Preparation time: 10 minutes,

Cooking time: 20 minutes,

Equipment: you will need a mini loaf pan tray, or swap for a muffin tin.

INGREDIENTS

3 large ripe bananas, mashed, plus extra for decorating

85g vegan butter replacement

100g coconut sugar

225g gluten free flour mix

3 tsp baking powder

1/2 tsp salt

2 tbsp Pana Organic 100% Cacao Powder

135g Pana Organic Mylk Choc Buttons

METHOD

- Heat oven to 200ºC. Mash 3 large ripe bananas with a fork, then mix well with butter replacement and sugar.

- Add flour, baking powder, salt, Pana Organic 100% Cacao Powder, and combine well. Stir through the Pana Organic Choc Buttons.

- Divide mixture between 8 mini loaf pans. Top with extra sliced banana if desired. Bake for 20 minutes, or until a skewer comes out clean.

- Allow to cool a little before removing from tin. Store refrigerated in an airtight container for 2-3 days.