6 ripe bananas - mashed
250g butter - at room temp
1 cup sugar
3 cups of plain gluten flour
1 teaspoon vanilla
1 tsp g/f baking powder
1 tsp of bi-carb soda
1/2 cup of almond milk ( or you could use regular milk. Almond milk adds extra flavour).
Preheat oven to a moderate temperature 180ºC.
Cream butter, sugar and vanilla together.
Beat in eggs, one at a time.
Mash bananas well with a fork then beat into the creamed mixture.
Fold in flour and soda, then stir in milk.
Line baking tray with baking paper.
Spoon onto the baking tray and bake at 180ºC (moderate oven) for 45 mins or until cooked.
Test with a skewer and if it comes out clean, then it is ready.
Cool in the tray for a few minutes before turning out onto a cake cooler.
You can serve it warm , drizzled with custard or when the cake is cool, cut it in half and layer with mascarpone frosting.
220 g butter softened,
220 g mascarpone cheese full fat softened,
4 tbsp sugar or more, to your taste.
Gently mix the softened butter, cream cheese, sugar and few drops vanilla essence until smooth and creamy.
I have covered with sugar-free melted chocolate and spoon of double cream mixed together.