This is more like a bread than a cake and is great toasted, smothered in dairy free spread for an easy breakfast or snack. I’ve used sultanas but raisins or dates would work equally well. For slightly extra sweetness add 1/2 cup of agave nectar or golden syrup (for non babies). The addition of sparkling water adds extra lightness to the mixture and gets rid of any lumps. If the dairy free spread is a little hard, just melt for a few seconds in the microwave. For egg eaters, substitute the egg replacer for 2 eggs and only add the sparkling water if the mixture is dry.
1/2 cup dairy free spread
3-4 ripe, mashed bananas
2 heaped teaspoons egg replacer mixed with 4 tablespoons water
1 tsp cinnamon
2 cups gluten free self raising flour
1/2 cup agave nectar or golden syrup (optional)
1 cup sultanas
1/2 cup sparkling water
Grease a 2lb loaf tin. Whisk the egg replacer and 4 tablespoons water. Mix through the dairy spread. Add cinnamon, agave syrup if using and mashed bananas. Add flour and sultanas till well combined. Finally, mix through the sparkling water swiftly. The mixture should drop off the spoon easily, if it doesn’t just add a little more water. Spoon mixture into loaf tin and place in a pre-heated oven at 180 degrees for 40-50 mins. Check if bread is done by inserting a skewer into mixture; once cooked it should come out clean.