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Created by the wonderful Kelly Gibney for FairTrade Fortnight, this luscious loaf is moist, delicious and full of Fairtrade goodness, including our All Good Bananas. We’ve used the 70% dark chocolate here but any of the Tony’s Chocolonely flavours would be equally delicious.
Recipe & photography by Kelly Gibney.
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.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.