Fully Loaded Banana Bread with a Nutty Pecan Crumble Topping (Gluten Free)

Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and line a 24cm (9") loaf pan** with parchment paper.
Add the 350g peeled bananas, coconut sugar, melted coconut oil, dairy free milk and vanilla extract to a bowl.
350 g bananas, 150 g coconut sugar, 110 g coconut oil, 50 ml dairy free milk, 2 tsp vanilla extract
Mash the bananas with the back of a fork and stir the mixture together. You want to get most of the banana mashed but it doesn’t matter if there are a few lumps.
Add the flour, cinnamon and salt to the bowl and stir together until combined.
250 g gluten free self raising flour, 1 tbsp cinnamon, 1/2 tsp salt
Stir in the chocolate chunks, sultanas and 50g pecan pieces and then transfer the mixture to the lined loaf pan.
75 g dairy free dark chocolate, 75 g sultanas, 50 g pecans
Place your banana slices on top of the mixture, insides facing up. Sprinkle the coconut sugar and finely chopped pecans over the top of the mixture.
1 banana, 20 g coconut sugar, 20 g pecans
Bake for 50-60 minutes until a knife inserted into the centre of the cake comes out clean, usually 55 minutes is about spot on!