125g self-raising gluten free flour
½ tsp gluten free baking powder
2 tsp ground cinnamon
50g lactose free butter, melted
2 tsp vanilla essence
1 tbsp lactose free milk
3 ripe bananas, mashed
Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.
Weigh the gluten free flour, baking powder and cinnamon into a bowl and mix with a wooden spoon.
Then weigh the lactose free butter, vanilla essence, egg, lactose free milk and mashed bananas and put into another bowl or jug and mix with a small balloon whisk or fork.
Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and combine thoroughly with a wooden spoon.
Pour the cake mixture into the prepared tin and bake for 30 - 40 mins or until a skewer inserted in the middle comes out clean.
Remove from the oven, allow to cool in the tin for 10 mins then turn out.
Recipe adapted from: Good Food