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Rated excellent by our customers

This is a recipe entered in our October 2014 Real Free-From Baking Competition, contributed by Kay Dee. Hope you enjoy it!

Customer Rating:
4.0

(1 votes)

Posted by: Ann Smyth
On: 13/10/2014

British

1 - 2 hrs

Newbie

Baking Sweet
Desserts
Recipes for kids

Ingredient	Add
100g butter, softened	Available only in our Edinburgh shops	More products
80g light brown sugar		More products
2 large free-range eggs	Awaiting stock	More products
3 ripe bananas, mashed		More products
175g rice flour		More products
50g cornflour		More products
1 tsp gluten free baking powder	Awaiting stock	More products
1/2 tsp gluten free baking soda		More products
50g chopped dates, soaked		More products
1 tsp flax seeds		More products
poppy seeds for sprinkling		More products
2 x 1lb loaf tins

Need help converting measurements? View our recipe measurement conversion tables here.

Preheat the oven to 180C/Gas 4.
Cream the butter and sugar until pale, light and soft.
Add the eggs and beat well.
Fold the mashed bananas into the mixture.
In a separate bowl sift together the rice flour, cornflour, baking powder and baking soda.
Gently fold the dry ingredients, dates and flaxseed into the wet mixture until all flour disappears.
Pour the mixture into the loaf tins and sprinkle with some flaxseed and poppy seeds.
Bake for 50 minutes or until a skewer inserted into the cake comes out clean.
Remove from the tin and cool on a rack.