Put the bananas into a large bowl and mash with a fork.
Add the sugar and melted butter and beat together.
Add the eggs and beat again.
Fold in the flour and baking powder.
Add the Mini Eggs and marzipan. Fold through gently until the additions are evenly distributed.
Line a loaf tin with baking paper. Pour in the mixture and gently level off.
Bake for 1 hour until golden brown on top and fully cooked through. You can check this by pushing a skewer into the centre of the loaf. If it comes out clean, the cake is ready. Leave to cool completely. The edges and top will be golden but not crusty or dry.
Break the chocolate into a heatproof bowl, then melt in a microwave or over a bain marie. Add the cream and stir until you have a smooth, glossy ganache.
Pour the ganache over the cooled loaf.
Immediately scatter the Mini Egg pieces on top.
Leave to set, then cut your Easter banana bread into slices to serve.
This Easter banana bread should be stored in an airtight container, preferably somewhere cool and dark. In the pantry or cupboard would be ideal, but a shady spot on the counter will also be fine. Stored correctly, it will keep for 3-5 days.