Mini Banoffee Loaf Cakes Recipes
MINI BANOFFEE LOAF CAKES
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
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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