Teff banana bread

This is our adaptation of the old classic.

Mix dry ingredients:
1 cup all-purpose flour (see previous post on how to make that)
3/4 cup teff flour
1 1/4 tsp baking powder
1/2 tsp baking soda

Cream together:
2/3 cup sugar (we like the tan sugar crystals from Trader Joes)
1/3 cup shortening (we use Fleischman's low-sodium, which is dairy-free)
Mix in 2 Tbsp soy milk (or you can use cow's milk or rice milk)

Mix in 2 "eggs", which can be real eggs, but we use:
2 Tbsp ground flaxseed mixed with 6 Tbsp water, let this sit for a few minutes before adding to sugar/shortening mixture

Add flour mixture and about 1 1/4 cup mashed very ripe bananas to the dry ingredients, and mix until smooth.

Bake at 350 for about 1 hour in a 8x4 loaf pan, or put into smaller pans and bake for a shorter time.

A few notes on cost...
Trader Joe's sells the ground flaxseed from Bob's Red Mill for less than most other stores. For bananas, I buy the over-ripe bananas in a big bag from the clearance rack of our local produce market, and then I mash them all up and freeze in ziploc bags, 1 1/4 cup per bag. I'm still working on a good low-cost source of teff flour...