Dark chocolate, banana & rye loaf

banana dark chocolate freezable load rye spelt vegetarian

N/A

Source

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

Method

Heat oven to 180C/160C fan/gas 4. Grease and line a 900g loaf tin.

In a large bowl, combine all the dry ingredients except the chocolate. In a separate bowl, whisk together the oil, eggs, coconut milk and maple syrup, then stir in the bananas. Pour the wet ingredients onto the dry and stir to combine. Add the chocolate, then spoon into the prepared tin.

Bake in the centre of the oven for 50-55 mins until a skewer inserted into the middle of the loaf comes out clean. Leave to cool in the tin, then remove and cut into slices to serve. Will keep in an airtight container for 3-4 days, or freeze for up to 3 months – warm in the oven before serving.