Gluten free banana cake, miso caramel

Gluten free banana cake with miso caramel? Sounds good right? I guarantee you that this version of the banana loaf will not let you down, it will satisfy you just as the glutinous one!

No no, I didn’t disappear forever I only took a little break. I’m gonna be very honest with you I felt a bit low because of the Corona virus and the constant in and out of lockdowns. On top of that, I find out that I have some level of gluten intolerance that also made me kind a sad as I love bread especially sourdough too much. During that time I was working in an artisan bakery and patisserie… how ironic right? But! I had to realise this isn’t the end of my life, although I need to make changes around my life. This doesn’t mean I stopped eating gluten, I still do but 99% of the time I eat gluten free.

I had to learn ( still learning ) a lot of things about gluten free baking. Every single gluten free (gf) flour ( not talking about the blends) effects the outcome of the bakes very differently. Still finding my favourite flour combinations and ratios. While the glutinous flours form a gluten net when kneading, the gluten free needs a little help from psyllium husk or xantan gum to trap some fermentation gases or for the binding effect.

This gluten free banana cake is a result of a few trials and errors. I find it important to choose the right flour combinations that will not add extra flavour to the cake. Also I wanted a nice and moist texture that lasts for at least a couple of days… I think I succeeded!

The flour combination that I use in this recipe works well with this recipe.  If you use different flour you my need to adjust your ratios.

Gluten free banana cake, miso caramel

Gluten free flour blend:

• 200g white rice flour
• 200g brown rice flour
• 70g maize flour ( not starch )
• 60g potato starch
• 60g tapioca startch

Banana cake recipe:

• 3 very ripe banana (250g) + 1 for decoration
• 1 tbsp lemon juice
• 2 eggs (110g )
• 100g unrefined sugar
• 100g sunflower oil
• 225g gluten free flour blend
• 50g almond flour
• 1/2 tsp xantan gum
• 1 tsp baking powder
• a pinch of bicarbonate of soda
• a pinch of salt
• 1/2 tsp ground cinnamon
• 1/2 tsp cardamom
• 50g lightly toasted pecan or walnut, slightly crushed

Miso caramel:

• 100g unrefined sugar
• 100g double cream, warm
• 40g unsalted butter
• 40g shiro ( white or sweet ) miso

1. Turn on the oven for 190C with the fan on. While the oven is warming, place 3 bananas into a medium sized bowl and crush it with a whisk. Add the lemon juice, eggs and the sugar and whisk it until the sugar melts.
2. Pour in the oil and mix it to an even consistency. Sift in the dry ingredients and add the pecans too. Mix it well and pour it in a 22Cm round baking tin lined with  baking paper.  Decorate the vake with the remaining banana. Let it sit for 20 minutes on the counter before you start baking. This little time hydrates the flour well and the cake will not feel gritty in the mouth.
3. Bake it on the middle rack for about 40-45 minutes or until the toothpick comes out clear. Let it sit in the warm oven with the open door for another 10  minutes after baking.  Cool down completely before cutting in.
4. For the miso caramel, melt and caramelise the sugar in a heavy bottom pan until its reaches a dark amber colour. Slowly add the warm cream and cook it for a couple of minutes on low heat. Turn off the heat and add the butter in 2 stages, stir it until is completely dissolve at the end add the miso too, stir it well.

This banana cake is so tasty and very moist even on the third day. The miso caramel goes well with the cake but it’s wonderful with ice cream too.

Keep it in an airtight container to preserve the freshness longer!

Enjoy!