Chocolate, Date & Banana Bread

1/2 cup coconut oil

1/2 cup Fair Trade organic cane sugar

1 teaspoon vanilla extract

2x eggs

1-3/4 cups plain flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

3x medium-sized All-Good Fair Trade ripe bananas, mashed

1/3 cup golden syrup

1 cup Trade Aid Medjool dates, finely chopped

80g Fair Trade Whittaker's Dark Ghana chocolate, roughly chopped


Preheat oven to 160 degrees C (325 degrees F).

Lightly grease a 23cm x 13cm (9" x 5") loaf tin, and line with baking paper.

In a medium sized bowl mix together coconut oil and sugar, then add the eggs one at a time, beating well after each addition.  Stir in the vanilla.

Sift together the flour, baking powder, baking soda and cinnamon.  Add to the wet ingredients, and mix until just barely combined.

Add the mashed bananas, golden syrup, dates and chocolate, and once again mix until just combined - take care not to over mix.

Spoon mixture into the prepared tin, and bake for 60-65 minutes or until a skewer inserted into the centre of the loaf comes out clean.

Cool in the tin for 20 minutes before turning out onto a wire rack.  Allow to cool completely before slicing.


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