Cream Cheese Teff Banana Bread

This week my neighbour, Mrs Marsh, had a hip replacement. She's in her 80's but she is so fit and forward-thinking. Just like my nan, no wonder they were best friends.

She even has apple cider vinegar in her water every morning and tops her yoghurt with coconut oil. She's done this since she was young when Mr Marsh was in the navy and brought some coconut oil home from his stay-over on the coast of Africa.

They have so many stories and are always so helpful and lovely to me. Anyway I checked in on Mrs Marsh yesterday to make sure she was ok and didn't need anything. Turns out Mr Marsh is doing all the cooking and it's very 'plain and simple' which I felt was code for, 'a little boring'. So I whipped up a big batch of my Pumpkin, Coconut and Peanut Butter Soup which is full of flavour and nutrients to keep them both fighting fit and I also made a loaf of this delicious cream cheese filled teff banana bread for their morning and afternoon tea. 

I hope they (and you!) enjoy this recipe as much as I do! It's simple, delicious and so good for you. 

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Cream Cheese Teff Banana Bread

by Melanie Lionello May-31-2016

A luscious version of a simple recipe

Ingredients

• 1 2/3 cups ivory teff flour
• 4 tbs extra virgin olive oil
• 3 bananas, mashed
• 2 eggs
• 3 tsp baking powder
• 2/3 cup honey
• 1 pinch of salt
• 160g cream cheese
• 1/3 cup plain yoghurt
• 1 tsp cinnamon

Instructions

Preheat oven to 170 degrees CelsiusPlace everything except cream cheese and yoghurt into a bowl and mix with electric beatersPour half the batter into a baking paper lined loaf tinIn another bowl, beat together cream cheese and yoghurt then carefully spoon it evenly on top of the first later of batterPour remaining batter into the tin and shake a little to even it outBake for 55-60 minutes or until a skewer comes out cleanCool completely then enjoy

Details

Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: 12 slices