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Dairy-Free Dark Chocolate, Banana and Rye Loaf
Rich cocoa and melty pockets of dark chocolate transform ordinary banana bread into something entirely new. You'll love how the earthy rye and spelt flours balance the natural sweetness of ripe bananas and maple syrup. Coconut milk and olive oil step in for butter, keeping the crumb incredibly moist while keeping it dairy-free. It's a deeply satisfying bake that works just as well with your morning coffee as it does for a late-night craving.
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.
- 2In a separate bowl, whisk the olive oil, beaten eggs, coconut milk, and maple syrup until smooth. Fold in the mashed bananas. Pour this wet mixture into the dry ingredients and stir gently until just combined. Don't overmix, or the loaf will become tough.
- 3Fold the roughly chopped dark chocolate into the batter. Transfer the mixture into the prepared loaf tin, spreading it into an even layer.
- 4Bake in the center of the oven for 50 to 55 minutes. Test the loaf by inserting a skewer into the middle; it's ready when the skewer comes out clean.
- 5Let the loaf cool completely in the tin before lifting it out and slicing.
Nutrition
6g
Protein
13g
Fat
31g
Carbs
0.3mg
Sodium
Notes
- Storage: Keep the loaf in an airtight container at room temperature for 3 to 4 days.
- Freezing: Slice the cooled loaf and freeze for up to 3 months. Thaw slices at room temperature or warm them gently in the oven.
- Tip: Use bananas that are heavily speckled or entirely black on the outside for the best natural sweetness and moisture.