Brew your coffee then leave it to come to room temperature whilst you make the loaf.

Pre-heat oven to 170c.

Mash the bananas in a medium-sized bowl until soft, then add in the softened butter and maple syrup. Whisk gently until all combined, then add the eggs, lemon juice, and vanilla and whisk again.

Combine flour, baking soda, and salt in a separate bowl and stir together.

Add half the dry ingredients to the wet and gently mix with a spatula well then add half the coffee and mix again. Repeat with the second halves until all ingredients are mixed together and then add the cinnamon and stir through.

Roughly chop your walnuts and chocolate and stir through the mix.

Add the mix to a greased and lined loaf tin and bake for 75 mins.

Test the middle by poking a skewer in the middle, if it comes out clean, the loaf is cooked (the top should look golden and crusty when done). Turn the loaf out onto a cooling rack to cool whilst you make the drizzle.

Melt the chocolate in a bain-marie, then mix with the peanut butter and coffee. Keep mixing until it forms a lovely drizzly sauce, then simply drizzle over the banana bread.

Recipe by Dr. Hazel Wallace BSc MSc MBBCh ANutr

Doctor and Associate Registered Nutritionist, Founder of The Food Medic

IMAGE: The Food Medic

Banana bread recipe: The Food Medic's Dr Hazel shares her chocolate-coffee spin on our favourite loaf