PREPARATION TIME 20 minutes COOKING TIME 1–1¼ hours MAKES 1 loaf (serves 10)
115g (4oz) butter, softened
115g (4oz) light soft brown sugar
115g (4oz) thick-set honey
2 eggs, beaten
225g (8oz) gluten-free plain white flour
1½ teaspoons gluten-free baking powder
1 teaspoon ground cinnamon
2 large bananas (total weight of bananas with skin = about 450g/1lb)
a squeeze of lemon juice
55g (2oz) walnuts, chopped
1 Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a 900g (2lb) loaf tin and set aside. Place the butter, sugar and honey in a bowl and beat together until light and fluffy. Gradually beat in the eggs, then fold in the flour, baking powder and cinnamon.
2 Peel the bananas and mash the flesh with a little lemon juice. Fold the mashed bananas and walnuts into the bread mixture until well mixed, then spoon the mixture into the loaf tin and level the surface.
3 Bake for 1–1¼ hours, or until risen, golden brown and firm to touch. Cover loosely with foil towards the end of the cooking time if the top is browning too quickly.
4 Remove the bread from the oven and allow to cool in the tin for a few minutes, then turn out onto a wire rack. Serve warm or cold in slices.
Variation Use pecans, raisins or chopped pitted dried dates in place of walnuts.