Banana Bread Brownies

Preheat the oven to 170°C (fan 150°C/gas mark 3) and grease the cake tin with a little reduced-fat spread. Line the base and sides with greaseproof paper and leave to one side.

Add the reduced-fat spread and sweetener to a bowl and beat with a wooden spoon until fluffy. In a separate bowl, stir together the flour, cocoa and baking powder. Add the dry mixture to the wet ingredients with the eggs and mix thoroughly until fully combined.

Add two of the bananas to a small bowl and mash with a fork until smooth. Stir into the brownie mixture.

Pour the brownie mixture into the lined tin and spread out the top until smooth. Slice the last banana lengthways into four slices and arrange on top of the brownie, pushing them into the mixture slightly.

Sprinkle with the chocolate chips and bake in the oven for 16 minutes until the mixture is just set. Leave to cool in the tin and slice into 16 squares. These will keep for up to 3 days in an airtight container.