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Preheat the oven to 400 °F (200 °C), 350 °F fan (180 °C fan)
Line a 12" x 4" (30 x 10cm) tin with baking paper.
Peel and mash the bananas with a fork and set aside.
Ground the walnuts.
In a bowl whisk together chestnut flour, ground walnuts, bicarbonate of soda, cinnamon and pinch of salt and set aside.
Melt the butter and set aside.
Whisk the eggs, maple syrup, vanilla and apple cider vinegar and fold into your dry mix.
Now stir in the mashed bananas.
Finally fold in the melted butter.
Spoon the mixture into your lined tin and bake for 50 min or until a cocktail stick comes out clean.
Remove from the oven and leave to cool down.
Store in a fridge in an airtight container for up to a week.