Mini Banoffee Loaf Cakes Recipes

MINI BANOFFEE LOAF CAKES

Mini Banoffee Loaf Cakes image

Gluten Free Mini Banoffee Loaf Cakes are a perfect marriage of banana and toffee with a clever banoffee twist. No frostings or sauces needed... These morsels of moist deliciousness use real dairy toffee baked right into the sponge.

Provided by Gluten Free Alchemist - Kate Dowse

Categories Bake Sale Cake Dessert Sweet Treats

Time 1h

Number Of Ingredients 14

Ingredients

210 g plain gluten free flour blend (I use GFA Blend A (see NOTES))
100 g ground almonds (almond meal)
1 tsp xanthan gum
1½ tsp baking powder (gluten free)
1 tsp bicarbonate of soda
1 tsp fine sea salt
130 g unsalted butter (softened)
200 g soft light brown sugar
100 g golden syrup
2 large eggs (room temperature - UK large (Canadian 'Extra Large'; Australian 'Jumbo'; and US 'Extra or Very Large'))
3 medium bananas (mashed)
170 ml buttermilk
100 g dairy toffee ( chopped into small pieces)
1 extra banana (to decorate)

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.

Nutrition Facts : Calories 309.4 kcal, Carbohydrate 42.1 g, Protein 4.6 g, Fat 15 g, SaturatedFat 7 g, TransFat 0.4 g, Cholesterol 55.3 mg, Sodium 333.7 mg, Fiber 2.9 g, Sugar 28.5 g, ServingSize 1 serving

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