Method

• 1.
  Preheat the oven to 160°C.
• 2.
  Grease the base and sides of a 4-cup (1L) loaf pan and line with baking paper, leaving 10cm overhanging on each side.
• 3.
  Mash banana, sugar, spices, sultanas and a pinch of salt flakes together in a bowl. Spread butter over 1 side of each bread slice. Place 2 slices of bread, buttered-side up, in base of prepared pan. Spread each remaining slice of bread with some banana mixture, then arrange, standing upright, along length of loaf pan.
• 4.
  Whisk eggs, milk and vanilla together in a bowl. In 3 batches, pour over bread, letting mixture completely soak through bread before adding the next batch. Set aside for 5 minutes to soak.
• 5.
  Cover loaf pan with baking paper and foil. Place loaf pan in a deep roasting pan and add boiling water to come halfway up the sides of loaf pan. Bake for 40 minutes or until just set. Remove from oven, then remove foil and baking paper, and dust with icing sugar. Increase oven to 220°C and return pudding to oven for a further 20 minutes to crisp top and melt sugar.
• 6.
  Meanwhile, heat cream in a small saucepan and bring to just below the boil. Place chocolate in a heatproof bowl and pour hot cream over the top. Set aside for 2-3 minutes, then stir until melted and smooth. Pour over pudding and top with extra grated chocolate to serve.