This is a twist on the classic banana loaf cake, using the deliciously malty flavour of teff flour instead of the traditional wheat flour. I use our brown teff flour for this recipe, which has a lovely cocoa tint to the colour.
For the chocolate fiends out there, you can also adapt the recipe to include 80g of good quality chocolate, chopped into chunks. You can add this to the recipe at the same time you add the banana.
This cake will keep for a couple of days if wrapped tightly in cling film and stored in an airtight container, but is best eaten on the day of making. I particularly like it when it’s still slightly warm from the oven…
A note if you are cooking for a coeliac – it may sound obvious, but make sure that all your ingredients are certified gluten-free where applicable. (For example, not all baking powder is suitable for coeliacs.)
Preheat your oven to 170°C (conventional). Prepare a 1kg loaf tin by lining it with baking parchment. Whisk the butter and the sugar together in a large bowl using an electric hand whisk until fluffy. Gradually add the eggs, beating all the time.
Mash three of your bananas and combine with the butter and sugar mix. Lastly, fold in the flour, salt and baking powder, and combine thoroughly.
Spoon the mixture into your loaf tin, and use a spatula to flatten the surface. Garnish with two slices of banana, and bake for 50-60 minutes. When it is cooked, a metal skewer should come out clean.
Leave it to cool for 10 minutes in the tin, before transferring to a wire rack to finish cooling.