You will need


Preheat your oven to 180C / 160C fan / 350F. Lightly grease and line a 900g loaf tin with baking parchment.

Cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, mixing after each addition. N.B. You may want to add 1-2 tbsp of your flour to avoid the mixture curdling.

Mash the bananas and add them to the wet ingredients, mixing until well combined.

Sift in the flour and baking powder, beating again for about 2 minutes until well blended. Add the milk and mix once more. Add the chocolate chips and use a spatula to combine.

Pour the batter into your prepared tin and sprinkle the top with the chocolate coated nibs. The nibs won't melt while baking and will maintain their chocolatey crunchiness. Bake on the middle shelf of your oven for about 1 hour, until risen and golden brown. To check if your loaf is done, insert a skewer into the centre and if it comes out clean, your loaf is ready!

Leave to cool for 10-15 minutes in the tin before turning out onto a wire rack to cool completely.