A very dark and chocolate-y banana bread perfect for dessert or a special breakfast.
The original recipe, which I found in a British version of Good Housekeeping, used gram measurements. If you have a scale, your best bet is to go with weights, however the volumes will work. Also, if you want to skip the cinnamon and pecans, you can do what British Good Housekeeping did and drizzle the loaf with dulce de leche.