Khorasan Banana Bread

with chocolate, maple syrup and rum

This banana bread recipe uses our stoneground wholemeal Khorasan flour, which has a lovely flavour and lends itself beautifully to a dense and rich banana loaf. I like adding a scattering of cut malted rye grains on the top for decoration, which have a wonderful malty flavour. If you can’t get hold of these however just leave them out, it will still be delicious. Maple syrup and rum add a subtle spiced sweetness.

Makes one banana loaf cake


  • 140g butter
  • 120g golden granulated sugar
  • 2 medium eggs, beaten
  • 4 ripe bananas
  • 90g dark chocolate, broken into small chunks
  • 55ml dark rum
  • 2 tbsp maple syrup
  • 200g Khorasan wholemeal flour
  • pinch of salt
  • 2 tsp baking powder
  • 10g cut malted rye grains (optional, for the topping)


Preheat your oven to 170°C. Prepare a 900g loaf tin by greasing it with butter or lining it with baking parchment. Have all your ingredients ready at room temperature.

Whisk the butter and sugar in a large bowl using an electric hand whisk until fluffy. Gradually add the eggs.

Mash three of the bananas (keep one back for decoration) and add to the mix along with the chocolate chips, rum and maple syrup. Whisk these in by hand, to retain a bit of texture with the banana.

Combine the flour, salt and baking powder with a hand whisk. Fold into the wet ingredients and spoon into the tin. Sprinkle the cut malted rye grains on the top, if using. Slice the remaining banana into a couple of thick slices lengthways and place on top to decorate.

Bake for 50 minutes, and check it’s cooked all the way through by inserting a metal skewer to see if it comes out clean. Leave in the tin to cool for 10 minutes or so, then transfer to a wire rack to cool completely.