1 ripe banana (peeled weight 100g/4oz)
1 tbsp lactose free milk
50g/2oz lactose free soft butter or baking spread
75g/3oz gluten free plain flour
75g/3oz caster sugar
½ tsp bicarbonate of soda
½ tsp gluten free baking powder
1 free-range egg
50g/2oz lactose/dairy free dark chocolate chips
Serves - 6-8
Preheat the oven 160C/325F/Gas 3. Grease and line a 450g/1lb loaf tin with non-stick baking parchment.
Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.
Stir in the lactose/dairy free chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.
Bake for 40-45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack. Slice and serve.
Recipe adapted from: Good Food