Monday 23 June 2014

Best Banana Cake with Caramel Sauce and Chocolate Buttercream - Gluten Free

There is always a perfect excuse to make a banana cake when you have just over ripe bananas in the fruit bowl. And i promise you cannot go wrong with this amazing banana cake. It is always light and fluffy yet moist and hides the gluten free taste very very well! Using both caramel sauce with vanilla butter cream and chocolate on the top adds decadence to the cake, this fab combo will never let you down. The cake was made for my work, Gatting catering, for morning tea and didn't take long for it to all be gone! ENJOY 
(excuse the bad photos of the baking process, was made late at night and the lighting in the kitchen isn't the bet for photos at night xx)

1 cup Caster Sugar
100g butter, softened
3 eggs
3 bananas, mashed with a fork
½ cup low fat milk
1/2 tsp baking soda
150ml plain yoghurt
1 1/2 cups plain flour
½ ground almonds
3 tsp baking powder

Preheat oven to 160°C conventional or 140ÂșC fan-forced.
Grease a 2x 21 cm round springform tin and line base with baking paper. 
Beat softened butter till light and creamy. Add the caster sugar and vanilla and beat till well combined. Add eggs on at a time, beating well after each addition until pale and creamy. 

Add the mashed bananas, the yoghurt, milk (dissolve baking soda into the milk), flour, ground almonds and baking powder. Mix until just combined and pour into the prepared cake tins. 

Bake for 20-25 minutes until the cakes are cooked in the middle and just pulling away from the edges of the tin (insert a skewer into the centre, if it comes out clean it is cooked). Cool in tin for 5 minutes then release the sides and cool on a wire rack. 

Butter cream:
100g butter, softened 
4 cups icing sugar
3 tablespoon milk
2 tsp vanilla essence 
3 tablespoon cup cocoa + more milk
1/2 can Caramel sauce (i used nestle top and fill caramel)

Beat butter in an electric mixer until light and creamy. Add vanilla, icing sugar and milk, beat on a low speed till combined then beat on a hight speed for 2-3 minutes or until fully and pale. 
Pipe / spread half of this vanilla icing to one of the cakes. This will be the icing in the middle of the cake. Again pipe or spread the caramel sauce over the top of the vanilla icing. Add the second cake on top. 
Add the 3 tablespoon of cocoa to the remaining icing in the mixture, you may need a splash of milk to soften the icing. Pipe or spread this over the top of the cake. Add sprinkles and a flower on top to finish it!

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