250g white chocolate
150g low G.I cane sugar
150g butter at room temperature
1 tbsp baking powder
1 tbsp orange blossom water
Preheat oven to 170°C (338F). Brush a square 20cm baking tray with melted butter or spray with vegetable oil spray. Line the base and side with non-stick
Combine the white chocolate and almonds together into a food processor and mix until it forms a crumbly texture. Set aside.
Place the remaining ingredients, except the bananas, into the processor until smooth. Add the chocolate and almond mix and whizz for another few seconds until combined. Pour into a prepared pan.
Bake for 40 minutes, take it out and place banana slices on top of the cake and cook for a further 10 minutes or until a skewer inserted into the centre
comes out clean.
Set aside to cool.