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.
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Gluten Free Mini Banoffee Loaf Cakes – Perfect baking for over-ripe bananas
Mini Banoffee Loaf Cakes are a delicious portioned treat for all banana-toffee lovers. But they are also perfect for using up over-ripe bananas. And if you’re anything like me… there’s always over-ripe bananas in the house. I don’t know whether we buy too many of them or they just go brown too quick… Either way, any recipe that uses them after they have gone soft and speckled is worth keeping. And this recipe is a keeper.
Actually, we have lots of fabulous recipes at Gluten Free Alchemist for using over-ripe bananas… From Banana Ice Cream, Banana Pancakes and Banana Brownies… To healthier Layered Banana Flapjack Cake and Banana Cookies with Chocolate Chips … We even have Coco Banana Energy Freeze Bites (an absolute favourite grab and go snack) and Double Chocolate Banana Muffins. We do a lot of over-ripe bananas!
What is Banoffee?
For the uninitiated, Banoffee is exactly as it sounds. A perfect marriage of banana with toffee which has become increasingly popular since first ‘discovered’ in 1971. I’ve written previously about the origins of this now iconic flavour combo… But for anyone who has not had the opportunity to experience its compellingly addictive pull, I urge you to give it a try.
Why this banana toffee cake is different from standard banoffee cakes…
These gluten free Mini Banoffee Loaf Cakes are different from other banoffee cakes… Sure, they are based on my standard (and verified delicious) Best Banana Bread recipe. But they have a clever banoffee twist which is different from any other banoffee cake I’ve seen recipes for.
Notably, other recipes (including my divine Banoffee Cupcakes and epic Banoffee Layer Cake), incorporate the toffee element into the recipe through the use of caramel sauces, fillings and frostings. But this recipe needs no fancy stuff… These mini banoffee loaf cakes instead use REAL dairy toffee… directly in the sponge… Melting and mingling as it bakes. Clever huh? A true banoffee sponge cake…
What else goes into making gluten free Mini Banoffee Loaf Cakes?
Of course, gluten free banoffee loaf cakes need more than just banana and toffee. But like all other bakes at Gluten Free Alchemist, no compromises are ever made on either taste or texture. Our sponge cakes are developed to be soft and moist… To never crack or dry like many standard gluten free cakes… And to stay as fresh and delicious as their wheaty cousins.
In line with that promise, Mini Banoffee Loaf Cakes use carefully chosen ingredients to ensure an impeccable bake… For a tender, moist crumb we have added ground almonds and buttermilk (and the bananas do their bit too). And for a depth of caramel richness, there’s a combination of brown sugar and golden syrup, which work in perfect harmony with the chopped dairy toffee.
Most good gluten free flour blends will work well, as long as they have a balance of starch and a little protein. I used Gluten Free Alchemist Blend A. However, Doves Freee plain white flour should be fine too. I would personally avoid the Asda flour… It may be cheap, but it’s flour-composition profile is not good.
What equipment do I need to make Mini Banoffee Loaf Cakes?
You might opt to use a single 9 inch square cake tin to bake a single banana toffee sponge and then cut into loaf-sized slices. However, I used individual silicone mini loaf moulds. Actually, I can’t find them for sale anymore, but these Kitchencraft metal moulds seem to be about the same size (although you may need two pans or to make some standard cupcakes alongside).
Other than that, making mini banoffee loaf cakes will just need standard baking equipment… A good set of Kitchen Scales and some Measuring Spoons… An Electric Whisk and Mixing Bowls… A large mixing spoon or Spatula-Spoon… And an oven to bake and Wire Rack to cool.
Ready to make gluten free Mini Banoffee Loaf Cakes?
So that’s pretty much all you need to know. Except maybe a reminder of just how delicious these mini banana toffee cakes are… Comfortingly filling, but soft and melty enough to sink into and savour gently, as the banoffee magic washes over your taste buds. Eat straight or serve with custard for a sumptuous dessert.
