Banoffee Cream Cake (Gluten Free)

I wanted to experiment with another fruit for my gluten-free cake sponge, and bananas seemed like the perfect choice—they’re always sitting around in my kitchen. While banana bread is the go-to for leftover bananas, this cake is a lighter, fresher alternative. The sponge is incredibly light, and the cream, flavoured with homemade salted caramel, adds a wonderful toffee flavor that complements the bananas beautifully. I’ve tried drizzling caramel over the cake, but I find it unbalances the flavours—unless you have a serious sweet tooth, I’d stick with the cream filling.

Banoffee Cream Cake (Gluten Free)
Banoffee Cream Cake (Gluten Free)

Serves 10-12

Hands-on Time 35 minutes (plus cooling)

Baking Time 1 hour 5 minutes (35 minutes for the cake)

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Ingredients

  • Oil for greasing (flavourless, e.g., sunflower or vegetable)

  • 130g plus 2 tbsp light brown sugar

  • 5 large eggs

  • 5-6 medium-large ripe bananas

  • 100g caster sugar

  • 250g ground almonds

  • 30g cornflour

  • ¼ plus tsp fine salt

  • 1 tsp vanilla extract

  • 200ml double cream

Equipment

  • Scissors

  • Baking parchment

  • 2 x 20cm fixed or push-bottom cake tins

  • Knife

  • 2 mixing bowls

  • Electric whisk

  • Spatula

  • Wire rack

Method

1. Preheat the Oven

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Line the cake tins with parchment and grease with oil. Sprinkle 1 tbsp of light brown sugar over the bottom of each tin.

2. Prepare the Bananas

  • Peel and halve 2 bananas. Place them cut-side down on the sugar in each tin.

3. Make the Cake Batter

  • Separate the eggs, placing the whites in one bowl and the yolks in another.

  • Peel and mash 200g of bananas. Add them to the egg yolks along with 130g of light brown sugar. Beat on high speed for 1 minute.

  • Clean the beaters. Whisk the egg whites until foamy, then gradually add the caster sugar until stiff peaks form.

  • Add the ground almonds, cornflour, and tsp of salt to the egg yolk mixture. Mix with a spatula.

  • Add the vanilla extract and stir again.

  • Fold in the egg whites in two batches until no streaks remain.

4. Bake the Cakes

  • Divide the batter between the prepared tins and smooth the tops. Tap the tins gently to remove air bubbles.

  • Bake on the middle shelf for 35 minutes. Let the cakes cool in the tins for 15 minutes, then transfer to a wire rack to cool completely.

5. Prepare the Caramel Cream

  • Whip the double cream until stiff. Fold in the salted caramel gently.

6. Assemble the Cake

  • Slice any remaining bananas.

  • Place one cake layer banana-side up. Spread half the caramel cream on top and add banana slices.

  • Top with the second cake layer and decorate with the remaining caramel cream and banana slices.

Enjoy!

Banoffee Cream Cake (Gluten Free)
Banoffee Cream Cake (Gluten Free)