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
delicious.

INGREDIENTS

• 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)

METHOD

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.