1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 900g loaf tin with baking paper. In a large bowl, mash 3 bananas, then add the eggs, one at a time, whisking well after each addition. Fold in the dates, yogurt, coconut and chia seeds until combined.
2. Sieve in the flour, bicarbonate of soda and mixed spice and gently fold in. Add 2 tbsp milk to loosen the mixture to a dropping consistency, adding the third spoonful if necessary. Pour into the lined loaf tin.
3. Slice the remaining banana in half lengthways and place the halves on top of the loaf, cut-side up. Bake on the middle shelf for 30 mins, then cover with foil and bake for a further 20-30 mins until the loaf is golden and a skewer comes out clean when inserted into the centre.

Tip: Top with fat-free cottage cheese for extra protein. Add raspberries and desiccated coconut for a sweet hit.