Preheat the oven to 180°C (160°C fan).

Take the room temperature butter, brown sugar and honey. Put it in a bowl and give it a good mix until the mixture has a nice and creamy consistency. (It will save you a lot of elbow grease if you use room temperature rather than straight out of the fridge.)

Then, on a cutting board/ plate give the bananas a good mash with a fork.

Next, add the mashed bananas to the mix and stir.

Add 2 eggs to the mix and stir.

Then add 1 teaspoon of vanilla extract.

Next, add 300g of gluten free rice flour and 1 teaspoon of bicarbonate soda to the bowl and give it a thorough mixing, so no white powder can be seen.

Line a loaf tin/ baking dish with parchment paper, and add the mixture to the parchment paper lined tin.

Pop the mixture filled loaf tin in the oven for 1hr.

To check the banana bread is fully cooked through use a toothpick (if it comes out clean, you’re all good to go 😊).

Leave out to cool, as it’s easier to cut, if you have the patience😊.

Happy eating!!!