- 100g unsalted butter - softened - plus extra for greasing
- 2 ripe bananas
- 100g light muscovado sugar
- 100g gluten and wheat free self-raising flour (I use Doves Farm)
- 2 tsp ground cinnamon
- 2 large free-range eggs - beaten
- 3 tbsp milk
Grease a 1 litre microwavable baking dish and add the butter to it. Microwave on high power for between 30 seconds and 1 minute until the butter has melted. Add 1½ bananas, mash into the melted butter, then add the sugar, flour, cinnamon, eggs and milk. Give it all a really good mix.
Slice the remaining banana over the top, then return to the microwave and cook on high power for 7- 8 minutes until cooked through and risen. Test the centre of the cake with a skewer – if it comes out clean, it is cooked.
I like to serve this warm, served with custard.