An old-fashioned English cake, traditionally from Yorkshire, packed with bananas and nuts and delicious served sliced. My recipe has mixed seeds in too!
2 teaspoons gluten-free baking powder
1/2 level teaspoon xanthan gum
75g dairy-free margarine
175g caster sugar
2 eggs, beaten
350g bananas, peeled and mashed
50g chopped mixed nuts
50g mixed seeds
Preheat your oven to 180'C / 350'F / Gas 4.
Lightly oil a 1kg loaf tin.
In a bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum and salt.
In a separate bowl whisk the dairy-free margarine with the sugar, then gradually add the eggs with the flour.
Stir in the bananas, nuts and seeds and pour into your prepared tin.
Bake for about 1 1/4 hours or until a skewer, inserted into the middle of the tea bread, comes out clean.
Turn out onto a cooling rack and brush the top with a simple sugar glaze, made from dissolving 1 teaspoon of brown sugar with a little water.
When cold, slice and serve on its own or with a dairy-free spread.