Gluten-free banoffee cake

desserts Baking sweet bake
Total: 1 hr 45 min. | Active: 30 min.
vegetarian, gluten-free

The banoffee cake – a delightful blend of banana, toffee (caramel) and cream – is the perfect dessert: moist, creamy, and not too sweet. This simple recipe is sure to delight and makes for a special afternoon treat!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 16 pieces

Batter
3  ripe bananas, crushed
120 g plain yoghurt
80 g coconut oil, melted
120 g rolled oats (gluten-free)
80 g ground almonds
50 g rice flour
70 g coconut palm sugar
70 g sugar
1 tsp gluten-free baking powder (Dr. Oetker)
1 tsp sodium bicarbonate
1 tsp apple vinegar
Topping
100 g caramel cream with salted butter
1  banana, sliced
2  butter biscuit (e.g. Petit Beurre)
120 g cream cheese, plain (e.g. Filona)
50 g icing sugar
1 ¾ dl full cream
Decoration
10 g dark chocolate, grated

How it's done

Batter

Place the bananas, yoghurt and oil in a bowl, mix well. Mix the oats with all the other ingredients up to and including the vinegar. Transfer the cake batter to the prepared tin.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave the cake to cool in the tin on a rack. Remove the cake from the tin, leave to cool on a platter.

Topping

Spread the caramel cream over the cake and top with the bananas. Crumble the biscuits, sprinkle on top. Mix the cream cheese and icing sugar well, beat the cream until stiff, then carefully fold it into the cream cheese mixture using a rubber spatula and spread over the cake. Cover and chill for approx. 30 mins.

Decoration

Sprinkle chocolate over the cake. Cut the cake into 16 slices.

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