Lemon sultana cake

Fruit and vegetables

150g/5½oz peeled banana, mashed
1 large lemon, juice and rind only

Tins, packets and jars

120g/4½oz rolled oats, pulverised in a food processor

Cooking ingredients

120g/4½oz virgin coconut oil or dairy-free margarine
2 large eggs plus ½ tsp wheat-free and gluten-free baking powder, OR if you can't eat eggs, 2 heaped tsp wheat-free and gluten-free baking powder
25g/¾oz potato flour or cornflour
100g/3½oz sultanas

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