Before you start to prepare this chocolate banana bread, make sure all the ingredients are at room temperature. This way they will be more 'relaxed' and the cake will be soft and spongy after baking. Preheat the oven to 165° C (329° F). Peel the bananas and cut into chips. Place in a mixing bowl and gently mash with a fork. Add the almond milk and mix using an electric whisk until you have a smooth and runny batter.

Next, add the brown sugar, cinnamon and vanilla extract. Add one egg at a time and then the sunflower oil while mixing with the hand mixer. Whisk until the batter is fluffy and smooth.

Add the wholemeal flour, baking powder, baking soda and salt. Avoid adding the dry ingredients all at once or you'll have lumps in the mixture. Instead, add a couple of spoons at a time, whisk with the hand mixer until, and repeat until you have used all the flours.

Chop the almonds and cut the dark chocolate into chips. Add them to the egg and flour mixture and stir well. Try to not work the cake batter too long after you have added the flour otherwise gluten will develop and the cake will result hard and chewy.

Grease and flour a non-stick loaf tin and pour the mixture. Fill the tin up to two-thirds of its volume to leave room for the cake to grow in the oven. You can decorate the top with chopped nuts, chocolate chips, banana slices or oat flakes as desired. Bake in the oven in the middle shelf for 35 minutes or until a skewer inserted in the middle comes out clean. Turn the oven off and let the cake rest for 5 minutes with the oven door ajar. Then remove from the oven and allow cooling on a wire rack.

Cut into slices and enjoy this soft and healthy banana bread with a mug of cappuccino!