Thanks to Women’s Weekly ‘Sweet Old-Fashioned Favourites’ for the original recipe, and to my friend Loretta for making the recipe vegan and gluten free.
1 1/2 cups SR gluten-free flour
1 cup raw sugar
1 teaspoon cinnamon
1/2 teaspoon bicarbonate of soda
egg replacer equal to 3 eggs
3/4 cup rice bran oil
3/4 cup chopped walnuts
2 cups mashed, over-ripe bananas
1/2 cup chopped pineapple
Oven 180 °C
Grease and line a 23cm square pan.
Sift flour, cinnamon and bicarbonate of soda into a large bowl. Mix egg replacer with water in a smaller bowl. Combine the egg replacer mixture with the flour mixture and mix in the oil, nuts, banana and pineapple, until just mixed.
Pour the mixture into the pan and bake for about an hour, until a skewer comes out clean.
Cool in pan for about 10 minutes, before turning out onto a rack to cool.
Keeps really well in an airtight container in the fridge.