Most Marvellous Banana Caramel Cake

<span class="dojodigital_toggle_title">Most Marvellous Banana Caramel Cake</span>

Most Marvellous Gluten-Free Banana Caramel Cake

15th August 2018
: 10-12
: 30 min
: 30 min
: 1 hr
: Easy

Take the crowd-pleasing banana loaf to a whole new level with this deliciously sweet and moreish banana caramel cake. A great way to use up those overripe bananas!


  • For the cake
  • 100g Stork for baking
  • 60g butter
  • 160g light muscovado sugar
  • 300g Magical gluten-free self-raising flour blend
  • 1/4 tsp ground nutmeg
  • 1/tsp ground cinnamon
  • 1 tsp gluten-free baking powder
  • A pinch of sea salt
  • 4 large eggs + 40ml milk
  • 2 large overripe bananas (or 3 medium ones)
  • 6 tsp tinned caramel
  • For the buttercream
  • 100g butter
  • 300g icing sugar
  • 2 tsp banana powder (optional)
  • 1 tsp vanilla bean paste
  • Additional caramel for drizzling
  • Step 1 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 2 Sift all the dry ingredients together in a bowl and in another bowl, lightly whisk together the eggs and milk.
  • Step 3 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 4 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.
  • Step 5 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 6 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.
  • Step 7 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.
  • Step 8 For 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.
  • Step 9 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.
  • Step 10 Enjoy! xx Millie, Marcus and Me xx