There’s something about the sweetness and softness of a banana cake that is super comforting – just perfect when it’s grey, wet and miserable outside.
So if you’re in need of crowd-pleasing, mood-lifting, gluten-free treat, then here’s the recipe for our banana caramel cake, which is made with our magical gluten-free self-raising flour blend (available to buy at The Little Bakery of Happiness). Enjoy!
xx Millie, Marcus, Milo, Maddy and Me xx
TO MAKE THE CAKE…
STEP ONE: Place the Stork/butter and sugar in the bowl of a stand mixer with the paddle attachment and beat on a high speed for five minutes. Don’t skimp on this, as it will help to make your cake nice and light.
STEP TWO: Sift all the dry ingredients together in a bowl and in another bowl, lightly whisk together the eggs and milk.
STEP THREE: Pour the egg mixture into the bowl with the butter/sugar mix in several stages, adding a spoonful of the sifted flour mixture with every addition to help prevent your batter from curdling.
STEP FOUR: Gently fold the remaining flour mixture into your batter (by hand) until fully combined. Mash the bananas with a fork and then stir through your cake batter. Spoon the batter between two greased 20cm sandwich tins. Dollop three teaspoons of caramel on top of the batter in each tin and then use a skewer to swirl it through the batter.
STEP FIVE: Bake the cakes at 180c / 160 fan / Gas 4 for 30 minutes until a skewer inserted into the centre comes out clean and the top of the cakes are nice and springy to the touch.
When the cakes are done, leave to cool in the tin for 5-10 minutes and then transfer to a wire rack to cool completely while you make the buttercream filling.
TO MAKE THE BUTTERCREAM…
Beat the butter in your mixer until light and smooth. Sift in the icing sugar, banana powder (optional) and vanilla extract and mix until smooth and fully combined. You may need to add a couple of teaspoons of water to loosen the buttercream.
TO ASSEMBLE THE CAKE…
Spread half the buttercream over one of your cakes and then drizzle with caramel. Place the other cake on top, then spread the remaining buttercream over the top and drizzle with more caramel. Cut into generous wedges and serve with a nice hot cup of tea 🙂