100g softened lactose/dairy free butter, plus extra for greasing
8 tbsp maple syrup
3 small ripe bananas and 1 very overripe banana
200g dark brown soft sugar
4 large eggs
2 tsp vanilla paste or extract
200g self-raising gluten free flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
200g pot full-fat lactose/dairy free yogurt, plus extra, to serve
For the sauce
100g salted lactose/dairy free butter, diced
100ml lactose/dairy free double cream
100ml maple syrup
Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
Beat together the lactose/dairy free butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Stir the gluten free flour into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the lactose/dairy free yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
Meanwhile, make the sauce. In a pan, add the remaining ingredients and cook until the lactose/dairy free butter has melted. Then bubble for 5 mins until it has thickened a little.
When the cake is cooked, poke it all over with the skewer – inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with lactose/dairy free yogurt or vanilla lactose/dairy free ice cream.