Dark chocolate, banana & rye loaf

Dark chocolate, banana & rye loaf

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(4 ratings)

Prep: 15 mins Cook: 55 mins

Easy

Serves 8 - 10

We've adapted swimmer Jazmin Carlin's favourite muffin recipe into a loaf that's free from unrefined sugars, flours and dairy. A great snack for on the go

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (10)

  • kcal273
  • fat13g
  • saturates6g
  • carbs31g
  • sugars12g
  • fibre4g
  • protein6g
  • salt0.3g
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Ingredients

  • 50ml extra virgin olive oil, plus extra for greasing
  • 150g rye flour
  • 100g spelt flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g cocoa powder
  • 2 large eggs, beaten
  • 200ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 80ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 3 ripe bananas, mashed
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 50g dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

Method

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

  2. 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.

  3. 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.

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