1/4cup(50 gram) chocolate, chopped (or use chocolate chips)
Grease a 9x5 loaf pan with butter and dust it lightly with some oat flour. Alternatively you can grease and line the pan with baking parchment. Preheat the oven to 160 degrees C.
Sift the oat flour, baking soda, salt, cinnamon & ginger powder together a couple of times into a bowl. Keep aside
Roll the walnuts in a little oat flour mixture. This is to ensure that they don't sink to the bottom of the cake
In another bowl mash the bananas along with the melted butter. Add the beaten eggs, maple syrup or honey and whisk together. Finally add the yogurt and the vanilla extract and mix together
Add the flour mixture into the banana yogurt mixture in parts and fold till all the flour has been incorporated. Add the walnuts and the chopped chocolate pieces or the chocolate chips and mix everything together
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until the skewer inserted comes out clean.
Remove from the oven and place it on a wire rack to cool. Then carefully invert it on a serving plate or chopping board. Be very careful as the banana bread will be very delicate and can crumble easily. Do not be in a hurry to cut it while it is still hot.
Once it has cooled down to room temperature cut it into thick slices and serve. You can refrigerate it and serve it lightly toasted too. Refrigeration will help the pieces firm up a bit.
I used Quaker oats (the regular quick cooking (not instant) oats and ground it to a fine powder using the dry grinding jar of my mixer grinder)