Takes 45 minutes
For the topping:
- 50g (3½ tbsp) butter, softened
- 50g (¼ cup) light brown sugar
- 2–3 ripe bananas
For the sponge:
- 100g (½ cup minus 1 tsp) butter, softened
- 100g (½ cup) light brown sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 100g (¾ cup) gluten-free self-raising (self-rising) flour
- 1 tsp gluten-free baking powder
- 50g (1¾oz) chocolate chips (optional)
- Preheat your oven to 160°C fan / 180°C / 350°F.
- For the topping, grab a medium mixing bowl, add the butter and sugar, and cream together until light and fluffy. Spoon into a 20cm (8in) cake tin (pan) and spread the mixture all over the base and up the sides too. Slice your bananas lengthwise and place across the base – as many as will fit!
- For the sponge, grab a large mixing bowl and cream together your butter and sugar until light and fluffy. Crack in the eggs, then add the vanilla, maple syrup, flour and baking powder and mix until well combined. Lastly, fold in your chocolate chips, if using.
- Pour the mixture over your bananas and spread it out so it’s nice and even on top. Bake in the oven for 30–35 minutes until cooked through and golden on top.
- Remove from the oven and allow to sit in the tin for around 5 minutes before inverting onto a serving plate – it’s ready to serve immediately. Serve warm with vanilla ice cream, or enjoy cold.
You can always switch up your toppings from bananas to canned pineapple or sliced pears.
This is an edited extract from How To Bake Anything Gluten Free by Becky Excell published by Quadrille Books. RRP $39.99 in AU and $45 in NZ.