tsp ground flax + ¼ cup water)
• 1 tbsp vanilla
• 1 cup chocolate chips or chopped pecans or a combination of the two
• 1 oz brown rum (optional)
• non-stick cooking spray

Special Equipment

• parchment paper

1. Preheat oven to 350º (325º in convection oven)
2. Prepare baking pan by either lining with parchment paper or dusting with butter and 'flour' (teff) though parchment is the tastier option
3. Combine all dry ingredients in the bowl of a mixer (or, if no mixer, in a bowl). Add butter and mix until butter/dry combination has consistency of cornmeal.  Add wet ingredients all at once and mix for about 2 minutes. Fold in nuts/chocolate or combination
4. Pour into loaf pan. Bake in center rack for about 1 hour, or until a toothpick inserted in the loaf comes out clean
5. Allow to cool. Slice and eat or freeze right away. Will remain tender for at least 5 days, if kept in an airtight container