2 ripe All Good Fairtrade bananas – mashed well.
3 free range eggs – lightly beaten
1 teaspoon vanilla extract
½ cup coconut sugar (can be reduced to ¼ cup for a low-sugar option)
1 rounded teaspoon gluten free baking powder
1 tablespoon ground ginger
½ teaspoon mixed spice
½ teaspoon ground cinnamon
1 ½ cups almond meal
½ cup tapioca flour (could also use brown rice flour or spelt flour)
100g butter – melted
75g butter - melted
3 tablespoons coconut sugar
2 ripe bananas – each sliced into 3 lengthways
Preheat oven to 180 degrees Celsius
Combine the banana, egg, vanilla, sugar, baking powder, ginger, mixed spice and cinnamon in a large bowl. Whisk together well.
Add the almond meal and tapioca flour. Stir with a wooden spoon.
Finally, stir through the melted butter.
Double line a 23cm spring-form cake pan with baking paper. This is very important otherwise you may have sugary leaks into your oven which can burn and smoke. Alternatively use a 23cm cast iron skillet (line with just a single
Pour the melted butter for the topping into the bottom of the baking dish.
Sprinkle the sugar evenly over the top. Lay the sliced bananas in the bottom and pour over the cake batter. Use a spatula to smooth out the top.
Bake for 22 – 26 minutes until a skewer comes out clean when inserted.
Let the cake sit for 10 minutes before inverting onto a plate.
Slice and serve with fresh cream or ice cream.
Leftover cake can be stored in the fridge for up to 3 days. Gently reheat in the oven to serve.