Preheat the oven to Gas Mark 5/190°C/375°F. Grease two 1lb/450g loaf tins and line with baking parchment, or use loaf tin liners. Mix the mashed bananas with the sweetner and the sunflower oil. Beat the eggs and add to the sugar, oil and mashed bananas. In a separate bowl, sieve the flour, baking powder and gum and mix well. Add to the egg mixture and combine. Pour the batter into the prepared tins. Bake in the centre of the oven for 4050 minutes, until they are golden brown and a skewer inserted comes out dry. Turn out onto a wire tray and peel off the baking parchment.
Sieve all the ingredients into a bowl and mix well.
Recipes by Denise O' Callaghan from her book 'Recipes from my Gluten-Free Kitchen' (Mercier Press). Denise is the founder of Denise's Delicious Gluten-Free Bakery whose product range is available across Ireland from the major supermarkets, artisan food stores and the online store at www.delicious.ie.
Nathan Diamond shares a delicious recipe for Oyster Leek and Potato Soup, one of the Oyster recipes to celebrate the CLIFF Oyster Festival, running throughout the month of September in Cliff at Lyons, Cliff Townhouse and Cliff House Hotel.