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

Nutrition per serving

kcal 273
fat 13g
saturates 6g
carbs 31g
sugars 12g
fibre 4g
protein 6g
salt 0.3g

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

Heat oven to 180C/160C fan/gas 4. Grease and line a 900g loaf tin.
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.
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.