So, are you ready to make them? I hope so! Don’t forget to tag me in with your photos on social media – Facebook, Instagram, Pinterest and Twitter. Or leave a comment and rate the recipe… I always love to hear what you think and to see how your bakes turn out.
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Other bakes with Real Toffee
Mini Banoffee Loaf Cakes
Key equipment
- non-stick mini loaf moulds/muffin moulds/9 inch non-stick cake tin (+ baking paper)
- Oven
- sharp knife
Ingredients
- 210 g plain gluten free flour blend I use GFA Blend A (see NOTES)
- 100 g ground almonds almond meal
- 1 tsp xanthan gum
- 1½ tsp baking powder gluten free
- 1 tsp bicarbonate of soda
- 1 tsp fine sea salt
- 130 g unsalted butter softened
- 200 g soft light brown sugar
- 100 g golden syrup
- 2 large eggs room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 medium bananas mashed
- 170 ml buttermilk
- 100 g dairy toffee chopped into small pieces
- 1 extra banana to decorate
Instructions
- 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.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Mini Banoffee Cakes shared with
- Cook Blog Share 2021 Week 15 with Sew White
- Fiesta Friday #376 with Angie and The Not So Creative Cook
- Blogger’s Pit Stop #265
- What’s For Dinner #310 with The Lazy Gastronome
- Over The Moon #272 with Eclectic Red Barn and Marilyn’s Treats
I wish I could reach out and grab three! What a yummy sweet treat.
Oh yes! Three would be a perfect number… Although they may not be quite as ‘healthy’ as normal banana cake… They are definitely a lot more moreish xx
Thanks for sharing, these cakes look very yummy 🙂
Thank you Nic. You’re so welcome x
Yum! These look gloriously sticky and delicious 🙂
Thanks Kat…. They were!!
These individual loaves are so cute Kate and the idea of banoffee is a fantabulous one. I have a packet of toffees that have been hanging around for at least two years, NOW I know what to do with them. I never used to buy bananas as neither of us like them as straight fruit. So I'd buy a bunch for a bake and the rest would quietly go brown making me feel guiltier by the minute until I finished the rest of them off in another bake. Now I have discovered smoothies, it's another thing entirely and there will always be bananas in our fruit bowl and I don't feel I have to bake with them either – apart from when I feel like it! Which I do now, having seen these.
Thanks Choclette. I really need to start making smoothies! I agree that is a perfect and very healthy way to use up more of them, but I rarely seem to think of making them. Must get out the liquidiser…..
We all have bananas that ripe too quickly. My husband refuses to eat them so I have to. I cannot bear wasting food! That's why banana loaves are a great thing to bake instead of getting sick with overripe bananas!
Great with toffee too. This is a beautiful and perfumed cake.
Thanks Alida. I agree…. food waste should be avoided at all costs. It is very rare not to be able to find a way to use most stuff up. Bananas do seem to be a very regular 'need to use up quick' ingredient though!
sounds delicious – banana and toffee is such a classic combination – dense always sound great to me in a cake
Thanks Johanna. Sometimes the classics are the best. And if it's going to be banana and toffee it has to be sticky and dense enough to be memorable. I'd much rather have a dense cake!
love a mini cake like this and I adore that kind of puddingy texture in a cake it's why I love banana cake so much. These look so adorable… i'll take half a dozen please…
Thanks Dom…… I'll send some over!!!
They look delicious. I love the little slices of baked banana on top too. Dense cakey bakes are my favourite.
Thanks Katie. I love the way the baked banana decoration goes slightly chewy…… adds an extra texture as well! I agree with the dense cake preference….. If I am going to eat cake, I don't want to eat air!
they look such perfect little bites #recipeoftheweek
Thank you! They are a great combination and very yummy!
I've got lots of over ripe bananas to use up and I do love a good banoffee cake/pie/ice cream. Love your mini loaves and thanks for the inspiration.
You're welcome Ros!