175g unsalted butter, melted, plus extra, to grease
3 very ripe bananas
1 cup brown sugar
1 cup yellow gum honey
3 free-range eggs
2 cups plain flour
1 tsp bicarbonate of soda
½ tsp fine salt
100g dark chocolate, finely chopped
½ cup walnuts, roughly chopped Mascarpone drizzled with honey, to serve
CHOCOLATE HONEY ICING
¼ cup yellow gum honey 60g dark chocolate, finely chopped
Preheat oven to 180°C. Grease the holes of an 8-hole ¾-cup capacity mini loaf tin and line with baking paper for presentation, if desired.
Put bananas in a large bowl and mash with a fork until almost smooth. Stir in sugar, honey and melted butter then beat with a whisk until smooth. Beat in eggs, 1 at a time, until just incorporated. Sift flour, bicarb and salt into batter and stir with a spoon until combined. Fold in chocolate.
Spoon a heaped ¹⁄³ cup of the batter into each tin hole. Scatter each with a little chopped walnuts. Bake for 30 minutes or until cooked when tested with a skewer. Set aside in tin for 5 minutes to cool slightly then turn out onto wire rack to cool completely.
Clean tin, regrease and reline (if desired) and repeat Step 3 with remaining batter and walnuts to make 4 more loaves (12 in total).
Meanwhile, to make chocolate honey icing, put honey and 2 Tbsp water in a small saucepan over a medium heat. Cook until hot but not boiling, then remove from heat. Whisk in chocolate until melted and smooth. Drizzle icing over loaves. Serve with honeyed mascarpone on the side.