Makes 1 loaf
125g butter, at room temperature
125g light muscovado sugar
2 eggs, lightly beaten
50g apple sauce
3 very ripe bananas, mashed
1½ tsp cinnamon
150g gluten-free plain flour
1 tsp gluten-free baking powder
70g walnuts, chopped, plus extra for topping
For the icing:
75g butter, at room temperature
100g icing sugar, sifted
50g light muscovado sugar
½ tbsp milk
Dried banana slices (optional)
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a standard 900g loaf tin with parchment paper. Beat the butter and sugar in a mixing bowl for a few minutes until pale and creamy. Gradually whisk in the eggs, apple sauce and mashed bananas.
- Stir in the cinnamon, flour and baking powder until just combined. Stir in the walnuts.
- Scrape into the tin and bake for 50-60 minutes until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin, then transfer to a wire rack to cool completely.
- To make the icing, beat the butter, icing sugar and muscovado sugar until smooth. Stir in the milk if the mixture is too thick. Spread it over the cooled cake and top with walnuts and dried banana slices.
Per serving: 332kcals, 13.4g fat (5.7g saturated), 48.9g carbs, 32.4g sugars, 4.8g protein, 2.1g fibre, 0.072g sodium