Heat the oven to 170°C (fan) and line a 22 × 12 cm loaf tin with baking paper. Mash 3 large ripe bananas (about 320 g)in a mixing bowl. Whisk in 120 g agave syrup, 80 g melted unsalted butter (or coconut oil), 2 large eggs, and 1 tsp vanilla extract until smooth.
Sift in 180 g plain flour, 30 g cacao powder, 1 tsp bicarbonate of soda, and ½ tsp fine salt, then fold gently to form a thick batter. Stir through 80 g chocolate bites and 20 g cacao nibs if you’re using them.
Pour the mixture into your prepared tin and smooth the surface. Lay ½ sliced banana on top and brush lightly with agave syrup. Bake for 45–55 minutes, until a skewer comes out mostly clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool fully.
Mash 1 small ripe banana (about 90 g) until smooth. In a separate bowl, beat together 200 g cream cheese and 60 g softened unsalted butter until creamy. Mix in the mashed banana, 50 g agave syrup, 1 tsp lemon juice, ½ tsp vanilla extract, and a pinch of salt. Chill for 20–30 minutes so it firms slightly.
Spread the chilled banana frosting generously over the cooled loaf. Finish with a dusting of cacao powder or a sprinkle of cacao nibs for texture.
Store the loaf in the fridge for up to 3 days. Bring slices to room temperature before serving so the frosting softens.
Don’t overmix the batter once the flour goes in — it keeps the loaf soft and tender.
Brush the sliced banana on top with agave to help it caramelise beautifully in the oven.
Chill the frosting before spreading so it stays thick and creamy rather than sliding off.
