This banana bread recipe allows you to bake a moist, banana bread that uses protein packed teff and quinoa flour.
You will need:
26cm x 11cm loaf tin
1. Preheat oven to 160°C. Beat the butter, sugar and vanilla until light and fluffy, about 5 minutes. Add the eggs, one by one, beating well after each addition. Mix in the mashed banana.
2. Sift the dry ingredients and add to the bowl along with the golden syrup and milk. Beat well to combine; about 2 minutes.
3. Spoon the mixture into the greased and lined loaf tin. Bake for 65-70 minutes, or until a skewer inserted into the cake comes out cleanly. Cover with foil if it browns too quickly. Cool in the tin for 10-15 minutes before inverting onto a wire cake rack to cool completely.