This healthy banana bread is more than just a delicious way to use up overripe bananas. It's a nutritious and filling cake, perfect to fill the void when those mid-morning or afternoon munchies hit. Using teff flour not only makes for a unique nutty flavour and added nutrients, it's also a great gluten-free flour. And with coconut sugar and maple syrup for subtle sweetness, this banana bread is suitable for anyone following a vegan or sugar-free diet as well.

Perfect on it's own, slathered in a sugar-free jam, or if you're feeling extra fancy with coconut whipped cream...

Ingredients

Dry Ingredients
350g Teff Brown Flour
2 tsp baking powder
½ tsp bicarb soda
70g coconut sugar
¼ cup shredded moist coconut flakes
1tsp ground cinnamon
1tsp ground nutmeg
½ tsp ground cloves
½ tsp mixed spice

Wet Ingredients
3 large ripe Bananas whisked until creamy
200ml soy milk
1tsp apple cider vinegar
¼ cup coconut oil melted
65ml maple syrup
1 banana sliced thinly lengthways to garnish

Method

Preheat your oven to 175 degrees on fan bake and line a non-stick loaf tin with grease proof paper.
In a large bowl mix all your dry ingredients thoroughly.
In a separate bowl mix all of your wet ingredients and slowly incorporate into the dry ingredients until you achieve a delicious and smooth batter.
Pour all the batter into a loaf tin, and carefully place your sliced banana on top of batter.
Bake for 60 minutes in the middle of the oven, checking with a skewer to see if the loaf is done, cook for a further 10 minutes if it needs longer, checking with skewer again to ensure loaf is not overcooked,
Cool on a wire rack for 20-30 minutes and serve fresh with coffee, or toast it up and add any of your favorite toppings!

Article by Teff Tribe

Bondi-based Teff Tribe offers teff seed and flour as well as a line of teff porridges, pastas and baking mixes that make it easy to incorporate this often overlooked supergrain into even the busiest lifestyle.