Step 1

For the caramel, combine dates and coffee in a blender. Whiz until smooth and creamy. Add coconut milk and whiz to combine. Set aside until needed.

Step 2

For the banana bread, preheat oven to 160°C fan-forced. Grease the base and sides of a 9.5cm x 20cm loaf pan and line with baking paper.

Step 3

Combine chia seeds and 1/2 cup (125ml) water then allow them to absorb for 15 minutes to make a chia gel. Combine chia gel with the olive oil, maple syrup, vanilla and banana. Add rice flour, oat flour and baking powder. Spoon into prepared pan. Bake for 50-60 minutes until cooked through and firm to touch. Remove from the oven and cool completely.

Step 4

Serve on its own or lavishly topped with coconut yoghurt and espresso caramel.