Pre-heat the oven to 190 degrees celsius (180 fan), Gas mark 5.
Mash the bananas in a mixing bowl with a fork.
Melt the coconut oil in a small pan. Add to the mashed banana with the maple syrup and cashew butter.
In a large bowl combine the dry ingredients: oat flour, coconut sugar, baking powder, bicarb and vanilla powder.
Add the banana mix to the dry mix and stir or whisk in until combined. Then add in the almond milk and lastly the dark chocolate pieces.
Pour into a lined loaf tin and put in the centre of the oven for 35-45 minutes or until a skewer comes out clean when inserted into the middle of the cake.
Allow to cool in the tin for at least 30 minutes before serving.
Slice and enjoy!
Store in an airtight container or cake tin for up to 5 days.
