Banana loaf with lemon icing

This gluten free cake from my battered, sticky and well worn Antoninette Savill cook book is a great use for over ripe bananas and it is well worth hunting down the flours and having a go even if you dont have a gluten intolerance. (and no the picture isn't a true representation of the finished article!!)

Ingredients

5oz rice flour
5oz buckwheat flour
3 heaped tsp baking powder (gluten free)
1/2 tsp salt
9oz of Margarine (DF if using)
9oz sugar
23oz peeled ripe bananas - mashed well
4 large free range eggs
icing
4 tbs icing sugar
1/2 - 1 tbs lemon juice


Preheat oven to 180C and grease and line a 9-10 inch loaf tin

Sift flours, baking powder and salt into a large bowl
Beat together the margarine, sugar and bananas until they are smooth, add in the eggs and blend. Stir in the flour until evenly blended and then pour the batter into the loaf tin.

Bake until a skewer comes out clean - 1 - 1 1/4 hours (if the top is getting a little too brown then loosely cover with foil)

Allow to cool in the tin for at least 10 minutes before removing to the rack

Once cool - mix the icing sugar with the lemon juice until it is a stiff paste and then ice the top of the loaf - alternatively the loaf can be frozen for up to a month.

Store in an airtight tin - will last around a week if it gets that far!