- 5 small ripe bananas (4 mashed, 1 sliced down the middle to decorate the top)
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 150g gluten-free self-raising flour
- 100g gluten-free oats
Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…
- 50g ground almonds
- 1 tsp gluten-free baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 90g dark brown sugar
- 90g caster sugar
- 100g butter, melted
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tbsp icing sugar
Heat the oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (our tin was 19 x 9 x 6cm). Put all the ingredients, except the sliced banana, 1 tbsp caster sugar and the icing sugar, into a large bowl and stir until smooth and combined.
Pour into the tin and put the two remaining banana halves cut-side up across the top of the batter, pressing down slightly. Sprinkle over the caster sugar. Bake for 1hr-1hr 15 mins until a skewer comes out clean, covering with foil towards the end of cooking if it browns too much.
Dust with icing sugar and leave to cool.