Dry Ingredients
- 350g Brown Teff 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
- 1tbsp golden syrup
- 50ml maple syrup
- 1 banana sliced thinly lengthways to garnish
Method
- Preheat your oven to 175deg 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 favourite toppings!
Recipe inspiration courtesy of Outback Harvest.