Caramilk Banana Bread

Step 1
Preheat oven to 180C/160C fan forced. Grease and line a 6cm-deep, 11cm x 21cm (base size) loaf pan with baking paper, allowing the paper to overhang the sides.
Step 2
Use electric beaters to beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition until combined. Add flour, bicarb, salt, milk and banana and beat until just combined. Reserve 1 tbsp Caramilk. Add half the remaining Caramilk and stir until combined.
Step 3
Pour mixture into prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Step 4
Place cream and remaining chocolate in a microwave-safe bowl. Microwave on High for 30 seconds or until melted and smooth. Set aside for 10 minutes to cool.
Step 5
Spread chocolate mixture over banana bread. Sprinkle with the reserved Caramilk to serve.