I buy bananas and then forget about them, usually when I remember them they’ve gone a lovely mottled brown colour. It was this that inspired this recipe; it’s a way of using those overripe bananas. My kids don’t know that it has banana in it either, if they did they wouldn’t eat it- just because. So I kind of get a cheeky kick out of knowing they’re eating banana and would go mad if they found out.
Ingredients
6oz gluten free self-raising flour
6oz golden caster sugar
2 tsp xanthan gum
1 tsp gluten free baking powder
1 tbsp maca powder
175g softened unsalted butter
3 medium eggs beaten
1 tbsp honey
2 medium ripe bananas mashed
300g icing sugar
water
grease and line a 1lb loaf tin and preheat the oven to 150C.
In a bowl add all the dry ingredients and combine with a wooden spoon.
Then add the butter to the dry ingredients mixing well, before adding the eggs and mixing well, then the honey and mashed bananas. Ensure the mix is well combined, it won’t go completely smooth because of the bananas. Pour the mix into the loaf tin and bake for about 35 minutes or until a skewer inserted in the middle comes out clean.
Allow the loaf to cool completely. Sift the icing sugar into a bowl and add the water a tablespoon at a time, mix until you have a thick consistency that is still spreadable. When you’re happy with your icing mix, smooth across the top of the loaf.
