Coconut Banana Cake

This is a great way to use up bananas that are perhaps too ripe to eat.

INGREDIENTS

• 140g unsalted butter, softened
• 140g dark brown soft sugar
• 2 large eggs
• 3 small ripe bananas, mashed (280g)
• 65g coconut flour
• 75g gluten free self-raising flour
• ½ tsp gluten free baking powder
• ¼ tsp LoSalt

METHOD

1. Preheat the oven to 180oC, gas mark 4. Grease and line a 900g loaf tin.
2. Using an electric hand whisk, beat together the butter and sugar until pale and fluffy.
3. Whisk in the eggs 1 at a time, then stir in the mashed bananas.
4. Fold in both flours, baking powder and LoSalt and spoon into the prepared tin.
5. Bake for 35-40 minutes until a skewer comes out clean.
6. Cool slightly before removing from the tin.