200g lactose free butter, melted, plus a little for greasing
3 tbsp cocoa powder
3 large ripe bananas
150ml lactose free milk, plus 1 tbsp for the icing
3 large eggs
1 tsp vanilla extract
350g gluten free self-raising flour
1 tsp bicarbonate of soda
350g soft light brown sugar
150g lactose free yogurt
100g lactose free dark chocolate chips or bar of chocolate, chopped into small chunks
Serves - 6
Heat oven to 180C/160C fan/gas 4. Grease a 2.5-litre bundt tin (ours was 26cm in diameter, available from nordicware.com) with some melted lactose free butter, making sure you get in all the crevices. Mix the cocoa with 50ml kettle-hot water and set aside to cool.
Mash the bananas, then stir in the lactose free butter, lactose free milk, eggs and vanilla. In another bowl, combine the gluten free flour, bicarb, sugar and 1/2 tsp salt.
Shake the bowl a few times to encourage any lumps of sugar to come to the surface, squeeze them through your fingers and mix again.
Stir the banana mixture into the dry ingredients, then transfer half the cake mixture to another bowl. Add the cocoa mix, 50g lactose free yogurt and the lactose free chocolate chips to one bowl, and the remaining 100g lactose free yogurt.
Into the prepared tin spoon over the chocolate mixture. Swirl a skewer through the two cake mixtures to create a marbled effect. Bake on the middle shelf for 1 hr.
Check the cake is cooked by inserting a skewer into the centre of the sponge – if it comes out coated in any wet mixture, return to the oven for 10 mins more, then check again. Cool for 15 mins in the tin, then transfer to a wire rack to cool completely.