A healthier twist on a much-loved classic, packed with dark chocolate chunks.

Prep Time : 0:15 | Cook Time : 1:15 | Total Time : 1:30 | Serving : 10 person.

Ingredients

• 240g (1 1/2 cups) wholemeal spelt flour

• 35g (1/3 cup) raw cacao powder

• 2 teaspoons baking powder

• 1/2 teaspoon bicarbonate of soda

• 50g (1/2 cup) rolled oats

• 40g dark chocolate (70% cocoa), finely chopped

• 150ml maple syrup

• 80ml (1/3 cup) buttermilk

• 80ml (1/3 cup) coconut oil

• 2 eggs

• 1 teaspoon vanilla extract

• 480g (1 3/4 cups) mashed ripe banana

Method

• Step 1

  Preheat oven to 180C/160C fan forced. Grease and line the base and sides of an 11 x 21cm (base measurement) loaf pan, allowing the edges to overhang.

• Step 2

  Sift flour, cacao, baking powder and bicarb soda into a large bowl. Reserve 1 tablespoon oats. Add remaining oats and chocolate to bowl. Stir to combine. Make a well in centre.

• Step 3

  Whisk maple syrup, buttermilk, oil, eggs and vanilla extract in a jug. Add buttermilk mixture and banana to dry ingredients. Stir until combined. Pour into prepared pan. Sprinkle with reserved oats. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack. Serve warm or at room temperature.