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Banana, fig & courgette loaf

1hr 20mins

This is one of my favourite ‘accidental’ creations, throwing in a bit of this and that turned into something pretty magical.

It’s loaded with fibre too, my favourite nutrient, with over 5g per slice!

Teff grain is a traditional staple in Ethiopia. This tiny gluten-free grain packs quite a nutritional punch, offering 10 grams of protein and 7 grams of fibre per cooked cup. It also offers a slightly sweet taste with undertones of cocoa and hazelnut.

Banana fig and courgette loaf cut into slices with a knife beside it

8 Plant Points

Ingredients

Base

100g teff grain (not flour)
120g wholewheat spelt flour
2tsp baking powder
2tsp cinnamon
A pinch of salt
40ml extra virgin olive oil
3 large eggs
2tsp vanilla extract
3 extra-ripe bananas, mashed (300g peeled)
70g dried figs, diced
1/2 small courgette/zucchini, grated (80g)
1 large carrot, grated (100g)
50g walnuts, roughly chopped

Toppers

1 banana (100g peeled)
10g coconut flakes (optional)

Method

Preheat the oven to 170C
In a large mixing bowl, combine all the dry ingredients (teff, spelt, baking powder, cinnamon and salt).
In a separate bowl, whisk together the wet ingredients (olive oil, eggs and vanilla extract) with an electric beater. Then add the banana, figs, courgette, carrot and walnuts. Fold in the dry mixture.
Line a loaf tin (approx. 23x13cm) with baking paper, then pour in the loaf mixture. Top with banana halves any way you fancy and coconut flakes, if using.
Pop in the oven for 70 mins, until cooked through. Cover with foil after 30 mins of cooking to prevent burning the coconut.
When cooked, allow to cool for 5 mins in the tin, before lifting out with the baking paper on to a wire rack to cool completely.
Then slice and enjoy! And remember to share..

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