Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
Line a 900g 2lb loaf tin with parchment paper or silicone paper liner.
In a large bowl, whisk the eggs until smooth, adding in the mashed bananas, vanilla, oil and brown rice syrup and combining thoroughly (either by hand or using an electric food whisk)
Into a separate bowl, sieve the brown rice flour, buckwheat flour, baking powder and bicarbonate of soda then add the sea salt and mix well,
Using a metal spoon fold the dry ingredients into the wet mixture and, when combined, stir in the dark chocolate chunks and chopped pecans, setting aside a small handful of each for later
Pour the mix into the pre-lined loaf tin and sprinkle the remaining nuts and chocolate over the top.
Bake for 1 hour until a knife inserted into the middle of the loaf comes out clean.
If, part way through baking, it looks like the nuts on top are starting to burn, remove the loaf from the oven, cover loosely with foil and then return to the oven to finish cooking.
Remove from the oven and leave to cool in the tin for 10 minutes, and then turn out onto a wire rack to cool completely before serving.
You can make this loaf the day before serving, which I do often, wrapping it tightly in foil once it has thoroughly cooled to keep it deliciously moist.
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