Tony's Chocolonely Chocolate, Banana & Raspberry Loaf

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.

by Faye MacGregor on March 16, 2022


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)


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. 
About Kelly

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.