100ml sunflower oil, plus extra to grease
175g caster sugar
175g gluten free self-raising flour
half tsp bicarbonate of soda
4 tbsp cocoa powder
100g lactose free chocolate chips or chunks
175g very ripe bananas
3 medium eggs, 2 separated
50ml lactose free milk
For the topping
3 tbsp maple syrup
100ml lactose free creamc heese
Cocoa powder to dust
Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin).
Mix the sugar, gluten free flour, bicarb, cocoa and lactose free chocolate in a large bowl.
Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and lactose free milk. Beat the egg whites until stiff.
Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest.
Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
Cool in the tin on a wire rack. To make the topping, mix the maple syrup and lactose free cream cheese together in a heatproof bowl over a pan of barely simmering water.
Chill in the fridge until spreadable. Remove cake from tin, spread the topping overr and scatter with the banana slices.
Recipe adapted from: Good Food