Teff again

I had leftover teff flour from my failed injera experiment a couple of weeks ago. Since it's such a healthy little grain (and expensive) I didn't want to let it go to waste, so I tried it in a couple of baked goods that I've made before with wheat flour. It turned out ok in pizza dough, but more successful was this banana bread from The Joy of Cooking which originally calls for part whole wheat and part white flour.

It has a crumbly texture and an earthier flavor than your standard banana nut loaf. I like it!