Tasty, moist, gluten free banana cake.

90 grams butter
1/3 cup sugar
1 egg
1 large banana
1 teaspoon lemon juice
1 ¼ cups of gluten free self raising flour
1/3 cup plain yoghurt
2 tablespoons finely chopped walnuts
Beat butter and sugar until light and creamy. Add lightly beaten egg, the peeled, mashed banana and the lemon juice. Fold in dry ingredients and yoghurt. Stir in half the chopped walnuts, mix until smooth. Spoon mixture into greased and greased paper lined 25 cm x 8 cm (10in x 3 in) bar tin, sprinkle with remaining walnuts.

Bake in 180C oven for 40 minutes or until a skewer comes out clean. Allow cake to cool 5 minutes in tin, turn out and cool on wire rack. When cold, cut into slices, serve with butter.