Gluten Free Banoffee Cake Recipes

MINI BANOFFEE LOAF CAKES

Steps:

• Get ready the individual loaf tin moulds, muffin tins or base-line a 9 inch/23 cm square baking tin with baking paper.
• Pre-heat the oven to 180 C/350 F/Gas 4.
• Weigh and mix together the flour, almonds, xanthan gum, baking powder, bicarbonate of soda, and salt, making sure any lumps are completely broken down. (TIP: Weigh into an airtight container and shake vigorously). Set aside.
• In a large bowl, beat together the butter and brown sugar until pale and creamy.
• Add the golden syrup and continue to beat until thoroughly combined.
• Add and beat in the eggs one at a time.
• Fold in the mashed bananas.
• Fold in the buttermilk.
• Fold in the flour and chopped dairy toffee, until just combined (being careful not to over mix).
• Pour the batter into the loaf moulds or cake tin and smooth the tops.
• Thinly slice the extra banana and use to decorate the top of the cake batter.
• Bake for about 20 minutes (mini loaves) up to about 40 minutes for a tray-cake, or until a skewer inserted into the centre comes out clean and the top springs back to the touch.
• Remove from the oven and cool in the moulds for 5 to 10 minutes before turning out onto a wire rack to cool.

GLUTEN FREE BANOFFEE CAKE

Steps:

• Preheat your oven to 180C. Line and grease a 19cm square baking tin
• Cream the butter/baking spread together with the light brown sugar. Mix in half of the flour then slowly whisk in the eggs.
• Peel the bananas* and mash them with the lemon juice and vanilla, then stir into the batter. * If the bananas are not very ripe, before peeling, bake them in a low oven for 20 minutes
• Add the rest of the flour and fold in with a metal spoon. Pour the batter into the baking tin. Cook for about 30 minutes until a skewer poked into the middle comes out clean. Remove from the tin and leave to cool
• For the icing; place the butter, dark brown sugar and salt into a saucepan. Heat gently until the sugar has melted.
• Increase the heat and bring to a rolling boil for 2 minutes stirring continuously. Remove from the heat and slowly stir in the milk. Return to the heat and bring back to a rolling boil then turn off the heat and leave to cool for about 30 minutes.
• When cool, beat in the icing sugar (either by hand or with a food mixer) until smooth. The mixture should be a piping consistency, if not adjust using more milk or icing sugar. Put into a piping bag with a star nozzle.
• Cut the cake into 12 pieces. Pipe a couple of stars on each piece and top with a foam banana.

BANOFFEE CAKE

Steps:

• Preheat the oven to 180c/gas mark4. Grease and base line a 1kg loaf tin.
• Beat the butter and sugar together until pale and fluffy then add the egg followed by the caramel. Mix the flour and baking powder together and gradually fold into the caramel mixture.
• Fold in the banana and 3/4 chocolate chunks and pour into the prepared tin. Sprinkle over the remaining chocolate chunks.
• Bake for 1 hour , covering loosely with foil for the last 15 minutes if it gets to dark. The cake is cooked if a skewer inserted into the centre comes out clean.
• Allow to call slightly before removing from the tin then slice and serve.