Preheat the oven to 170°C/150°C Fan/325°F and line a 2lb loaf tin (I use one measuring 24 x 12cm / 9½ x 5 inches). Unless of course, you are halving quantities for a 1lb tin. Drop in a paper liner or line with baking parchment.
Mix the rice flour, ground almonds, baking powder, bicarb and salt in a bowl. Set aside just now.
In a large bowl, big enough to take all the ingredients later, mash the peeled bananas thoroughly. Beat in the vanilla, and then the Greek yogurt and then, one by one, the eggs, followed by the oil and sugar.
When everything’s combined, gradually beat in the flour mixture. Scrape the sides of the bowl down to make sure all is combined, and then fold in the chopped chocolate and walnuts.
Pour and scrape the batter into the lined loaf tin, then bake in the oven for 45-55 minutes until shrinking from the sides of the tin, and a cake tester (if you manage to avoid the gooey chocolate) will come out cleanish but with a few damp crumbs sticking to it. Sit the tin on a wire rack, and allow the cake to cool completely before removing from the tin.
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