A loaf that hardly needs an intro - it’s contrasting deliciousness speaks for itself. We’ve taken a classic banana bread recipe and transformed it into a slice of delicious top deck: a bop deck loaf. Be sure you’ve people to share this one with close by, as you’ll be dangerously tempted to keep it all for yourself otherwise.
Bop Deck Loaf
1/2 cup melted coconut oil or olive oil (not extra virgin)
1/2 cup coconut sugar
4 bananas, mashed
2 teaspoons vanilla extract
1/2 teaspoon bicarbonate soda
2 teaspoons baking powder
2 cups spelt flour
1/4 cup milk of choice
1/4 cup raw cacao powder
Preheat oven to 170C and line a loaf tin with baking paper.
In a large bowl whisk together oil, eggs, coconut sugar, bananas, bi-carb soda and baking powder until well combined. Fold through half the flour and half the milk, then repeat. Mix until smooth.
Pour half the mix into another bowl and mix the raw cacao powder to one of the bowls to make the chocolate layer.
Pour the (dark) chocolate layer into loaf tin and spread evenly, then top with the (white) banana layer and cook in the middle, to top, of oven for 40-50 minutes or until a skewer inserted into the middle of the cake comes out clean.
Cool in tin for 20 minutes, then transfer to wire rack to cool completely before slicing to eat.
Can be frozen up to three weeks.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.