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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DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
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 and Banana-Coconut Macaroon Cookies … 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.
Thanks as always for visiting Gluten Free Alchemist. Don’t forget to subscribe for all the latest recipes and visit again soon xx
Other Recipes with Real Toffee
Mini Banoffee Loaf Cakes
- non-stick mini loaf moulds/muffin moulds/9 inch non-stick cake tin (+ baking paper)
- Kitchen scales
- measuring spoons
- Mixing bowls
- electric whisk
- mixing spoon/spatula
- wire rack
- sharp knife
- 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
- 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.
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