Ingredients (Serves 2)

• 80ml extra-virgin olive oil (1/3 cup)

• 80ml honey (1/3 cup)

• 2 eggs

• 3 large ripe bananas, mashed

• 60ml almond milk, or milk of choice (1/4 cup)

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• Pinch of ground cloves

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 225g wholemeal flour (1 & 3/4 cups)

• 50g walnuts, roughly chopped (1/2 cup)

• 100g dark chocolate, roughly chopped

• Optional: half a banana sliced lengthways for decorating.

Method

• Preheat oven to 180 degrees (conventional). Grease and line a 9x5 inch loaf pan.
   

• In a large bowl, whisk the olive oil and honey together. Add the eggs and whisk well, followed by the mashed bananas and milk, whisk to combine.
   

• Add the vanilla, cinnamon, nutmeg, cloves and salt. Whisk well to incorporate.
   

• Add the baking soda and flour, switching to a spoon and mix until combined, then gently fold in the walnuts and chocolate. 

 

• Pour batter into your greased loaf pan. Decorate with half a banana gently pressed on top of the batter and a light dusting of cinnamon.
   

• Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Towards the end of the cooking time, cover loosely with foil if browning too quickly on top.
   

• Once baked, remove from oven and let it cool in the loaf pan for a few minutes before turning it out onto a cooling rack.
   

• Slice and serve warm (on its own or with lashings of butter, if you so desire).
   

This loaf will keep well in an air-tight container for 4 days or freeze as individual slices.

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