Vegan chocolate banana bread

This banana bread may be vegan and have no refined sugar, but that doesn't mean it's not gooey, easy and completely delicious.

INGREDIENTS
310g (2 cups) spelt flour
30g (1/4 cup) cocoa powder
2 teaspoons baking powder
1 teaspoon ground cinnamon
180ml (2/3 cup) maple syrup, plus extra, to drizzle
125ml (1/2 cup) unsweetened vanilla almond milk
80ml (1/3 cup) light olive oil
2 tablespoons hot water
1 teaspoon vanilla extract
3 ripe bananas, mashed
Cacao nibs, to sprinkle (optional)

METHOD

1. Preheat the oven to 180C/160C fan forced. Lightly grease a 7cm-deep, 11 x 21cm loaf pan. Line the base and sides with baking paper, allowing the paper to overhang over the 2 long sides.
2. Whisk together the flour, cocoa, baking powder and cinnamon in a bowl. Make a well in the centre and add the maple syrup, almond milk, oil, water and vanilla. Stir until just combined. Stir in the mashed banana. Transfer mixture to the prepared pan.
3. Bake the banana bread for 45 minutes or until a skewer inserted into the middle comes out clean. Set aside for 5 minutes to cool slightly before turning out onto a wire rack to cool completely. Serve drizzled with extra maple syrup and sprinkled with cacao nibs, if you like.

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