Gluten-free banana caramel cake
Is it a happy coincidence that bananas left neglected in the fruit bowl – the ones that have turned black and squishy and totally undesirable to the fruit lover – make the most amazing cakes? We have been known to sneak perfectly edible bananas from the fruit bowl and hide them from the banana eaters so that they ripen to the point that they scream 'bake me!' without anyone snaffling them first 😀With our gluten-free banana caramel cake you can take the crowd-pleasing banana loaf to a whole new level Sweet, soft and totally moreish banana cakes are sandwiched together with silky buttercream and lashings of caramel sauce for the ultimate tea time treat.A great way to use up those overripe bananas!
- 100 grams Stork for baking (from the tub, not the block)
- 60 grams butter
- 160 grams light muscovado sugar
- 300 grams Magical self-raising flour blend (available from the bakery and online)
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cimmamon
- 1 tsp baking powder (make sure it is gluten-free)
- 4 large eggs
- 40 ml milk
- 2 large overripe bananas (or three medium)
- 6 tsp tinned caramel (we use Carnation)
- 100 grams butter
- 300 grams icing sugar
- 2 tsp banana powder (optional)
- 1 tsp vanilla bean paste
- 3-4 tbsp caramel for drizzling
Instructions for making the cake…
- Grease two 8" (20cm) round sandwich tins. Preheat your oven to 180c / 160 fan / Gas 4.
- 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 🙂
- Sift all the dry ingredients together in a bowl and in another bowl, lightly whisk together the eggs and milk.
- Gradually add the egg mixture into the bowl with the butter/sugar in several stages, adding a spoonful of the sifted flour mixture with every addition to help prevent your batter from curdling.
- 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.
- Bake the cakes 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.
Instructions for making the buttercream…
- Beat the butter in a mixer with the balloon whisk attachment until light and soft.
- Sift in the icing sugar, vanilla bean paste and banana powder (if using) and mix again until smooth. You may need to add a couple of teaspoons of water to loosen the buttercream if is very stiff.
Assembling the cake…
- 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. Enjoy! xx Millie, Marcus, Milo, Maddy and Me xx