Pre-heat the oven to gas mark 4.
Before combining all of the ingredients, mash up the bananas in a small bowl and whisk together the eggs in another.
In a large bowl, cream together the butter and the sugar before stirring in the mashed bananas and egg. Ensure the wet ingredients are all fully combined.
Toss the chocolate pieces in a little flour before stirring into the wet ingredients. Lastly add in the flour.
Try to avoid over mixing – lightly fold in the flour until it all comes together and transfer to a 1kg loaf tin lined with grease paper.
Bake in the centre of the oven for 1hr 15mins or until the loaf is golden brown and a skewer comes out clean.
Leave to cool slightly before turning out on to cooling rack and prepare the sauce.
For the sauce, take a heavy bottomed sauce pan and pour in the cream, followed by the butter and sugar.
Melt together slowly over a low heat. Allow the sauce to bubble, stirring, until it turns the colour of toffee and thick and smooth.
Finally, pour over the warm banana bread and serve (with sparklers for some extra pizazz!)