Start by pre-heating your oven to 180c/350f. Also generously grease a 9 inch bundt tin.

Place your bananas on a tray, with the peel on, and put these in your oven. You want to bake these until the become black on both sides. Once done, leave them too cool for 10 minutes. You could skip this step if your bananas are already very ripe.

In a large bowl, add the cocoa powder and hot water. Whisk this until combined, then take the peel of the bananas off and add them into the bowl. Use a fork to mash them.

Add the oil, sugar, buttermilk and eggs into this. Whisk until combined.

In a separate bowl, mix together the flour, baking powder and salt. Add this into the other bowl and whisk just until you get a smooth batter. Now fold in the chocolate chips.

Pour this into your tin and then bake for around 1 hour 10 minutes - 1 hour 20 minutes, or until a toothpick inserted into it come out clean. After around 40 minutes, I covered the tin with some tinfoil, just to stop the top of the banana bread from getting too crispy.

Once baked, let it cool for about 10 minutes, then take it out of the tin and leave it on a wire rack to cool completely.

In a bowl or jug, add the chocolate and cream. Heat this in your microwave for 30 seconds, then take it out and give it a stir.

Place this back into the microwave and heat for 15 seconds this time, take it out and stir again. Keep repeating this until the chocolate has melted and you get a smooth ganache.

Pour this over your cooled banana bread, then cut into it and enjoy!