Banana, Walnut and Chocolate Chip Loaf
Keep going back for more with this delicious combination of flavours
6-8 slices
190°C/fan 170°C/gas mark 5
1 hour 40 minutes
“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.”
Ingredients
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
Method
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.
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.
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.
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.
