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Gluten Free Banoffee Cake With Whipped Cream Frosting

This recipe is a perfect blend of smooth caramel, banana bread, and creamy topping. Perfect for gatherings, special occasions, or as a treat to brighten your day.

Gluten Free Banoffee Cake

We bring to the Party

• 350g Banana Bread Mix

You bring to the party

• 3 Medium eggs
• 1 Mashed banana
• ¾ Cup of yoghurt
• Caramel sauce: I used store-bought Barkers Salted Caramel, but you can make a homemade version if you prefer.

Instructions

  1. Preheat your oven to 175°C (160°C fan-forced) Grease and line a 20cm round tin.
  2. In a large bowl, combine eggs, yogurt, and Banana Bread mix.
  3. Add mashed banana, and mix with an electric mixer on medium speed for 1 minute.
  4. Pour half the batter into the prepared tin. Bake in the oven for 40-50 minutes.
  5. Once baked, leave in the tin to cool for 5 minutes then use a skewer to poke holes in the top. Pour over a generous amount of caramel sauce to soak into the cake.
  6. Top with cream once the cake is cooled.

For a more stable topping that won’t sink overnight, try making Stabilised Whipped Cream Frosting. This is an alternative to whipped cream and will last up to a week on top of the cake.

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