Dark Chocolate Banana & Rye Loaf

Prep: 15 mins
Difficulty: Easy
Cook: 55 mins
Serves: 8-10


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


  • 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.


Recipe from Good Food magazine, August 2016
Image from: www.bbcgoodfood.com/recipes/dark-chocolate-banana-rye-loaf

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