This is our go-to banana chocolate loaf recipe. The rich chocolate and banana sponge is studded with chocolate chips for utter deliciousness. It can be stored in an airtight container for up to 4 days.
175g teff flour
1.5 tsp gluten-free baking powder
4 large eggs
160 coconut sugar
4 tbsp cocoa powder
100g dark chocolate chips
100ml vegetable oil
250g ripe bananas, peeled
80ml milk or plant alternative
Preheat oven to 170 ˚C /160 ˚C (on fan) / Gas: 3. Line a 2lb tin with baking paper (allow it to come slightly above the tin).
Mix the flour, sugar, baking powder, cocoa and chocolate chips.
Separate the eggs. Mash the bananas and stir in egg yolks, oil and milk. Beat egg whites until stiff.
Mix the wet banana mixture with the dry ingredients, then gently fold in the egg whites.
Pour into the tin, bake for 1 hr. or until a skewer inserted comes out clean. Serve with coconut yogurt or vanilla ice-cream.