News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


Gluten Free Banana Cakes with Caramel Pecans

Banana Cake is an old favourite, but this version has been given a glam makeover with the addition of delicious, crunchy, caramel pecan nuts. The extra few minutes it takes to prepare the topping is well worth the effort to make these simple GF banana cakes that little bit special. Perfect for celebrating Coeliac Awareness Week in Australia this week. Our national peak body, Coeliac Australia works to create awareness of coeliac disease in the community. Please do what you can to support the organisation’s activities. coeliac.org.au

Ingredients
2 ripe bananas, mashed
120 grams butter, softened
120 grams sugar
2 eggs, lightly beaten
2 tablespoons milk
Dry ingredients
75 grams buckwheat flour

7o grams fine rice flour
30 grams tapioca flour 
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum (optional)
1 teaspoon ground cinnamon

Cakes: Preheat oven to 170° C.
Sift the dry ingredients twice to ensure they are well combined and set aside. In a separate bowl, cream butter and sugar. Add the eggs a little at a time, using a spoonful of the dry ingredients if needed to keep the mixture cohesive.
Add the mashed bananas and stir to combine. Fold in the dry ingredients and milk, stir gently to incorporate into a smooth batter.
Grease a 12-hole muffin tray and spoon tablespoons of cake mixture into muffin holes, or paper cupcake cases. Bake for 20-25 minutes, until cakes are golden. Cool completely, then decorate with icing and caramel pecans.

Lemon Cream Cheese Icing
20 grams butter, softened
90 grams cream cheese, softened
230 grams icing sugar, sifted
1 tablespoon coconut
2 teaspoons fresh lemon juice

Caramel Pecans
1 cup pecans
2 tablespoons butter
2 tablespoons brown sugar

Icing. Using electric mixer, beat butter and cream cheese until smooth, then add lemon juice. Mix in the coconut and gradually add icing sugar. The mixture should be quite firm, so it can be piped, or spread onto cakes. Add more icing sugar if mix is too runny.
Caramel Pecans. Melt butter in a saucepan over medium heat. Add sugar and stir to combine. Add pecans and stir for a few minutes until coated with caramel. Spread over baking paper to cool. Remove any excess butter, by blotting with paper kitchen towel. Allow to cool completely.

Note. You can substitute gluten free plain flour if you don’t have buckwheat, rice and tapioca flour. Substitute other nuts for pecans, if not readily available.

 


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