Optional add in: ¾ cup chocolate 70%, finely chopped or toasted and chopped pecans or walnuts
Powdered coconut milk to sprinkle over the cake
Preheat the oven to 340˚F, and generously butter a 9x5-inch loaf pan + 1 small one.
Whisk (or sift) together the flours, baking powder, baking soda, spices, and salt in a medium bowl.
In a large bowl, whisk together the sweeteners, olive oil, banana purée, and eggs.
Add the dry ingredients to the bowl with the wet ingredients and whisk until just combined (adding the dry ingredients to the wet ingredients helps to prevent little dry pockets in the bottom of the bowl).
Fold in the chopped chocolate or nuts.
Pour the batter into the prepared pans and bake for 75 to 90 minutes, or until a skewer inserted in the center of the cake comes out clean.
Let the cake cool in its pan on a wire rack for 20 minutes.
Run an icing spatula or a thin knife carefully around the edges, and invert the cake from the pan. Re-invert the cake so that it is right-side-up and let cool on the rack for another 20 minutes. Transfer to a serving plate.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.
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