Dark Chocolate, Banana and Rye Bread

• extra virgin olive oil↗50ml ml

  plus extra for greasing

• rye flour↗150g g
• spelt flour↗100g g
• baking powder↗2 tsp tsp
• cocoa powder↗50g g
• large eggs↗2

  beaten

• coconut milk200ml ml
• maple syrup↗80ml ml
• ripe bananas↗3

  mashed

• dark chocolate↗50g g

  coarsely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with fan/gas 4. Grease and line a 900 g loaf pan.

2. 2

   In a large bowl, combine all dry ingredients except the chocolate. In a separate bowl, whisk the oil, eggs, coconut milk and maple syrup, then add the mashed bananas. Pour the wet ingredients into the dry and mix. Add the chocolate, then transfer the batter into the prepared pan.

3. 3

   Bake in the center of the oven for 50‑55 minutes, until a skewer inserted into the center comes out clean. Let cool in the pan, then remove and slice for serving. Store in an airtight container for 3‑4 days or freeze up to 3 months – reheat in the oven before serving.