Ok, so when I realized that you could literally melt a candy bar to ice a cake, I ran to the store to buy some. This cake is iced with 3 melted Milky Way's! Yu-umm. The banana cake is light and moist, with a crispy sugary crust. Alone, the cake would be amazing. But this recipe calls for 3 Milky Way's and I'm not one to deviate from a recipe. Unfortunately Milky Way bars do have barley malt in them which contains gluten, but as this is only a small amount, I went ahead and made them for my gluten-sensitive husband anyway. Mars does make Milky Way chocolate covered caramels that are gluten free which would also be delicious as icing.
Here is the recipe!
Gluten Free Banana Cake with Milky Way Icing
SIFT: In a small bowl
1 3/4 Cups Better Batter (or any gluten free all purpose flour mix)
1 1/2 t. Baking Powder
1/4 t. Baking Soda
Pinch of Salt
MIX: I used the whisk attachment instead of the paddle for a lighter texture
1 Stick of butter
1/4 Cup vegetable oil
1 1/2 Cup sugar
ADD to wet mixture:
2 Eggs, one at a time and mix
1 t. Vanilla
2 Bananas-ripe, mashed
MIX into wet mixture:
3/4 Cup Milk, alternating with dry mixture, until smooth
Batter into greased 8 or 9" cake pan.
Tips...I LOVE the PAM spray with flour for baking. Nothing sticks. I also cut out a circle from parchment paper to put in the bottom of the cake pan to help it come out clean.
350 degrees for 45 min-55 min or until a toothpick comes out clean.
Milky Way Icing
MELT: Whisking until smooth
3 Milky Way Bars (chopped)
1/2 Cup Whipping Cream
3 T. Brown sugar
1 T. Butter
When it is all melted, remove from heat and continue whisking to bring the temp. down and allow it to thicken. When it isn't too runny, pour over the cooled cake and you're done!
Recipe courtesy of: http://lesgourmandisesdisa.blogspot.com/2010/04/gateau-aux-bananes-glacage-aux-barres.html. I made it gluten free by substituting Better Batter for flour.