Ingredients
-
- 3 bananas (2 mashed and 1 cut in half down the length of the banana)
- 100ml soya milk, unsweetened
- 1tbsp lemon juice
- 225g gluten free self raising flour
- Half a teaspoon gluten free baking baking powder
- Half a teaspoon of ground cinnamon
- 250g light muscovado sugar
- 75g Stork baking block
- 2tbsp maple syrup
- 1tsp vanilla essence
- For the toffee sauce
- 50g dark muscavado sugar
- 3 tbsp maple syrup
- 1tbsp water
Directions
- Preheat the oven to 180 degrees (160 fan oven), gas mark 4.
- Grease and bottom line a 900g loaf tin with baking paper.
- Add the halved banana, with the cut side facing down onto the base of the tin.
- Place soya milk and lemon juice together in a large bowl and leave for 2 minutes.
- Sieve together the flour, baking powder and cinnamon over the milk and add the sugar, Stork, maple syrup, essence and mashed bananas.
- Mix together until evenly blended and pour into the tin.
- Bake for 1hr – 1hr 15 mins or until a skewer comes out clean.
- Leave to cool in the tin for 5 mins then turn to cool on a cooling rack.
- To make the toffee sauce, gently heat the sugar, maple syrup and water together, and drizzle over the cake.