1. Preheat the oven to 180°C (350°F). Lightly grease a 23x13cm loaf tin* or line it with baking parchment. Set aside.

2. Add the avocado and bananas to a large bowl and mash with a fork or potato masher. Add the egg and vanilla extract and mix well. Mix the flour with cocoa powder, coconut blossom sugar, baking soda, and cinnamon until well combined. Add together with the milk to the bowl with the avocado and banana and mix until just combined. Do not overmix! Fold in the chopped walnuts (keep some for decorations) and chocolate.

3. Pour the batter into the prepared loaf tin and bake for about 50-55 minutes or until a toothpick inserted into the center comes out clean. Take it out of the oven and let it cool down in the tin for about 15 minutes, then carefully remove it and let it cool down completely on a wire rack.

4. Chop the chocolate and add it to a heatproof bowl. Heat up the heavy cream (either in a pot on the stove or in the microwave) and pour it over the chocolate. Let it sit for 10 minutes, then stir until smooth. Let it cool down and thicken – this takes about an hour. Spread the thick ganache on the cake and sprinkle with some chopped walnuts.