Preheat the oven to 180C

Mash the bananas in a bowl until smooth and creamy. The riper the bananas the better.

Add the ground almonds, flour, baking powder, bicarb, cinnamon and salt and mix well until there are no lumps.

Add the maple syrup, chickpea water and apple cider vinegar and mix well until a smooth batter forms.

Spoon the mixture into a lined loaf tin then sprinkle with cacao nibs (or pecan halves). I also added another banana sliced in half on top here.

Bake for 40-50 mins or until a knife inserted into the middle comes out clear.

Once cooked, remove from the oven and leave to cool in the tin for 10 mins to firm up.