|5||ripe bananas (divided)|
|1 tsp||vanilla extract|
|40 g||brown sugar (divided)|
|100 g||coconut oil|
|200 g||semisweet chocolate (divided)|
|1 tsp||baking powder|
|30 g||cocoa powder|
|100 g||macadamia nuts (salted)|
Preheat oven to 175°C/350°F. Mash most of the bananas with a fork. Add vanilla extract, sugar, and salt and whisk to combine. Melt the coconut oil and half of the chocolate, add to the banana mixture and whisk to combine.
Mix baking powder, cocoa, and flour, sieve into the banana mixture and fold in until you have a smooth batter (feel free to taste).
Chop the remaining chocolate and macadamia nuts, then fold in with a scraper. Grease your loaf pan and lay out some parchment paper. I like to let some hang over the edges, so I can lift the baked banana bread out effortlessly.
Fill the loaf pan with the batter. For decoration, slice the leftover banana lengthwise, arrange on top of the batter, and sprinkle some brown sugar over it to caramelize.