METHOD:
1. Preheat the oven to 160 ℃/ 325 ℉ . Line a square baking tin with non-stick paper
2. Make the BANANA CAKE BATTER: In a large bowl, combine the flour, sugar & cinnamon
3. In a blender blend together the banana, melted coconut oil non-dairy milk until a banana “milk” forms. Pour this into the flour mix, gently fold until no flour remains. Stir through the choc chunks.
4. Transfer the batter to the prepared tin.
5. Make the CRUMB TOPPING: in a seperate bowl, mix together the ingredients until a cookie-dough like crumb forms. Sprinkle evenly over the cake batter
6. Bake for 28-32 minutes until a knife inserted comes out clean. Allow the loaf to cool
7. Make the DRIZZLE ICING: whisk together the icing sugar & milk until smooth. Drizzle over the top. Slice & serve!
