Gluten-free banana upside down pudding- YUM!

10 Jun

100g sultanas
100ml Chai Tea (black, freshly brewed)
4 large bananas
4 tablespoons golden syrup
75g soft butter/ marg
100g caster sugar
1 egg
1tsp vanilla essence
175g gluten-free self raising flour
60g pecan halves

1. Soak the sultanas in the chai tea for 30 minutes. Heat the oven to 160C/fan 140C/gas 3. Line a 23cm x 13cm loaf tin with baking paper. Cut 2 of the bananas into sections that fit the width of the tin, then halve lengthways. Pour the golden syrup along the base of the tin and cover with the banana pieces, cut-side down, fitting them in to make a neat, even layer.

2. Beat the butter and sugar iwith a mixer (I use my Kenwood), add the egg, mash the remaining bananas and add to the mix with the vanilla essence and mix again. Then, mix in the flour, pecans and sultanas. Spoon onto the bananas, being careful not to move them, level the top and bake for 45 minutes or until cooked through (test with a skewer, but don’t push it in all the way or you’ll hit the banana). Leave for 10 minutes so the syrup soaks into the cake, then turn out onto a plate and serve with custard.

Simple! And sooooo tasty- you won’t even know it’s gluten-free. This cake would serve 8 easily, or you can freeze the remaining portions.


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