Yesterday it was horribly cold and wet outside: most definitely a day for closing the door, lighting the fire and nestling up to the AGA.
I, unfortunately, had to go out. So when I came home I felt entirely justified in indulging in a spot of comfort baking. Hmmm, what to bake…?
With some fabulously overripe bananas in the fruit bowl and half a tin of caramel in the fridge there was really only one way this was going to go – banana caramel cake! I also had a sachet of banana powder in my ‘curious ingredients’ box so decided to use that for a buttercream filling.
There’s something about the sweetness and softness of a banana cake that I find super comforting – just perfect when it’s grey, wet and miserable outside. And this cake didn’t disappoint 🙂
So if you’re in need of crowd-pleasing, mood-lifting, gluten-free treat, then here’s the recipe for my banana caramel cake. Enjoy!
GLUTEN-FREE BANANA CARAMEL CAKE
For the cake you will need…
100g Stork for baking
160g light muscovado sugar
300g gluten-free self-raising flour (I use my Most Marvellous Artisan flour blend)
1/4 tsp ground nutmeg
1/tsp ground cinnamon
1 tsp gluten-free baking powder
A pinch of sea salt
4 eggs + 40ml milk
2 large overripe bananas (or 3 medium ones)
6 tsp tinned caramel
To make the cake…
STEP ONE: 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 TWO: Sift all the dry ingredients together in a bowl and in another bowl, lightly whisk together the eggs and milk.
STEP THREE: 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 FOUR: 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.
STEP FIVE: Bake the cakes on the bottom of the roasting oven of a two-oven AGA (plain shelf on third set of rungs) 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 (Gas 4, 180C).
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.
For the buttercream…
Beat 100g butter in your mixer until light and smooth. Sift in 300g icing sugar, 2 tsp banana powder (optional) and 1/2 tsp vanilla bean paste and mix until smooth and fully combined. You may need to add a couple of teaspoons of water to loosen the buttercream.
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 🙂