Sound the Bake Off klaxon: after four weeks of living it up as Star Baker, Ian was knocked off the top spot by none other than Nadiya - who absolutely bossed this week's technical challenge.
Meanwhile the talk of the kitchen was Paul's questionable bikini-clad fondant lady.
This week, contestants were asked to bake sugar-free cake, gluten-free pittas and dairy-free ice cream.
Sadly, Ugne didn't make the cut and she was asked to pack up her utensils and head home after a cake collapse.
To continue the Bake Off vibes, we've put together some handy recipes including this gluten-free and vegan banana bread number...
Serves: 10 / Prep: 15 minutes / Cook: 30 minutes
225g/8oz gluten-free self raising flour
125ml/4½ fl oz agave syrup or golden syrup
3 very ripe bananas
100g/3½ oz dairy-free margarine
4 tbsp ground flaxseed mixed together with 6 tbsp of water
½ tsp bicarbonate of soda dissolved in 1 tbsp of warm water
½ tsp ground cinnamon
You will also need a 2lb loaf tin for this recipe
- Preheat the oven to 180c (160c Fan) and lightly grease and line the loaf tin.
- Roughly chop the bananas and place in a food processor with the margarine, flour, agave syrup, cinnamon and flaxseed mixture.
- Mix together the bicarbonate of soda and warm water (the two will foam together on contact) and tip in to the food processor and pulse until you have a smooth and creamy cake batter.
- Spoon the mixture in to the loaf tin and level the top with a spatula or back of a spoon. Bake for 25-30 minutes until risen, firm to the touch and golden brown.
Allow to cool in the tin for ten minutes then turn out on to a wire rack.