Make sure the bread maker pan has the kneading blade inserted.
Peel your bananas and mash until really smooth.
Add the water, oil and mashed bananas to the bread tin.
Add the flour ontop of that.
Sprinkle the cinnamon, choc chips and fudge pieces over the top of the flour.
Set the bread maker to function 14: “Gluten Free Bread”, dark crust.
Press the “Start” button and leave the machine to complete the “rest” and “knead” cycles. As soon as they are complete, carefully scrape around the outside of the bread pan to bring any excess flour/choc chips that are sitting on the sides into the middle of the loaf. (Use a soft spatula so you do not damage the pan).
Take 1 tbsp of spread and spoon onto of the bread. Use the spoon to swirl it right into the middle of the loaf.
Repeat for the other 3 tbsp, all in different locations so you get swirls the whole way through the loaf.
Scatter the remaining choc chips and fudge pieces over the top of the loaf. Place the lid back down and let the bread complete the baking process!
Once the “End” light is on, carefully remove the bread pan from the bread maker and set aside for 5 mins to cool.
Then, tip the bread pan upside down to release the loaf. You may need to shake it/ tap it lightly on the surface to release the bread.
Place onto a cooling rack and leave for a minimum of 1 hour to cool completely before slicing. *This is really important!! If you slice it too early, the bread is very doughy and slightly uncooked inside*