Chocolate Banana Bread

Preheat the oven to 175°C (350°F) and grease and line a 23 x 13 cm (9 x 5 inch) or 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan with a strip of parchment paper down the middle, allowing some extra to overhang at each end to act as handles for lifting the cooked cake out.

Puree the bananas (3) until smooth. This can be done by hand with a fork or in a mixer.

Add the nut butter or oil (6 tbsp), maple syrup (0.25 cup), vanilla extract (2 tsp), sugar (115 grams) and fine salt (0.75 tsp) to the [bananas] and beat until smooth and light and fluffy.

Add the flour (215 grams), baking powder (2 tsp), baking soda (0.75 tsp) and cocoa powder (50 grams) and mix gently until everything is just combined. Do not over mix as it will affect the texture and rise.

Then add the dairy-free chocolate chips (85 grams) and stir just enough to distribute evenly.

Pour the batter into the prepared loaf pan, even out the top and sprinkle with an extra handful of [dairy-free chocolate chips].

Bake for around 45-50 minutes until the loaf is coming away from the sides of the pan and is firm with a bit of bounce when poked in the center. For maximum fudginess, aim for it to be slightly undercooked, where a toothpick inserted comes out with a bit of fudgy cake clinging to it rather than completely clean. If it feels liquidy, bake for another 5 minutes then check again. Start 45m timer

Remove from the tin immediately once done using the parchment paper as handles and place on a cooling rack. Gently turn it on its side and peel away the strip of paper from the bottom. Store well wrapped or in an airtight container for up to 5 days, or freeze for up to 3 months.