Dark chocolate, banana & rye loaf

Dark chocolate, banana & rye loaf

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (baked loaf)
  • Vegetarian
Nutrition: per serving (10)
NutrientUnit
kcal273
fat13g
saturates6g
carbs31g
sugars12g
fibre4g
protein6g
salt0.3g
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Ingredients

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2016

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    Overall rating

    Rating: 4 out of 5.8 ratings

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