Gluten free banana and chocolate cake

This has become a favourite in our house plus it is a great way to use up the browned bananas that no one wants to eat. In fact the cake is better for using really browned bananas. I do sometimes also make this mix up and make it into muffins and you can leave out the chocolate if you are not a chocolate fan! As with most of these recipes to switch it back to a recipe that is not gluten free then just substitute your usual self raising flour. 

Ingredients

270g gluten free self raising flour (I use doves farm)
2 tsp cinnamon
250g soft light brown sugar ( I use muscovado sugar) OR 160 g runny honey (about 3 tblsp) 

2 eggs

200g bananas peeled and mashed up well.

130g melted butter

Optional as can make it as just a banana cake,
120g chopped plain chocolate (try to use 85% cocoa chocolate if available), chocolate chips or even cacao nibs

Method

1. Grease and line a deep 23cm by 13cm loaf tin with baking parchment.

2. Preheat oven to 170c/325f/gas mark3

3. Sieve the flour and cinnamon into a bowl and set aside.
4. Put the sugar or honey and eggs in a mixer and whisk until well mixed and light and fluffy or whisk up with a handheld electric mixer.

5. Whisk in the mashed banana.

6. Beat in the sieved flour and cinnamon until just mixed and then add in the melted butter. Beat again until really well mixed.

7. Add in the chopped chocolate, if using and mix again.

8. Pour into the tin and smooth out.

9. Bake for about an hour or until a skewer inserted into the middle comes out clean.

10. Leave the cake to cool slightly before turning out and then turn onto a wire rack to cool completely.

11. Serve in slices.