Banana and Brazil Nut Loaf Cake

• 2 ripe bananas
• 115g butter, softened
• 115g caster sugar + 1 tbsp
• 2 large eggs
• 115g gluten free self-raising flour
• 3 tbsp buttermilk
• 2 tsp ground cinnamon
• 1 tsp ground mixed spice
• 100g brazil nuts coarsely chopped

Caramel Glaze

• 1 tbsp butter
• 1 tbsp soft brown sugar
• 1 tbsp golden syrup
• 1/4 tsp fine sea salt

Heat oven to 180C.

Grease and line 2 1lb loaf tins.

Put bananas in bowl and mash.

Whisk butter and sugar until light and creamy, add the eggs one at a time, whisking after each addition.

Add mashed banana and the flour, buttermilk, cinnamon, mixed spice and brazil nuts, and fold it in until mixed well.

Divide between the tins and bake for 25-30 mins until firm to the touch.

Allow loaves to cool and then make the glaze. Pour it over whilst it is still hot.