Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Banana Cake with Caramel Frosting.

When I was diagnosed with coeliac there wasn’t the amount of options available in the supermarket that there is now.  The thing I missed most was cakes so I focused my efforts on trying to figure out gluten and dairy free baking.  A Victoria sandwich and a banana loaf were the first things that I managed to make I was happy with.

I’ve jazzed up the basic banana loaf recipe and added some dairy free caramel frosting for a more decadent cake.  Perfect with a cup of coffee as an afternoon treat.

caramel banana cake

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If you like this recipe for Gluten and Dairy Free Banana Cake with Caramel Frosting then you might like to try one of my other baking recipes:

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Enjoy!

Fx

Difficulty: Beginner Prep Time 15 min Cook Time 60 min Total Time 1 hr 15 mins Servings: 8 Best Season: Fall

Ingredients

For the banana cake:

For the caramel frosting:

Instructions

  1. Preheat the oven to 180 oC

  2. Grease and line a 7" cake tin

  3. Cream the dairy free spread and sugar together until light and fluffy

  4. Add the eggs, beating well between each addition

  5. Mash the bananas and add to the mixing bowl

  6. Add in the dry ingredients and mix well

  7. Pour the cake mix into the cake tin

  8. Bake in the oven for 60 minutes

  9. Remove from the oven and allow to cool before frosting

  10. Make the frosting by beating together the dairy free spread, icing sugar and caramel sauce until light and fluffy

  11. Cut the cake in half and use 1/3 of the frosting to sandwich the cakes together

  12. Use the rest of the frosting to coat the top and sides of the cake - I decorated mine with some dried banana chips

Note

Keywords: banana, caramel
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