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Dark Chocolate, Banana and Rye Loaf
This dark chocolate, banana and rye loaf is a rich, satisfying baked treat. It uses wholesome rye and spelt flours instead of standard white flour, naturally sweetened with maple syrup and ripe bananas. Coconut milk and olive oil keep the crumb incredibly moist without relying on dairy. The deep cocoa flavor and chunks of dark chocolate make it a perfect afternoon snack or a quick breakfast on the go.
Ingredients
- 50ml extra virgin olive oil, plus extra for greasing
- 150g rye flour
- 100g spelt flour
- 2 tsp baking powder
- 50g cocoa powder
- 2 large eggs, beaten
- 200ml coconut milk
- 80ml maple syrup
- 3 ripe bananas, mashed
- 50g dark chocolate, roughly chopped
Instructions
- 1Preheat the oven to 180C (160C fan or gas mark 4). Lightly grease a 900g loaf tin and line it with baking parchment. Whisk the rye flour, spelt flour, baking powder, and cocoa powder together in a large mixing bowl.
- 2Grab a separate bowl and whisk the olive oil, beaten eggs, coconut milk, and maple syrup until smooth. Fold the mashed bananas into the wet mixture. Pour this wet mixture into the bowl with the dry ingredients and stir gently until just combined.
- 3Fold the roughly chopped dark chocolate into the batter. Transfer the mixture into your prepared loaf tin, spreading it out into an even layer.
- 4Place the tin in the center of the oven and bake for 50 to 55 minutes. Test the loaf by inserting a skewer into the middle; it is ready when the skewer comes out clean.
- 5Allow the loaf to cool completely in the tin before lifting it out. Slice the cooled loaf to serve.
Nutrition
6g
Protein
13g
Fat
31g
Carbs
0.3mg
Sodium