This banana and butterscotch cake recipe is wonderfully moist and the bananas stop the wheat-free cake from being too crumbly. We use brown sugar to bring out a caramel flavour in the cake that compliments the banana beautifully! In the café we top it with buttercream and butterscotch but its just as delicious dusted with icing sugar with a cup of tea. This cake can of course be made with regular flour too.
For the cake
– 225g salted butter, room temperature
– 225g brown sugar
– 4 eggs
– 225g gluten-free self-raising flour
– 4 tbsp buttermilk
– 3 small ripe bananas, Mashed
– 150g salted butter, softened
– 300g icing sugar
– 1 tsp vanilla extract
– 200g caster sugar
– 80g butter
– 1 tsp Maldon salt
– 130ml fresh cream
1. Preheat your oven to 160 fan and grease and line a 9” round cake tin.
2. Cream the butter and brown sugar together until it lightens in colour and then add the eggs one by one making sure that each egg is fully incorporated before adding the next.
3. Add the flour bit by bit and once incorporated fold in your mashed bananas. Don’t overmix the batter as gluten free cakes sink when they are over mixed. Finally add 4 tablespoons of buttermilk and once it is combined pour it into the tin and cook for 40 – 45 minutes or until a skewer comes out clean.
4. While your cake is cooling you can get on to the toppings. For the buttercream beat the butter on high speed until it turns light and creamy. Add the icing sugar on low speed in two parts and then beat on high speed until white and fluffy. Add the vanilla and if it seems too stiff let it out with a tablespoon or two of milk.
5. Next is the butterscotch sauce! In a heavy based saucepan pour in your caster sugar. On medium – low heat, without stirring only swirling the pan, allow the sugar to completely dissolve. Once dissolved add the butter and let it melt. Take the pan off the heat and add the cream while whisking. Switch to a spatula and put it back on a medium low heat and allow it to bubble for a minute. Let it cool.
6. Once the cake and toppings are cooled you can start decorating! We like to use a star nozzle in a piping bag to pipe back and forth along the cake in three sections to create a ruffled effect and finally drizzle it with butterscotch sauce.
Tip: When you add the cream to the butterscotch sauce it can look like it has seized however continue to whisk until it starts to blend together and then place it on the heat for another minute.
As head baker of Dublin’s award winning Cake Café, Emilie is in charge of the Dublin eatery’s popular breads, custom made cakes and continuously changing sweet recipes. Her use of colour, texture and use of edible flowers draws on her background in Photography, having graduated with a BA from DIT.
Before becoming the café’s baker she filled the role as chef for two years and previously gained experience at top Dublin restaurants, including The Pig’s Ear and Pichet. She shares the café’s eathos of using seasonal produce, local suppliers and natural ingredients.