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TOP DECK LOAF

A loaf that needs no intro because its contrasting deliciousness speaks for itself. We’ve taken a classic banana bread and transformed it into a slice of scrumptious Top Deck style loaf. Be sure you’ve people next to you to share upon baking, as you’ll be dangerously tempted to keep it all for yourself otherwise!

TOP DECK LOAF 

NUT FREE + LUNCH BOX FRIENDLY

Serves 8-10

1/2 cup melted coconut oil or olive oil (not extra virgin)

3 eggs

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, bicarb 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 20 minutes, then transfer to wire rack to cool completely before slicing to eat. 

ICING: Based on our recipe here with an added 1 tablespoon raw cacao powder

+Can be frozen up to 3 weeks. 

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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