Banana Swiss roll (wheat free)

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Prehat oven to 200 °C.
Grease a Swiss roll tin with melted butter, line with baking paper and grease once more.
Combine the almonds, cornflour and baking powder and set aside.
Whisk the eggs until frothy then add the castor sugar by the spoonful and beat until thick, light and shiny.
Fold in the almond mixture using a metal spoon.
Turn the mixture into the prepared tin, spreading evenly.
Bake for 10 to 15 minutes or until just done.
Sprinkle a damp tea towel with icing sugar and turn the Swiss roll out onto the towel.
Neaten the edges.
Mix the bananas with a little cream and spread and arrange on top of the Swiss roll.
Roll up and pipe the leftover cream on top if desired.
Serve sliced.

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