Makes 10 slices
2 large very-ripe All Good Fairtrade 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
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.