GLUTEN FREE BANOFFEE CAKE
This moist cake is a great way to use up over ripe bananas. You can use "normal" flour if you don't need the cake to be gluten free
Provided by Everyday Deli
Time 50m
Yield Makes 12 cakes
Number Of Ingredients 0
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.
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