Gluten Free Banoffee Cake

Preheat your oven to 180C. Line and grease a 19cm square baking tin

Cream the butter/baking spread together with the light brown sugar. Mix in half of the flour then slowly whisk in the eggs.

Peel the bananas* and mash them with the lemon juice and vanilla, then stir into the batter. * If the bananas are not very ripe, before peeling, bake them in a low oven for 20 minutes

Add the rest of the flour and fold in with a metal spoon. Pour the batter into the baking tin. Cook for about 30 minutes until a skewer poked into the middle comes out clean. Remove from the tin and leave to cool

For the icing; place the butter, dark brown sugar and salt into a saucepan. Heat gently until the sugar has melted.

Increase the heat and bring to a rolling boil for 2 minutes stirring continuously. Remove from the heat and slowly stir in the milk. Return to the heat and bring back to a rolling boil then turn off the heat and leave to cool for about 30 minutes.

When cool, beat in the icing sugar (either by hand or with a food mixer) until smooth. The mixture should be a piping consistency, if not adjust using more milk or icing sugar. Put into a piping bag with a star nozzle.

Cut the cake into 12 pieces. Pipe a couple of stars on each piece and top with a foam banana.