Mini Banoffee Loaf Cakes Recipes

MINI BANOFFEE LOAF CAKES

Steps:

• Get ready the individual loaf tin moulds, muffin tins or base-line a 9 inch/23 cm square baking tin with baking paper.
• Pre-heat the oven to 180 C/350 F/Gas 4.
• Weigh and mix together the flour, almonds, xanthan gum, baking powder, bicarbonate of soda, and salt, making sure any lumps are completely broken down. (TIP: Weigh into an airtight container and shake vigorously). Set aside.
• In a large bowl, beat together the butter and brown sugar until pale and creamy.
• Add the golden syrup and continue to beat until thoroughly combined.
• Add and beat in the eggs one at a time.
• Fold in the mashed bananas.
• Fold in the buttermilk.
• Fold in the flour and chopped dairy toffee, until just combined (being careful not to over mix).
• Pour the batter into the loaf moulds or cake tin and smooth the tops.
• Thinly slice the extra banana and use to decorate the top of the cake batter.
• Bake for about 20 minutes (mini loaves) up to about 40 minutes for a tray-cake, or until a skewer inserted into the centre comes out clean and the top springs back to the touch.
• Remove from the oven and cool in the moulds for 5 to 10 minutes before turning out onto a wire rack to cool.

BANOFFEE LOAF CAKE

Steps:

• Heat oven to 325°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In small bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat 1/2 cup softened butter and the granulated sugar with electric mixer on low speed 30 seconds; increase speed to high, and beat 3 to 4 minutes or until light and fluffy, scraping bowl occasionally. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in 1 teaspoon vanilla. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Beat in sour cream until blended. Stir in toffee bits. Pour in pan.
• Bake 65 to 70 minutes or until toothpick inserted in centre comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 1/2 hours.
• When ready to serve, in medium bowl, beat icing sugar, 2 tablespoons softened butter, 1 tablespoon milk and 1/4 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Frost top of loaf. Top loaf with Toppings. Using a sharp serrated knife, cut into slices.
• Cover loosely, and refrigerate any remaining cake.