Gluten Free Browned Butter Banana Cake

Banana Cake with Caramel Sauce - Gluten Free

  • Butter 120 g
  • Gluten Free Flour Mix 280 g
  • Baking Powder 1 tsp
  • Baking Soda 1 tsp
  • Salt 1 tsp
  • Brown Sugar (Lightly Packed) 150 g
  • Bananas (Mashed) 4 very ripe
  • Cinnamon (Freshly Grated) 1 tsp
  • Nutmeg 1/4 tsp
  • Vanilla 1 tbsp
  • Lemon (Zest only) 1
  • Large Eggs 2
  • Sour Cream or Yoghurt 60 ml
  • Chopped Walnuts 130 g
Preheat the microwave oven by pressing oven, set the temperature to 180 degrees Celsius, and then press START. In a saucepan, melt the butter over medium heat. When it starts smelling like toffee, swirl it around to cook evenly. Heat until it turns dark brown in colour
In a medium bowl, prepare the banana mixture by combining the mashed bananas, cinnamon, nutmeg, vanilla and lemon zest. In another medium bowl, prepare the flour mixture by combining flour, baking powder, baking soda and salt.
In a large bowl, prepare the browned butter mixture. Place the brown sugar and break up any lumps. Pour the dark brown butter and whisk to combine and cool down a bit. Add the eggs one at a time, whisk well after each addition. Add the sour cream or yoghurt and mix well.
Add the banana mixture into the browned butter mixture, whisk well. Finally, add the flour mixture and gently stir with a spatula until combined. Fold in the walnuts. Pour the batter into a lightly greased 20 x 5 cm round pan and bake for 25 minutes.
Take the cake out and sprinkle the Streusel on top. Return to the oven and bake for another 30 minutes. Cool the cake completely then drizzle with Caramel Sauce before serving.


Make your Banana Cake more decadent by serving with a whipped cream topping, or vanilla ice cream on the side.