Flourless Banana Cake with Vanilla Sour Cream icing.

I made this cake a couple of days ago and have had quite a few people ask for the recipe, so here it is. This is flourless because its made with besan flour. You can use regular flour, or follow this recipe for an almond meal base.

To make this cake, you will need:
3 very ripe bananas,3 tbs honey or rice malt syrup,1 1/2 cups besan flour(chickpea flour), 3 tsp baking powder, 1 1/2 tsp bicarb soda, 2 heaped tsp cinnamon, 1 egg, 50 ml melted butter or coconut oil, 1/2 cup milk, 3/4 cup good quality sour cream, 1/3 cup honey or rice malt syrup, vanilla.

Preheat oven to 180C and grease and line a large round cake tin. 

Mash the banana and honey well in a bowl. 

In another large bowl, sift the besan flour, baking powder, bicarb soda, cinnamon and a pinch of salt 3 times. Make a well in the centre. In a jug, mix the milk, egg and oil/melted butter. 

Pour this into the well along with the banana mixture.

Stir until combined, then pour into the tin. Smooth gently to make it even.

Bake for approx 30 minutes or until a skewer comes out clean. 

Cool in the tin a couple of minutes, then transfer onto a wire rack to cool completely. 

Make the icing by mixing the sour cream, 1/3 cup honey/rice malt syrup and a good splash of vanilla. 

When the cake is cool, spread the icing onto one cake.

Enjoy with a cup of your favourite tea. Serves 12-16 slices.