Preheat your oven to 180C (160C fan).
Cream together the light brown sugar and butter (or dairy free spread) until light and fluffy.
Next add your beaten eggs alongside your mashed banana (I tend to just mash mine with a fork!). Either by hand or with a whisk, mix your eggs and banana in until combined. At this stage you'll realise how important it is to have very ripe bananas - if they are underripe it's harder for them to combine.
Add your gluten free flour and bicarbonate of soda to the bowl and mix briefly just to combine and so that no dry flour can be seen. Fold in your chocolate chips at this point, if using.
Spoon / pour your mixture into a preprepared 2lb loaf tin (I use parchment/baking paper). And place in the oven for about an hour.
Check that it's cooked by sticking a skewer into the centre and seeing if it comes out clean. If the cake is going too brown on top for your liking, you can always quickly cover it with a bit of foil nearer the end of baking. I find sometimes loaf cakes brown quicker on the outside than they cook!
Once cooked through, remove from the oven and allow to cool.
Serve up cold or warmed. Enjoy!