Ingredients

• 125g stoned dates, roughly chopped
• 1 tsp bicarbonate of soda
• 2 Tbspn boiling water
• 100g butter, softened
• 100g caster sugar
• 2 eggs, beaten
• 3 large bananas, mashed
• 200g rice flour
• 50g corn flour
• 1 tspn gluten free baking powder

Method:
Preheat oven to 180°C. Grease and line a 900g loaf tiin. Place dates and bicarb in a small bowl and set aside for 10 mins.

Meanwhile, place the butter and sugar in a large bowl and beat together until light and fluffy. Stir in the remaining ingredients, including the date mixture and combine well.

Spoon the mixture into the prepared tin and place in a preheated oven for about 1 hour until nicely browned and firm to the touch. Remove loaf from the oven and transfer to a wire rack to cool.

Serves 12

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