Banana and Chocolate cake

This cake earned me the following comment on Facebook from my gf friend Charlotte: "Jane C makes the best banana and chocolate cake in the known universe!" It's a great way to use up those black spotted bananas at the bottom of the fruit bowl that nobody wants to eat.

**If you have trouble finding gluten-free ingredients, follow the links under 'Sources' at the bottom of the page.**

You will need:

• 250g Doves Farm self-raising gluten-free flour
• 1tsp gluten-free baking powder
• 125g butter or margarine + some for greasing the tin
  
• 150g caster sugar
• 3 or 4 overripe bananas
• 2 eggs
• 100g chocolate chopped into chips (I use 70% dark choc but any will work)
• optional: a handful of chopped nuts (I use walnuts)

1. Heat the oven to 180C/350F. Butter a loaf or cake tin.
2. Sieve the flour and baking powder together into a large bowl. Add the chopped nuts and choc chips.
3. Put the butter and sugar in a food processor or mixer and cream well.
4. Add the eggs and then the bananas and blitz/mix.
5. Pour the wet mix into the dry and stir gently but thoroughly.
6. Pour into the cake tin and cook until a knifepoint comes out clean from the centre - about 45 minutes in a round cake tin in my fan oven.

Delicious with friends over a cup of tea (they won't guess it's gluten-free) or as a pud with vanilla or chocolate ice cream!