Banoffee Cake (gluten free)
The perfect celebration for Banoffee lovers… Deliciously moist banana cake, layered with freshly whipped cream, caramel sauce and crunchy baked biscuit crumbs… Decorated with chocolate. And no one will EVER know it’s gluten free and Coeliac safe
Servings: 12
Calories per serving: 554.2kcal
Key equipment
- oven + hob
- fork
- large plastic food bag + rolling pin
Ingredients
Banana Cake
- 210 g plain gluten free flour blend eg. Gluten Free Alchemist Mix A – See NOTES
- 100 g ground almonds (almond meal)
- 1 tsp xanthan gum
- 1½ tsp baking powder gluten free
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp fine sea salt
- 100 g unsalted butter softened
- 150 g caster sugar preferably golden caster
- 125 g soft light brown sugar
- 2 large eggs at room temperature – lightly beaten - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’
- 1½ tsp vanilla extract
- 3 medium very ripe bananas
- 175 ml buttermilk
Crunchy Baked Biscuit Crumbs
- 200 g gluten free biscuits digestive or chocolate chip
- 80 g unsalted butter cubed
Caramel and Cream Filling & Decoration
- 500 ml double cream
- 225 g good quality toffee sauce or dulce de leche approx weight
- handful toasted chopped hazel/brazil/macadamia nuts optional
- crunchy baked biscuit crumbs see separate details above
- dark chocolate curls/broken cigarillos/shards etc
- edible glitter optional
Instructions
Banana Cake
- Base-line two 8 inch non-stick round baking tins with baking paper.
- Preheat 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 and set aside. (TIP: weigh into an airtight container and shake vigorously).
- In a large bowl, cream the butter and sugars together, using an electric whisk until light and fluffy.
- In a small bowl, beat the eggs together with a fork and then add, a little at a time to the butter mixture, beating well after each addition.
- Add and beat in the vanilla extract.
- Mash the bananas in a separate bowl with a fork, before gently folding into the wet mixture.
- Using a large spoon or spatula, gently fold in the buttermilk alternately with the flour mix, about a third at a time, until all the ingredients are JUST combined. Do not over-mix.
- Divide the cake batter evenly between the cake tins and smooth the tops before baking for approximately 30 minutes (or until a skewer inserted into the centre comes out clean and the top is firm to the touch but springs back).
- Leave to cool in the tins for about 10 minutes before turning out onto a wire rack to cool completely.
Crunchy Baked Biscuit Crumbs
- Line a small baking tray with non-stick baking paper.
- Preheat the oven to 180 C/350 F/Gas 4.
- Place the biscuits in a strong plastic food bag, gently squeeze out the air and hold the top shut.
- Using a rolling pin, either bash or roll the biscuits to break them down into coarse crumbs. Set aside.
- Melt the butter, stirring in a small saucepan over a very gentle heat (or in a glass bowl in the microwave set at medium, on 30 second bursts, stirring well between each) until just melted.
- Mix the biscuit crumbs with the melted butter until evenly blended and then spread the mixture onto the lined baking tray.
- Place in the oven for 10 to 12 minutes, frequently turning the crumbs to enable them to crisp and ‘bake’ evenly.
- Remove from the oven and set aside to cool completely.
Assembling and Decorating the Layer Cake
- Place one of the sponges on a serving plate.
- Whip the cream to soft peaks (so that it holds its shape) and then spread a thick layer onto the base sponge.
- Top the cream layer with a good drizzle of toffee sauce, a sprinkling of chopped nuts (optional) and a good sprinkling of crunchy biscuit crumbs (saving plenty for the top of the cake).
- Place the second sponge cake layer carefully on top of the filling.
- Top with another layer of whipped cream and drizzled toffee sauce.
- Decorate with a rim of crunchy biscuit crumbs, followed by some chocolate curls/crushed cigarillos in the centre.
- Dust with a little edible glitter for extra sparkle (optional).
- Refrigerate until ready to eat, but remove from the fridge and allow to sit at room temperature for 15 to 30 minutes before serving.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants. Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour Blending Page. If using an alternative flour blend, the texture may be slightly different.
Nutrition
Calories: 554.2kcal | Carbohydrates: 57.5g | Protein: 7.3g | Fat: 34.7g | Saturated Fat: 18.7g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8.1g | Trans Fat: 0.5g | Cholesterol: 146.9mg | Sodium: 421mg | Potassium: 187.4mg | Fiber: 3.4g | Sugar: 33.4g | Vitamin A: 1075.3IU | Vitamin C: 2.8mg | Calcium: 130.8mg | Iron: 1.5mg
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© 2019-2022 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