140g gluten free self raising flour
2 tsp gluten free baking powder
50g golden caster sugar
1 medium egg
50g melted lactose free butter, cooled
125ml lactose free milk
2 small ripe bananas, 1 mashed, 1 sliced
140g lactose free white chocolate, roughly chopped
100g lactose free cream cheese
Cinnamon and banana chips, for garnish
Serves - 6
Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the gluten free flour, baking powder and sugar with a pinch of salt.
In a separate bowl, beat the egg, melted lactose free butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
Pour the banana mix into the gluten free flour and fold everything together. Once it is almost combined, add 85g of the lactose free white chocolate – the mixture will still look a little lumpy.
Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
Meanwhile, melt the remaining lactose free white chocolate over a pan of barely simmering water. Allow to cool a bit, then mix through the lactose free cream cheese.
When cooled, add to a piping bag and pipe on to the cakes. Top with a banana chip, sprinkle with cinnamon, then serve.
Recipe adapted from: Good Food