- 262g Gluten-free flour
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp cinnamon powder
- 141g butter, softened
- 90g dark muscovado sugar
- 2 Tbs honey
- 3 eggs
- 425g bananas (4 average-sized)
- 57g chopped walnuts
Preheat the oven to 225 deg celcius.
Whisk butter with sugar until pale and fluffy, then whisk in eggs and honey. Add the bananas and mash them up with a fork, texture is desirable here.
Sift the baking powder, baking sofa, salt, cinnamon and flour together.
Combine the 2 with scrape/fold movements of a spatula. Do not over mix, just scrape and fold until you no longer see dry powder anymore. Stir in the walnuts and mix slightly.
Prepare either a baking tin by lining it with baking paper, pour the batter in and bake.
Depending on the shape of your tin, it might take up to an hour. You’ll have to bake until a tooth pick comes out quite clean.
You can also pour the batter into a muffin tray, which should cook in 20 - 25 minutes.