Tony's Chocolonely Chocolate, Banana and Raspberry Loaf
Created by the wonderful Kelly Gibney for FairTrade Fortnight, this luscious loaf is moist, delicious and full of Fairtrade goodness. We’ve used the 70% dark chocolate here, but any of the Tony’s Chocolonely flavours would be equally delicious.
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.
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 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 milk (almond or coconut would work)
135g Tony’s Chocolonely 70% dark chocolate, chopped into chunks
1 cup frozen raspberries (do not defrost before use)