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.
Prep:
20 minutes
Cook:
60 minutes
Serves:
1 23x12cm 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 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)

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