Free from high-starch flours, gum free, FODMAP friendly, gluten free, low lactose

Serves 8-10

Prep time: 10 mins Cook time: 25-35 mins

For the dry ingredients:

• 160g (1 cup) fine white rice flour

• ½ tsp gluten-free baking powder

• ¼ tsp bicarbonate of soda ¼ tsp fine salt For the wet ingredients:

• 300g ripe bananas, weighed after peeling, roughly mashed

• 100g caster sugar

• 1 tsp vanilla bean paste (optional)

• 2 extra-large eggs

• 125ml (½ cup) vegetable or olive oil

• ¼ cup Fodmap-friendly milk of choice (I used lactose-free full cream)

For the vanilla cream cheese icing:

• 250g lactose-free cream cheese, at room temperature

• 50g butter, at room temperature

• 80g (½ cup) pure icing sugar, sieved

• 1-2 tsp vanilla bean paste or extract

• pinch of salt (optional)

• squeeze of fresh lemon juice (optional)