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Dark chocolate, banana & rye loaf

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

  • Prep: 15 mins
    Cook: 55 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 273
  • Carbohydrates 31
  • Saturated Fat 6
  • Sugar 12
  • Protein 6
  • Fat 13
  • Fibre 4
  • Salt 0.3

Nutrition per serving

  • Calories 273
  • Carbohydrates 31
  • Saturated Fat 6
  • Sugar 12
  • Protein 6
  • Fat 13
  • Fibre 4
  • Salt 0.3

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

  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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