After career changes heading off in this and that direction like branches on a scraggly tree, writing has been the stable undercurrent through this life. Also affection for cows, animals, family time and the great outdoors, art, craft and exercise!
1 1/2 cups mashed ripe bananas 3/4 cup brown sugar 1tsp vanilla extract 2 eggs, beaten
1 1/4 cups white rice flour 1/2 tsp each of ground cinnamon and ground ginger
1/4 cup chopped hazelnuts
3/4 tsp GF baking powder
1/2 tsp baking soda
1/4 cup canola oil
1/2 cup coarsely chopped roasted hazelnuts for topping
Combine banana, sugar and vanilla in a bowl, add eggs and combine well. Sift rice flour, spices, nuts, baking powder, baking soda and oil. Add banana mixture.
Pour into greased 10 x 20cm loaf tin. Bake at 180 degrees, stand for 5 minutes before turning out.
20g soft, unsalted butter
120g pure icing sugar, sifted
50g cream cheese
1tbs lemon juice
Beat all ingredients together leaving lemon juice until last. Spread over cake and scatter with roasted hazelnuts.
HI there, cannot believe I forgot to put time on!Sorry. It takes about 45-50 minutes in a forced oven. Very forgiving recipe though , I forgot and left it over an hour and fine just a little drier.
Hope this helps, enjoy:)