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.
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.
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