Preheat the oven to 180°C and line a 10×30 cm pan (mine was 10×30 cm at the bottom and 11×31 cm at the top) with parchment paper.
For the vegan version start with making a flax egg and leave that in the fridge for a few minutes to form a gel-like texture.
In a bowl mash the bananas with a fork. Add honey or agave/maple syrup, melted coconut oil, eggs or flax eggs, almond milk or water and vanilla extract to the mashed bananas and mix well.
Now you can add the rest of the ingredients – flour, baking soda, salt, cocoa nibs, and walnuts. Mix until all the ingredients are well combined and you can’t see any more dry bits. Put the mixture into the prepared pan and even it out.
Now combine all 3 ingredients for the topping and spread it over the batter.
Bake for 45-50 minutes or until the knife or a toothpick you insert in the middle of the batter comes out clean.
Leave to cool a bit and enjoy. It keeps best stored in and airtight container for a few days.