• 200 g (7 oz) brown rice flour
  • 75 g (3 oz) lightly salted butter, softened
  • 75 g (3 oz) golden caster sugar
  • 2 teaspoons gluten-free 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, to decorate

Line 2 x 12-section mini muffin tins with paper cases.

Place the flour, butter, caster sugar, baking powder, banana and eggs in a bowl and beat with a hand-held electric whisk until smooth. Stir in the toffees. Divide among the cases and sprinkle over most of the muscovado sugar.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until just firm. Remove the cakes from the oven and transfer to a wire rack to cool.

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

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