Preheat your oven to 160ºC and line a medium loaf tin with baking paper.

In a mixing bowl, whisk together the eggs, olive oil (or coconut oil), milk (or water), vanilla paste (if using), and honey.

Mash the ripe bananas with a fork and add them to the egg mixture, whisking together until well combined.

In another bowl, mix together the bicarbonate of soda, chestnut flour, gluten-free plain flour, cacao powder, and cinnamon.

Pour the dry ingredients into the wet mixture and combine with a wooden spoon.

Pour the mixture into the prepared baking tin.

Slice an extra banana and place the slices on top of the mixture.

Put the tin in the oven and bake for about 1 hour and 10 minutes.

After an hour of baking, test the loaf by poking a skewer or knife into the middle.

If it comes out clean, remove it from the oven.

If not, continue baking for another 10 minutes.