Dark Chocolate and Banana Rye Bread - Recipe

Dark Chocolate and Banana Rye Bread
  • 3 ripe bananas, mashed
  • 80ml Coconut oil
  • 80g Black Treacle
  • 80g Light Brown Muscovado Sugar
  • 2 eggs, lightly beaten
  • ½ teaspoon vanilla extract
  • 185g Rye Flour
  • 40g Cocoa
  • ¼ teaspoon Salt
  • 1 teaspoon Baking Powder
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • 60g Lindt Dark Chocolate pieces, kept in their squares

  1. Pre-heat the oven to 170°C and lightly grease and line a 9 inch loaf tin.
  2. In a large mixing bowl beat together the bananas, coconut oil, treacle, sugar, eggs and vanilla extract.
  3. In another mix sift together the rye flour, cocoa, salt, baking powder, cinnamon and nutmeg.
  4. Add the dry ingredients into the wet ingredients and mix until only just combine. Fold in the pieces of dark chocolate.
  5. Pour the cake batter into the loaf tin then bake in the oven for about 50 minutes.
  6. Remove from the oven and leave to cool for a few minutes before removing from the tin to finish cooling on a rack.