Vegan Banana Bread

Preheat the oven to 190°C (375°F) and grease and line a 10x30cm loaf tin. Mash the bananas in a large mixing bowl. Then add butter, vanilla and brown sugar and use an electric mixer to beat until smooth. Add self-raising flour, baking powder and soy milk. Use a spatula to combine until smooth. Add the choc-chips and fold into the batter. Transfer half of the batter to the prepared banana bread tin and spread out evenly. Top with 125g of the vegan nutella, I recommend placing this in blobs and using a knife to swirl it in. Then, top with the remaining batter and spread out evenly. Place into the oven to bake for 40-45 minutes. Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire cooling rack. Add the remaining 225g vegan nutella to a large mixing bowl with the plant-based cream. Use an electric mixer to beat until smooth and creamy. Allow to cool completely, before topping with the nutella icing. Slice and enjoy!