• Preheat the oven to fan 160 and line a 9×5-inch loaf tin with parchment paper.
• Blitz the oats along with the cinnamon, baking powder and bicarbonate soda in a blender or food processor until fine.
• Mash the bananas in a large bowl. Whisk in the eggs, honey, yogurt, and oil until smooth.
• Add the oat flour, baking soda, baking powder and cinnamon to the wet ingredients. Fold through until combined.
• Bang in dark chocolate chips and stir well.
• Pour the mixture into the prepared loaf tin.
• Bake for 45–50 minutes, or until a toothpick comes out clean.
• Allow to cool for 10-15 minutes before slicing and serving with the espresso butter.

For the espresso butter

• Allow the butter to come to room temperature. Whisk the coffee and honey through the butter until smooth.