Best Ever Gluten-Free Banana Bread Sheet Cake

Preheat oven to 180°C (350°F), grease and lightly flour a square sheet pan.

In a large mixing bowl, mash bananas well with a fork. Stir in melted coconut oil and yoghurt. Stir in eggs, coconut sugar, baking powder and salt.

Stir in flours and chopped walnuts until well combined—don’t over-mix. Spoon batter into the sheet pan and level out with a metal spoon.

Bake in the centre of the oven for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool completely in the pan, on a wire rack, before turning out.

For the icing, in a small bowl, stir yoghurt and honey together to make the icing. Drizzle the cake with icing, scatter with chopped walnuts and sprinkle with cinnamon (optional). Slice into squares and devour!