1 - Pre-heat the oven to 180°C/160°C fan/gas mark 4.

2 - Line and grease a 2lb loaf tin (8.5” x 4.5”).

3 - Beat the bananas, coconut yoghurt, maple syrup and vanilla together in a large mixing bowl until combined.

4 - Stir the ground chia seeds with the water in a small bowl and allow to sit for 5 minutes. Once the chia seeds have gelled together then beat into the banana mixture.

5 - Whisk together the oats, ground almonds, bicarbonate of soda, cinnamon, nutmeg and salt in a large mixing bowl.

6 - Add the dry ingredients to the wet ingredients and beat together until fully combined.

7 - Stir through the chopped chocolate until evenly dispersed.

8 - Pour the mixture into the prepared loaf tin, arranging the slices of banana on top to decorate.

9 - Place in the oven and bake for 1 hour.

10 - Remove from the oven and carefully inset the banana bread from the tin. Place on a cooling rack and allow to cool completely before serving.

1 - Pre-heat the oven to 180°C/160°C fan/gas mark 4.

2 - Line and grease a 2lb loaf tin (8.5” x 4.5”).

3 - Beat the bananas, coconut yoghurt, maple syrup and vanilla together in a large mixing bowl until combined.

4 - Stir the ground chia seeds with the water in a small bowl and allow to sit for 5 minutes. Once the chia seeds have gelled together then beat into the banana mixture.

5 - Whisk together the oats, ground almonds, bicarbonate of soda, cinnamon, nutmeg and salt in a large mixing bowl.

6 - Add the dry ingredients to the wet ingredients and beat together until fully combined.

7 - Stir through the chopped chocolate until evenly dispersed.

8 - Pour the mixture into the prepared loaf tin, arranging the slices of banana on top to decorate.

9 - Place in the oven and bake for 1 hour.

10 - Remove from the oven and carefully inset the banana bread from the tin. Place on a cooling rack and allow to cool completely before serving.