Step 1: Set the oven’s temperature to 350 degrees. Melt your butter in a small bowl and set it aside .

Step 2: About 2 1/2 of your bananas (300g) should be added to a large bowl; the remaining 50g should be put aside for later. Your banana should be mashed until it is moist.

Step 3: After adding both sugars, mix until well integrated.  Add your egg and vanilla extract after that. For another minute or two, keep whisking.

Step 4: Stir in baking powder, flour, and salt. Slowly start incorporating in your dry ingredients using a large spoon or spatula.

Step 5: Add the chopped chocolate when the batter is about halfway formed. To ensure that you get chocolate in every mouthful, you don’t want the chocolate to be chopped too finely.

Step 6: Smooth out your batter after lining your loaf pan with parchment paper that just hangs over the sides a little.

Step 7: Slice the remaining banana thinly, then gently press the slices over the batter. If you have leftover chocolate, you may also add it!

Step 8: Bake the banana bread for 45 – 50 minutes, or until the edges are just beginning to turn golden. When the banana bread is mostly solid but jiggles a little when you shake the pan, it’s done.

Step 9: Let the banana bread cool in the pan for at least half an hour, but I suggest – an hour or so, before slicing.