• 200 g (7 oz) brown rice flour
  • 75 g (3 oz) butter, softened
  • 75 g (3 oz) golden caster sugar
  • 2 teaspoons baking powder
  • 1 large banana, mashed
  • 2 eggs
  • 6 toffees, chopped
  • 1 tablespoon light muscovado sugar
  • 15 g (½ oz) chewy banana slices or dried banana chips

Line two 12-hole mini muffin tins with paper cases. Place all the cake ingredients except the toffees in a food processor and whiz until smooth, or beat in a large bowl. Then stir in the toffees.

Spoon the mixture into the paper cases, sprinkle over most of the muscovado sugar and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until golden and just firm to the touch. Remove the cakes from the oven and cool on a wire rack.

Top with chewy banana slices or banana chips and sprinkle with the remaining sugar.

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