1 ripe All Good fair trade banana, peeled and mashed

1⁄2 cup All Good Barista Oat Milk

1 free range egg

1/3 cup melted coconut oil (cooled a little)

1 cup white spelt flour (regular will work too)

2 tsp baking powder

3 Tbsp dark cocoa powder

1/3 cup coconut sugar

60g Tonys Chocolonely 70% dark chocolate, roughly chopped

For the Sauce:

1 cup coconut sugar

3 Tbsp dark cocoa powder

1 cup hot Kōkako filter coffee

1⁄2 cup boiling water

To Serve:

1 banana, peeled and halved lengthways

Method:

1. Preheat oven to 180c

2. Whisk together the banana, milk, egg and coconut oil. In a large bowl sift the flour, baking powder and cocoa powder. Stir through the sugar

3. Create a well in the middle and pour in the wet ingredients. Stir until just combined and then fold in the chocolate

4. Grease an oven-proof 1.5 litre capacity baking dish. Spoon the batter into the centre of the dish. Smooth the top slightly but the batter does not need to be spread right to the sides. Top with the halved banana, cut-side up. Press lightly into the batter

5. Whisk together the sugar, cocoa, coffee and boiling water for the sauce. Carefully pour into the dish. It can be helpful to do this over the back of a large spoon to stop the boiling water disturbing the surface of the pudding batter

6. Bake for 25-35 minutes until the pudding feels lightly firm and springs back when pressed

7. 
Ideally allow it to sit for 10-15 minutes before serving