Preheat oven to 160 degrees Celsius. Line a medium bread pan.

In a medium bowl, mash the bananas leaving them slightly chunky.

In a larger mixing bowl add the flours, baking soda, baking powder, 1

teaspoon of ground cinnamon and sea salt. Mix lightly to combine.

In a another large bowl combine the water and flaxseed and allow to sit for a few minutes until goopy.

Add the sugar and whisk until the sugar is well combined.

Add the sunflower oil, mashed bananas, coconut yoghurt and soy milk and mix to combine.

Add the flour mix to the wet mixture, add the chocolate buds and fold until just combined.

Spoon the batter in to the bread pan. Bang the pan on the counter to release any air bubbles.

Slice the garnish banana in half vertically and place side up, top to toe on the loaf.

Combine sugar and cinnamon in a small bowl and sprinkle liberally over the loaf top.

Cover with foil and bake in the oven for 40 minutes.

Remove the foil and finish baking for another 20 minutes or until cooked through. Remove from the oven and sit in the bread pan for 10 minutes before turning out and cooling on a rack. For best results, allow to cool well before serving.