Gluten-free banana date caramel slab

SERVES 12-16 PREP AND COOK TIME 55 MINUTES 2 large (460g) very ripe bananas

125g butter, melted

2 eggs

¾ cup (165g) brown sugar

1 cup (160g) pitted fresh dates 1 teaspoon vanilla extract

1 ½ cups (200g) plain gluten-free flour 2 teaspoons cream of tartar 1 teaspoon bicarb soda

½ teaspoon cinnamon

CARAMELISED BANANAS

¼ cup (55g) caster sugar

2 medium (400g) just-ripe bananas, sliced into thirds lengthways

1 Preheat oven to 180°C (160°C fan-forced). Grease and flour a 20cm x 30cm lamington pan, line the base and long side with baking paper.

2 Place the ripe bananas, butter, eggs, sugar, dates and vanilla in a food processor and pulse until almost smooth, scrape down the sides of the bowl.

3 In a medium bowl, place the flour, cream of tartar, bicarb soda and cinnamon and combine with a wire whisk.

4 Add the dry ingredients to the food processor and pulse until combined. Spread into the prepared pan.

5 Heat a medium frying pan over medium-high heat and sprinkle the sugar over the base of the pan. When the sugar turns dark golden place the sliced bananas into the caramel. Move them around very gently to make sure one side is coated. Gently remove with a spatula and arrange, caramel-side up, on top of the cake mixture in pan.

6 Bake for 40 minutes until risen, golden and coming away from the edges of the pan. Cool in the pan for 15 minutes before transferring to a wire rack. Suitable to freeze. Not suitable to microwave.