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Tony's Chocolonely Chocolate, Banana & Raspberry Loaf - Cook & Nelson

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. We’ve used the 70% dark chocolate here, but any of the Tony’s Chocolonely flavours would be equally

PREP TIME: 20 minutes
COOK TIME: 60  minutes
SERVES: 1 Loaf (23X12cm) 


  • 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)


  1. Preheat the oven to 175°C.
  2. Sift the flour, baking powder, baking soda and cinnamon into a large bowl. Stir through the sugar.
  3. In a separate bowl, whisk together the eggs, mashed banana, vinegar, vanilla, melted butter and milk. Stir through the chopped chocolate.
  4. 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.
  5. Pour into a greased or lined 23x12cm loaf pan and smooth out the top.
  6. Gently press the raspberries into the top of the batter.
  7. Bake for 50-60 minutes, until a skewer comes out clean when inserted.
  8. Leave to cool in the tin for 30 minutes before transferring to a rack.
  9. Once cool, store in an airtight container for 4 days.



My bread took longer to cook, about 70 minutes. The center was undercooked so I had to keep checking. Not sure why? Otherwise it was tasty


Excellent instructions and recipe. Might add a pinch of salt next time. Thank you for sharing.

Yenegh Badimayalew

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