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Chocolate, Olive Oil & Banana Bread

1 loaf

230g buckwheat flour

200g dark chocolate, roughly chopped

1.5 tsp cinnamon

1 tsp baking powder

1/4 teaspoon bicarbonate of soda

pinch of salt

5 ripe mashed ripe bananas 

2 large eggs, lightly beaten

110g light olive oil

1 tsp vanilla extract

1. Preheat your oven to 180C/Fan. Line a 2lb loaf pan with baking parchment. 

2. In a large mixing bowl whisk together your flour, chopped chocolate, mixed spice/cinnamon, baking powder, bicarbonate of soda and salt.

3. In a separate medium sized bowl combine your mashed bananas, eggs, fino olive oil and vanilla extract.

4. Pour wet ingredients into dry and fold just until combined. Pour the mixture into the prepared tin and bake for 50-60 minutes. If your cake begins to over brown just place a small piece of foil on the top to keep it from over browning.

5. To check when ready insert a toothpick. It should come out with just a few dry crumbs and some melted chocolate. (It can be tricky guessing whether you’ve hit chocolate or wet mix but good gauge is how the cake feels when you pierce it. If its spongey it’s ready. It it feels slow and sticky it needs a little longer.)

6. Allow the cake to cool until cool enough to handle then slice up and enjoy slightly warm or allow to cool completely.

Allergens: Eggs. 

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