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Banana, walnut and chocolate loaf

Keep going back for more with this delicious combination of flavours

  • Makes6-8
  • 1 hour 40 mins
  • 190°C/fan 170°C/gas mark 5

Emily's tip

I like a generous portion warmed and with a dash of cream. Any uneaten cake will keep in an airtight container for up to 3 days.


  • 4 ripe bananas
  • 250g caster sugar
  • 2 eggs
  • 150g butter, softened
  • 250g gluten-free plain flour
  • 2 tsp gluten-free baking powder
  • 100g chocolate chips
  • 100g walnut pieces, roughly chopped


1 Pre-heat the oven to 190°C/fan 170°C/gas mark 5. Line a 900g/2lb loaf tin (approx. 20 x 12cm) with baking parchment with a bit coming up the sides as it will be easier lifting it out.

2 In a large bowl, cream the butter and sugar together using an electric whisk. In a different bowl mash the bananas. Slowly add the bananas and the eggs into the creamed butter and sugar. Mix them all together with an electric whisk.

3 Sieve in the gluten-free flour and gluten-free baking powder and gently fold together with a spatula. Add the chopped walnuts and chocolate chips. Give everything one final mix with the spatula before tipping into the lined loaf tin.

4 Bake for 1 hour 15 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out and serve either warm or at room temperature.