Gluten-Free Banana And Pecan Cake - cooking recipe

Ingredients

150 g pecan nuts
350 g gluten-free plain flour
2 teaspoons xanthan gum
2 1/2 teaspoons gluten free baking powder
225 g butter
225 g sugar
1/2 teaspoon vanilla extract
4 eggs
4 bananas
85 g chocolate

Preparation

Preheat the oven to 180C/160C fan/Gas 4. Line a 33x23cm shallow tin with baking paper. Put half the nuts on a baking tray and bake for 5 minutes until lightly toasted. Chop roughly.
Sift the flour, Xanthan gum and baking powder.
In a different bowl, beat the spread and sugar until creamy. Beat in the vanilla and the eggs, one at a time, adding 1tbsp of the flour mixture with each egg.
Mash the bananas with a fork, then fold into the mixture with the rest of the flour, chopped nuts, and dark chocolate.
Put into the cake tin, level the top, scatter with the remaining nuts, and bake for 40-45 minutes or until the middle of the cake springs back when lightly pressed.
Cool on a wire rack.