Ingredients

75g coconut oil (melted)

3 large very ripe bananas

6-8 medjool dates (pitted)

1 large egg

185g gluten free flour

5g baking powder

3g sea salt

15ml cider vinegar

45ml warm water

200g smooth peanut butter

15ml maple syrup

2 sliced banans

(also strawberry jam if you fancy)

Method

1. Pulse the dates, banana, egg and coconut oil until smooth.

2. Add the flour, and baking powder, pulse.

3. Add the water and vinegar.

4. Now put in a greased, lined 2 lbs loaf tin and bake at 180C for about 55 minutes.

5. Cool.

6. Slice into thick pieces, add peanut butter (jam) and slices of banana.

7. Dust with icing sugar and serve.

If you make this, or any other recipe from the show, send us a picture of you and your dish to sundaybrunch@channel4.com