The perfect way to use up the last, lonely bananas sitting in the fruit bowl looking brown and not remotely appetising.
Prepare an 18cm square tin or 2lb / 900 g loaf tin
Preheat the oven to 150c / Gas 2
170 g gluten-free self-raising flour 140 g butter
100 g light muscovado sugar 4 eggs (3 if not using gf flour)
1 large /2 small ripe bananas – 5/6 slices for the top and the rest mashed (I leave mine quite chunky) or 1 large mashed and 2 split in half for the top of the cake if making a square cake.
Put all the ingredients (except banana) in to a bowl and mix well until smooth. Add the mashed banana and ensure all mixed in. Put the mixture in the prepared tin and place the sliced banana on the surface of the mixture.
Place in the oven and cook on the low heat for about 45 minutes – until the mixture is firming up. Then increase the heat to 180 C / gas mark 4 and cook until a skewer comes out clean – about 1/2 hour.
Turn on to a rack and allow to cool – or eat as a delicious pudding whilst still hot from the oven!