Rye Banana Bread with Chocolate Drizzle
Prep time
Cook time
Total time
Recipe type: Dessert, Healthy Snack
Serves: 1 loaf
  • For the banana bread:
  • 250g rye flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • half tsp salt
  • 60ml runny honey (or you could use maple syrup or agarve)
  • 2 large free range eggs
  • 4 very ripe bananas, mashed
  • 2 tbsp greek yoghurt
  • 50g peanut butter (about three tbsps)
  • 1 tsp vanilla bean paste
  • 75g walnuts, toasted and chopped
  • For the topping:
  • 4 squares white chocolate
  • 4 squares plain chocolated
  • handful toasted walnuts
  1. For the banana bread:
  2. Preheat your oven to 180C and line a 1lb loaf tin with parchment paper. In a large bowl, combine the flours, baking powder, cinnamon and salt and give everything a whisk (literally with a whisk - it has the same effect as sifting the dry ingredients).
  3. Then, in another bowl or large jug, beat the eggs, with the honey, yoghurt, vanilla paste and mashed bananas. Combine the wet and dry ingredients, mixing until just combined, and stir through the walnuts. Scrape mixture into the loaf tin, and bake for 45 - 55 minutes, or until the top is brown and a toothpick inserted into the centre of the loaf comes out dry(ish!).
  4. Let the cake cool to room temperature, then melt the white chocolate - I use a small bowl or ramekin and melt it in the microwave on 20 second intervals - white chocolate can burn quickly, so keep a close eye on it. Once it's melted, use a spatula to scrape it all out and drizzle on top of the loaf, then repeat the same process with the plain chocolate (I use the same ramekin). Sprinkle the top with more walnuts and let the topping set, then enjoy!
Recipe by Kerry Cooks at https://kerrycooks.com/rye-banana-bread-chocolate-drizzle/