150g sunflower marg, plus extra for greasing
150g dark muscovado sugar
3 medium free-range eggs, lightly beaten
50g SR and 250g Plain organic flours
1 tsp bicarbonate of soda
Pinch of salt
150ml milk
4 medium, ripe bananas, mashed
75g Hot Chocolates organic milk chocolate buttons, roughly chopped

Method
Preheat the oven to 180°C/fan 160°C/gas 4. Lightly butter and line a 2 litre loaf tin. In a large bowl use an electric whisk to beat the butter and sugar until light and fluffy. Gradually add the eggs, beating all the time. Sift in the flour, bicarbonate of soda and a pinch of salt. Beat well, then gradually add the milk. Fold the bananas into the mixture with the chopped chocolate. Spoon the mixture into the loaf tin and level the top.
Once in the oven your cake should rise considerably but not flow over the sides. Bake for 30 mins at 160 reduce temperature to 155 for fifteen minutes then reduce again to 150 for another 15. After one hour check the cake by opening the door and pulling the tray out without removing completely from the oven. Test the cake with a skewer if it comes out clean it is ready otherwise return to the oven and raise the temp to 155 for another ten minutes and test again. Allow to cool in the tin for at least 20 minutes before turning out on to a cooling rack.