140g lactose free butter, softened, plus extra for the tin

140g caster sugar

2 large eggs, beaten

140g gluten free self-raising flour

1 tsp gluten free baking powder

2 very ripe bananas, mashed

50g icing sugar

Serves - 4


Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin and line the base and sides with baking parchment.

Cream the lactose free butter and sugar until light and fluffy, then slowly add the eggs with a little gluten free flour.

Fold in the remaining gluten free flour, baking powder and bananas.

Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.

Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and serve.

Recipe adapted from: Good Food
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