Pre-heat fan oven to 180°C (375°C) and grease a loaf tin with a light layer of oil and baking paper.
In a large bowl whisk together flour, soda bicarbonate (baking soda), cocoa and salt.
In a separate bowl, mash bananas using a fork. Add almond milk, vanilla, oil, sugar and lemon juice and mix.
Add banana mixture to your flour mixture little by little and mix until just combined.
Optional: Roughly chop your roast hazelnuts and coat them in a teaspoon of flour. Add them to your batter and stir (try and stir as little as possible).
Pour the mixture into your greased loaf tin. Decorate with a sliced banana on top and bake for 55-60 minutes until a wooden/metal skewer inserted in the middle comes out clean.
Remove from oven and cool in the af tin for 15 minutes then transfer to cooling rack to cool fully.
I used a loaf tin measuring 21 cm (8,3 inch) long and 13 cm (5,1 inch) wide.For best results, use ripe bananas. Alternatively, use unripe bananas and add a little more sugar to your bread.Do not overmix your batter. Mix until all the ingredients are just combined and not longer than that.To check your bread is baked, insert a wooden/metal skewer in the middle. It should come out clean.If you don't have a skewer, you can insert a thin knife.Make sure to fully cool down your bread before slicing and serving.