• Preheat the oven to 160°C fan / 180°C conventional.
• Lightly grease a 2lb loaf tin (I used this one by Circulon) and line it with greaseproof paper. Set the baking tin aside.
• Mash the bananas with a fork or potato masher until no big lumps remain. Set aside for now.
• Chop the Kinder Bueno and Kinder Bars into small chunks. Set aside for now.
• Cream the margarine and golden caster sugar together in a large bowl until light and fluffy.
• Mix in the eggs one at a time, adding 2 tablespoons of the 280g flour after each egg to stop the mixture from curdling.
• Add the remaining flour and salt. Fold together until the mixture is smooth and combined.
• Add the mashed bananas and Kinder chunks, and fold them into the mixture, being careful not to over-mix.
• Pour into the loaf tin and bake for 55-70 minutes (see notes in the blog post above about the baking time) until risen, golden in colour, and a toothpick inserted into the middle comes out clean. If you give the loaf tin a gentle shake, the banana bread should be stable with no wobble.
• Leave to cool in the loaf tin for 20 minutes, then run a knife around the edges and use the excess greaseproof paper to lift the banana bread out. Place on a wire rack to cool completely.

For the chocolate topping

• Once the banana bread has cooled, melt the milk chocolate in the microwave in 30-second blasts until smooth.
• Place a sheet of greaseproof paper underneath the wire rack to catch any drips, then pour the milk chocolate over the banana bread, letting it drip down the sides. Leave for 30 minutes or so until the chocolate is set and dry.
• Now melt the dark chocolate and drizzle on top to give a Kinder Bueno effect. Break up the Kinder Bueno bar and use some dark chocolate to stick the chunks down the middle of the banana bread.