Gluten and Dairy Free Bolo de Banana (Spiced Caramel Banana Cake)

serves / makes 10
45 prep time
45 mins cooking time


This is a lovely, sticky, sweet, spiced pudding from Brazil. A lovely light fluffy cake topped with bananas in a spiced caramel sauce. It is traditionally served warm but still tastes great cold if you have any leftover the next day.




For the cake:

  • 200g gluten free self-raising flour
  • 1 teaspoon xanthan gum
  • 115g dairy free spread
  • 190g caster sugar
  • 2 eggs, separated
  • 120ml dairy free milk
  • 1/2 teaspoon cream of tartar

For the topping:

  • 55g dairy free spread
  • 140g dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cardamom
  • pinch of ground cloves
  • 2 bananas, sliced


  1. Preheat the oven to 180 oC
  2. Grease and line a 8″ square cake tin
  3. Whisk the egg whites and cream of tartar together until they form stiff peaks
  4. In another bowl whisk together the dairy free spread and caster sugar until light and fluffy
  5. Beat in the egg yolks
  6. Stir in the flour, xanthan gum and dairy free milk
  7. Carefully fold in the beaten egg whites
  8. Make the topping by placing the dairy free spread, brown sugar , cinnamon, cardamom and cloves in a small saucepan
  9. Bring to the boil and simmer for 2 minutes
  10. Pour the caramel into the cake tin
  11. Arrange the banana slices over the caramel
  12. Pour the cake mix over the bananas
  13. Bake in the oven for 45 minutes
  14. Allow to cool for 10 minutes in the tin then invert onto a plate
  15. Serve while still warm

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