Brazil Nut and Banana Brownie
2 very ripe bananas (8oz/225g flesh)
6 oz (170g) gluten-free flour
2 tbsp cocoa
4 oz (115g) sugar
5 fl oz (140 ml) vegetable oil
5 fl oz (140 ml) water
1 tsp bicarbonate of soda
2 oz (55g) brazil nuts
1. Preheat the oven to 180C/350F/gas mark 4.
Mash the bananas in a mixing bowl, then sieve in the flour and cocoa.
Add the sugar, vegetable oil and water, reserving 1 tbsp of the water.
3. Dissolve the bicarbonate of soda in the tbsp of water then add to the bowl. Mix well then stir in the brazil nuts.
Put the mixture in a greased brownie tin and place in the oven. Bake
for 40 minutes or until a cocktail stick comes out clean. Eat within a
day or two.