Mash the bananas with a fork and set aside. Melt 1/4 cup butter in a non-stick sauce pan on medium heat. Fry the edible gum in the butter till it swells. Drain, remove and set aside. Next add the almonds to the sauce pan and fry them lightly in the left over butter. Remove. When cool, grind together finely and set them aside.

Add the remaining butter to the sauce pan and roast the white flour until it lets out an aroma and the raw smell is gone.

Add the ground almond and gum mixture to the roasted flour in the pan and mix till well combined so there are no lumps. Fold in one can of condensed milk followed by mashed bananas and vanilla essence. Combine everything well. Cook this mixture on medium heat while stirring continuously till it starts leaving the sides.

4.Butter a cake pan, dust it with flour. Pour the cooked mixture in the cake pan and then bake in the preheated oven at 350ºF for 10 - 12 minutes or till a tooth pick inserted comes out clean.

Remove and let it cool. Spread vanilla cream icing on top, then sprinkle some blue poppy seeds and chopped almonds. Cut into desired shapes and enjoy with tea or coffee.