Fruity Chocolate Loaf

I baked this loaf to take along to the allotment so we could rest and refuel with a treat after watering and weeding this morning.  It is full of fruit, contains wholemeal flour and only a little sugar so is perfect for morning/afternoon tea or even a brunch treat.  Yet another delicious way to use up over-ripe bananas that may be languishing in the fruit howl due to the warm weather.  You could use whatever fruit you have to use up instead of berries.  I've used chopped apples and pears in the past as well as chopped plums or cherries.  

Fruity Chocolate Loaf

3 very ripe bananas, mashed (1 cup/250ml)

110g sugar

120g plain yogurt or soured cream

60ml/4 Tblsp oil

2 tsp vanilla extract

1 large free range egg

110g plain flour

110g plain wholemeal flour

30g ground almonds

1 tsp baking powder

½ teaspoon bicarbonate of soda

50g cocoa powder

80g good quality dark chocolate chips

150g berries or other chopped fruit (I used blueberries)

Preheat the oven to 160C/140C Fan.  Grease and line a 9x5 inch loaf tin a liner or non-stick baking paper.

In a large mixing bowl combine the mashed bananas, sugar, yogurt or soured cream, oil, vanilla and egg.  Beat well until completely combined.

Add the flours, ground almonds, baking powder, bicarbonate of soda, and cocoa.  Stir until everything just combined and there are no traces of dry flour in the mixture.  Fold through the chocolate chips and berries.  Pour the mixture into the prepared loaf tin. Bake in the preheated oven for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean.  Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

This recipe fits in well with Alphabakes this month, the monthly blog challenged created and hosted alternately by The More than Occasional Baker and Caroline Makes.  The letter is F and my Fruity Chocolate Loaf fits the theme.  Caroline is hosting Alphabakes this month.  

My Fruity Chocolate Loaf also fits in with Tea Time Treats, created and hosted alternately by Lavender and Lovage and What Kate Baked where we are challenged to bake using fresh fruit this month.

I'm also submitting this recipe to Breakast Club created by Fuss Free Flavours as it would make a decadent choice for brunch or breakfast on the go and the theme is Continental Breakfasts.  A Kick At The Pantry Door is hosting this month.