Preheat your oven to 180C. If using nuts, toast them in the oven as it is preheating. I used walnuts.
Grease your loaf tins well and line with butter paper. Set aside.
In a large bowl, mix together the sugar and melted butter till completely combined.
Add the eggs, one by one. Whisk well till pale and creamy.
Then add the milk and vanilla. Mix well. Now put in the bananas. I break them into thirds and dunk them in. Then I just mash them roughly with the whisk attachments. Once that’s done, give the batter a quick whisk and move on.
Now use a spatula. Fold in the sifted mixture of flour, baking soda, cinnamon powder (and salt, if using unsalted butter). Mix it well, do not over whisk. Fold till there is no sign of flour.
Now fold in the nuts and chocolate chips.
Pour the mixture into the prepared moulds and bake in the oven for about 90 minutes. (The original recipe says 60 minutes – so check your cake once you reach an hour.) Check if it’s done with a skewer or knife and see that it comes out clean.
Let the cake cool completely for about 2 hours till it reached room temperature. Cut and devour! It’s best at room temperature for about 2 days.