100g softened lactose free butter, plus extra for the tin

8 tbsp maple syrup, plus extra to serve

3 small ripe bananas and 1 over-ripe banana

200g light muscovado sugar

4 eggs

2 tsp vanilla paste or seeds scraped from 2 vanilla pods

200g gluten free self-raising flour

100g ground almonds

1 tsp bicarbonate of soda

200g pot lactose free yogurt

Serves - 6


Heat oven to 160C/140C fan/gas 3, butter a 20cm square cake tin and line the base with baking parchment.

Pour in half the syrup, swirling to coat the bottom. Halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.

Beat together the lactose free butter, sugar, eggs, vanilla paste and over-ripe banana with an electric whisk.

Fold in the gluten free flour, ground almonds and bicarb of soda, then stir in the lactose free yogurt.

Carefully spoon into the tin without dislodging the bananas. Bake for 45 mins-1 hr until a skewer poked in comes out with only moist crumbs.

Poke all over with the skewer, about halfway into the cake, then pour over the remaining maple syrup.

Let it soak in for a few mins, then carefully turn out of the tin upside-down, drizzling the banana-studded top with more syrup. Slice and serve warm.

Recipe adapted from: Good Food
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