Dark choc and date loaf

Preheat the oven to 180°C (160°C fan-forced). Line the base and sides of an 18 cm x 10 cm loaf tin with baking paper.

Place the banana in a large bowl and mash until smooth. Add the remaining ingredients and stir until well combined. Spoon the mixture into the prepared tin and level the surface.

Bake for 1 hour or until golden and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out and cut into 10 even slices. Serve warm.

Tips: The cooled loaf can be stored in an airtight container in the fridge for up to 1 week; toast to warm and crisp up before serving. Slices of the cooled loaf can be wrapped individually and frozen for up to 3 months; thaw in the fridge overnight and toast to warm and crisp up before serving.