Before we start on the banana bread, let's get the cookie dough made. So, using a hand or stand mixer, cream together the butter and sugars until pale and fluffy. Add in the milk and vanilla and beat until combined.

Mix in the flour and salt before folding through the chocolate chips with a spoon.

Turn dough out onto a floured surface and give a light knead before rolling into a log. Cut the dough into about 8 even segments, rolling each segment into balls. Set aside while you start on the banana bread mixture.

Next up, flick the oven onto 180°c bake and line or grease a loaf tin before setting aside.

Gently melt the butter before adding to a large bowl with the sugar. Once again using a hand or stand mixer, beat until combined. Next add the eggs and continue to beat until completely incorporated.

Mash the banana before adding this to the large bowl along with the milk and vanilla. Beat ingredients until smooth, or if you like your banana bread a little more chucky, don't over mash the banana before folding through. I prefer mine to be nice and smooth.

Finally, mix together the flour, baking soda and salt before gently folding though the banana mixture until just combined. Pour batter into prepared loaf tin before evenly pressing the cookie dough balls into the top. You may like to fully submerge them or leave them partially showing.

Bake the banana bread for about 65-75 minutes (depending on your oven), or until a skewer comes out clean. NOTE: Make sure you avoid the areas of cookie dough when testing with a skewer, as this wont give an accurate reading of how your banana bread has baked.

Remove from the oven and allow to cool in the tin for about 10 minutes. Allow to rest for another 10 minutes before slicing to enjoy warm, cold or toasted.