Preheat oven to 180 degrees C/350F and grease and line a 2lb loaf tin.

Place the flour, bicarb, cream of tartar and dark chocolate chips into a medium sized bowl and mix until combined.

Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.

Add in the biscoff spread and eggs.

Mix until well combined and smooth, about 1 minute on med-high speed.

Add in the mashed banana and mix until incorporated.

Add in the flour and chocolate chip mix and mix on a low speed until well combined. Don't over mix the batter.

Tip the batter into your loaf tin and level off with a spatula or wooden spoon. Place in the oven for 50-60 minutes. For the last 10-15 minutes place some tin foil over the banana bread to stop the top browning too much. Banana bread is done when risen, golden on top and an inserted skewer into the centre comes out clean.

Leave to cool in the loaf tin for at least 2 hours, before transferring to a wire rack to cool completely. This bread takes quite a while to cool completely!

Will keep in an airtight container, at room temperature for up to 4 days.