Preheat the oven to 170 degrees on the fan setting and grease and line a standard loaf tin (21cm long, 11cm wide and 7cm high) with baking parchment
In a large mixing bowl add the butter and sugar and beat together with a hand whisk until light and fluffy, about 5 minutes
Beat in an egg followed by the ground almonds, spelt flour, sea salt, baking powder, bicarbonate of soda and cinnamon powder
Crack in the second egg and beat until all is incorporated and you have a light brown batter
Pour in buttermilk, vanilla extract and crumble in the banana in pieces, beat lightly together until a little lumpy and textured
Stir through the chopped chocolate without over working
Scrape into the prepared tin and place into the oven for 45 minutes
If looking a little dark, cover with tin foil and bake for another 45 minutes
Remove from oven and gently prize out from the tin
Leave to cool for 5-10 minutes before eating and dust with a little cinnamon powder
