Prep 00:05 Cook 00:40 Makes Serves: 12 makes Source 28bysamwood.com
Preheat oven to 180ºC.
Line a rectangle loaf tin with grease proof paper and set aside. Select two medium bowls (one for wet ingredients and one for dry ingredients).
In one of the bowls, mash together the bananas with a fork, then add the honey, oil and vanilla. Mix well.
In the second bowl, add the wholegrain spelt flour, almond meal, baking powder, walnuts, pepitas, chia seeds and cinnamon. Mix until dry ingredients are combined.
Make a well inside the centre of the dry ingredients and add the wet ingredients. Mix until just combined and there are no dry floury parts remaining.
Add the chocolate to the batter and mix through until evenly dispersed.
Pour batter into lined baking tin and bake in the oven for 35-40 minutes or until the bread is cooked through and the top is golden brown.
Allow to cool completely before slicing. Wrap the slices individually and place into the freezer or fridge until ready to eat. Bread keeps for up to a week in the fridge in an airtight container, or up to two months in the freezer.
Energy 1019kj Calories 243cal Protein 7g Fibre 5g Fat 13g Saturated Fat 4g Carbs 26g Sugar