- Step 1
Preheat oven to 170°C/150°C fan-forced. Grease a 7cm-deep, 11cm x 21cm loaf pan. Line base and sides with baking paper, extending paper 2cm above edge of pan on long sides.
- Step 2
Sift flour, bicarbonate of soda and cinnamon into a large bowl. Stir in sugar. Whisk eggs, milk and vanilla together in a small bowl. Add milk mixture, butter and banana to flour mixture. Stir to combine. Fold through choc chips. Spoon into pan. Smooth surface. Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted in centre of bread comes out clean (cover loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Turn out onto a wire rack top-side up to cool completely.
- Step 3
Place chocolate and cream in a medium heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds or until melted and smooth.
- Step 4
Place bread on a serving plate. Spread chocolate mixture over loaf. Set aside for 1 hour or until set. Cut into slices. Serve.
You'll need about 1 cup of mashed banana. Store over-ripe bananas in the freezer (in their skins) until needed. Bananas are best when the skin has started to turn black.