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