Banana & dark chocolate loaf with Glenballyeamon free range eggs

Serves 8-10

We love banana bread in our house but sometimes I prefer to make something that is a little less full of sugar and fat, and slightly more nutritious. This week I tinkered with my usual recipe and replaced the sugar with maple syrup and the butter with coconut oil. It is absolutely delicious (possibly even better than the usual recipe) and the smell in the house whilst it was cooking was something else! If you wanted to you could replace the flour with an alternative too to make it gluten free or more nutritious still but I really like the flour in this.



2 large ripe bananas

1/3 cup coconut oil, melted

A little less than 1/2 cup of maple syrup

1 Glenballyeamon free range egg, beaten

1 tsp vanilla extract

1 tsp bicarbonate of soda

Pinch of salt

2 cups of self-raising flour

Handful of dark chocolate pieces



Preheat the oven to 190 degrees (fan).

Mash the bananas in a bowl whilst the coconut oil is melting in a pan over a low heat.

Stir the oil into the mashed bananas until well combined then stir in the maple syrup, vanilla extract and beaten egg along with the salt and bicarbonate of soda.

Last of all stir in the flour and the dark chocolate pieces.

Pour the mixture into a lined loaf pan and bake for 50 minutes or until a skewer comes out clean.

Cool for a little in the pan then transfer to a wire rack to continue to cool. Ours didn't make it straight to the rack as it went via a bread board to be sliced as warm banana loaf is hard to beat.


To find out more about Great taste award-winning Glenballyeamon eggs contact or call 02821772710.


Banana & dark chocolate loaf with Glenballyeamon free range eggs.