This adapted banana bread recipe. Is full of Christmas magic and everyone will love tucking into a slice of this beautiful banana and pecan wreath cake. No one would ever know it’s gluten free!

Ingredients
- 3 large or 4 medium ripe bananas roughly mashed
- 250 g caster sugar
- 125 g unsalted butter
- 2 medium eggs
- 250 g Gluten free self raising flour
- 1 tsp of baking powder
- 1 tsp ground cinnamon
- 120 g pecans chopped
- 200 g Icing sugar
- 5 tsp water
- 8 Whole pecans
- Edible glitter
Instructions
- Heat your oven to 190◦C or gas mark 5 and grease a cake ring
- Cream the bananas and sugar together in a mixer until fluffy
- Add the butter and beat until evenly combined.
- Beat in the eggs one at a time, adding a spoonful of flour with each.
- Sift in the remaining flour, then carefully fold in.
- Fold in the pecan pieces.
- Spoon the mixture into the cake ring and bake for 30 minutes until golden brown.
- Turn out onto a cooling rack and allow to cool completely before icing.
To make the icing.
- Mix icing sugar with water until you have a smooth thick consistency.
- Dribble over the top of the pecan ring.
- Top with pecans and decorate with a sprinkle of edible glitter.
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