1. Break up the unsalted butter into a bowl, this recipe is best done using proper butter rather than margarine.

2. Add the maple syrup and sugar to the bowl with the butter and use an electric whisk to beat together.

3. Add in the 4 eggs and mashed banana and whisk again until well combined.

4. Sift in the ground almonds and gluten free self raising flour along with the bicarbonate of soda and whisk a fine time until fully combined.

5. Pre heat your oven to gas mark 3 and grease and line a 10in round baking tin.

6. Sprinkle the 2-3tbsp of sugar (either brown or white is fine) into the bottom on the greased tin)

7. Cut your two bananas in half length ways and place cut sides down (so the flat side is flat in the tin), the sugar will caramelise with the banana.

8. Pour the cake batter over the top of the bananas and level with a spatula.

9. Place in the oven and bake for around 1hour to 1 hour 15 mins. It should be well browned and a skewer pressed into the centre should come out clean.

10. Let is sit in the tin or 5 or 10 mins to cool slightly then turn out onto a cooling rack. This is a cake best served slightly warm but it completely fine to eat cold too. Goes great with a side of custard!