2 cups rice flour
3 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar (I used 1/4c brown sugar and a cup of white sugar)
23 oz bananas (I use 3 average sized ones)
4 large eggs
4 tbsp icing sugar
1 tbsp lemon juice
Preheat oven to 350
Sift flours with baking powder and salt (yeah right, I never sift)
Beat the butter, sugar and bananas together until smooth and then briefly stir in the eggs.
Stir this into the flour mixture until blended.
Pour into a large loaf pan and bake for about 1 - 1 1/4 hours or until a skewer comes out clean and the cake is just firm.
Cool for 10 minutes and then mix the sugar with the lemon juice and drizzle over the top. (I like it lemony so I use more lemon juice)
That's all there is to it!
This cake is lemony and moist and delicious, and will keep well for several days. Even if you have no problem with gluten, you should try this fantastic recipe.