Tony's Chocolonely Chocolate, Banana & Raspberry Loaf

By Faye MacGregor

Tony's Chocolonely Chocolate, Banana & Raspberry Loaf

Ingredients


2 cups white spelt flour (you can also use regular flour here)


1 tsp baking powder


½ tsp baking soda


½ tsp cinnamon


3/4 cup caster sugar


2 eggs


2 very ripe All Good FairTrade bananas, mashed well


1 tsp apple cider vinegar


1 tsp vanilla essence


½ cup melted butter or coconut oil


½ cup All Good oat milk


135g Tony’s Chocolonely 70% dark chocolate, chopped into chunks


1 cup frozen raspberries (do not defrost before use)

Method


Preheat the oven to 175°C.

Sift the flour, baking powder, baking soda and cinnamon into a large bowl. Stir through the sugar.

In a separate bowl, whisk together the eggs, mashed banana, vinegar, vanilla, melted butter and milk. Stir through the chopped chocolate.

Make a well in the dry ingredients and pour in the wet ingredients. Use a wooden spoon or spatula to bring the mix together. Do not over mix it.

Pour into a greased or lined 23x12cm loaf pan and smooth out the top.

Gently press the raspberries into the top of the batter.

Bake for 50-60 minutes, until a skewer comes out clean when inserted.

Leave to cool in the tin for 30 minutes before transferring to a rack.

Once cool, store in an airtight container for 4 days. 

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