10gsteviaI used Sweetness from a Leaf (Canderel brand)
50ggolden milled linseeds
75gdairy free buttermelted, I used pure sunflower dairy free butter
40gdark chocolate75%+ cocoa, no added sugar or milk
Preheat the oven to 170°C fan assisted
In a large mixing bowl add the top 10 ingredients and hand whisk until smooth and combined,
Break the banana and chocolate into small chunks and add to the mixture along with the seeds, stir through with a wooden spoon or spatula.
Pour into a non-stick loaf tin (if using a normal loaf tin you will need to grease and flour before this step using a small amount of butter on some greaseproof paper smear onto the tin and then lightly flour).
Slice the 1 remaining banana and decorate the top of the loaf. Drizzle with the maple syrup.
Bake in the oven for 40 minutes.
Turn the oven off, open the oven door and leave the loaf to cool.
Once completely cooled, loosen the cake with a pallet knife and turn out carefully onto a plate or chopping board. Then again to face the loaf up the correct way.