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.)

Serves 8.