Chai-spiced banana loaf w/ dark chocolate

The cool change in the weather has me seeking all things cosy and delicious. I’m 6 weeks away from baby number 2 arriving (Eek!) and I’m taking all the time I can to appreciate those moments when the house is quiet and I can indulge in a wholesome treat and a cup of tea.

This warmly spiced banana bread can be made gluten free if needed and is beautifully moist and delicious.

Simply place finished slices of the banana loaf in the toaster to brown and in a few minutes you’ll be enjoying my current favourite sweet treat. I love the crisp edges when it’s toasted and the melted chocolate is heaven. This would be such a gorgeous way to start the day on Mother's Day (only a few days away!)

I hope you’ll give this recipe a try. I think you’ll love it. Kelly xox

Toasted chai-spiced banana bread w/ dark chocolate

Makes 10 slices

2 large very-ripe bananas

1 teaspoon vanilla essence

1/2 cup light muscovado sugar (you could halve this amount for a lower-sugar option)

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

4 eggs

2 ½ cups almond meal

½ cup spelt flour (or brown rice flour to make gluten free)

1 teaspoon apple cider vinegar

3/4 teaspoon baking soda

½ cup dark choc chips

Preheat oven to fan bake 170 degrees celsius.

Place the bananas, vanilla essence, sugar, cinnamon, cardamom, ginger and nutmeg into a food processor. Blitz until smooth.

Add the remaining ingredients (except chocolate chips) and run for 1 minute.

Tip the batter into a bowl and stir through the chocolate chips.

Pour batter into a lined 23cm loaf tin.

Bake for 60 minutes until a skewer comes out clean when inserted.

Leave in the tin for 30 minutes before cooling on a baking rack.