Ingredients:

6 ripe bananas - mashed

250g butter - at room temp

4 eggs,1 cup brown sugar

3 cups of gluten-free self-raising flour - (I used Free From Gluten Free Self Raising Flour)

1 teaspoon vanilla

1 tsp of bi-carb soda

1/2 cup coconut milk.

Instructions:

1.Preheat oven to a moderate temperature 180ºC.

2.Cream butter, sugar and vanilla together.

3.Beat in eggs, one at a time.

4.Blend bananas well then beat into the creamed mixture.

5.Fold in flour and soda, then stir in coconut milk.

6.Line a cake tin (or ring tin) with baking paper. (I line the base and cut off the extra paper and grease the sides with butter).

7.Spoon onto the baking tin (smaller than usual so the cake will grow higher) and bake at 180ºC (moderate oven) for 45 mins or until cooked.

8.Test with a skewer and if it comes out clean, then it is ready.

9.Cool in the tin for a few minutes before turning out onto a cake cooler.

10.When the cake is cool, cut it in four thin layers and layer with mascarpone & coffee cream.

Mascarpone, coffee cream:

300 ml double cream

2 x 250g tub mascarpone

75ml marsala

5 tbsp golden caster sugar

1tsp instant coffee dissolved with 2 tsp hot water.

Put the double cream, mascarpone, marsala, coffee and golden caster sugar in a large bowl.

Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

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