Best 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.

BANOFFEE TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm baking tin with two strips of criss-crossed baking parchment. In a jug, mash the bananas with a fork, then add the butter and sugar and mix with an electric whisk until smooth and creamy.
• Add the eggs one at a time, beating well after each addition, then add the vanilla and a pinch of salt. Use a spatula to fold through the flour, yogurt and chocolate chunks. Scrape the mixture into the tin and smooth over the surface. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack.
• Cut the traybake into 12 squares, then top each one with a spoonful of caramel and a banana chip, if you like. Will keep in a tin for up to five days, or in the freezer - without the toppings - for up to a month.

STICKY TOFFEE BANOFFEE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
• Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.