The batter is still there, how do i correct this?

I think it would probably be ok. I'm sure I've done it in the past but can't remember if I made any adjustments. You could add an extra 2 tablespoons of flour or maybe just give it an extra 5 minutes in the oven to dry it out a bit more.
It's still great without the chocolate chips so feel free to omit them completely or use extra nuts, seeds or dried fruit.
Enjoy!

If you don't want to use the molasses I'd just omit it. It's used in this recipe because of it's dark, bitter flavour. It's not sweet like maple syrup. The same amount of maple syrup would just get lost in it and be a waste really.
Molasses is my secret ingredient in banana bread. It really works to enhance all of the flavours, but won't affect how the recipe works if it's omitted so you can safely leave it out.
A bottle keeps for years though if you want to get some. You don't have to worry about it getting wasted. I have an awesome gingerbread cake that uses a full cup of it too if that helps make your decision ;O)

We’re lucky enough to have a plantain tree in our garden so used some very ripe fruit as a banana substitute and I added some chopped dates to the recipe but made muffins instead of using a bread tin. I’m happy to report everything worked out great!

This was sooo good, thanks for the recipe! I used maple syrup instead of sugar and just added a little more flour to get the consistency right. Also subbed tahini for the oil/nut butter. Turned out perfect!

Freeze it well wrapped then leave to defrost on the counter overnight. It should be all ready to eat by the morning!

Hi, i just made it with half wheat and half purposed flour. Haven't tested it yet, (fasting time) but it smells delicious! If i'd like to freeze it, how the defrost prochedure will be? Thank you for sharing this recipe! ;)

Thank you! So pleased you enjoyed it!