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
handful dried banana chips, for decoration
Serves - 4
Heat oven to 180C/160C fan/gas 4. Butter 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 decorate with banana chips.
Recipe adapted from: Good Food