Salted Caramel Banana Cake
This easy, gluten free banana cake recipe couldn’t be more delicious! Imagine if banana bread and vanilla cake had a baby….that’s exactly what this delightful banana cake tastes like. Yum!
TELL ME MORE ABOUT THIS BANANA CAKE!
I love, love, love banana bread, but recently I wanted to bake a banana CAKE and that’s where this recipe comes from. Just imagine how delicious it would be if banana bread and vanilla cake had a baby…but you don’t have to imagine. You can just make this recipe!
This simple banana cake recipe is not only easy, but it’s also gluten free! How cool is that? Yup, we use almond flour as the dry base for our banana cake, along with wholesome ingredients like maple syrup and honey in place of refined sugar.
And this cake isn’t just tasty, it’s also moist, lightly sweet, and slathered in cream cheese frosting that’s drizzled with salted caramel sauce. Drool.
HOW TO MAKE THIS GLUTEN FREE BANANA CAKE
This gluten free banana cake is super easy to make! All you have to do is mix the batter, and then spread the cake batter into a pan and bake for about 35 minutes. Allow the cake to cool completely before slathering it with cream cheese frosting and salted caramel sauce.
This banana cake tastes great on its own, but it tastes ESPECIALLY good with the cream cheese frosting and salted caramel combo. You don’t have to add these toppings, but you might regret it if you don’t!
SALTED CARAMEL INGREDIENTS
- almond butter, or cashew butter
- maple syrup
- coconut oil
- coarse salt
BANANA CAKE INGREDIENTS
- almond flour
- cinnamon
- ripe bananas
- coconut oil
- eggs
- honey
- maple syrup
- vanilla
CREAM CHEESE FROSTING INGREDIENTS
- maple syrup
- cream cheese, dairy or non-dairy
- vanilla extract
HOW LONG DOES THIS BANANA CAKE TAKE TO MAKE?
There are three steps to making this easy banana cake at home:
- Mixing the cake batter, which takes about 10 minutes
- Whipping the cream cheese frosting, which takes about 5 minutes
- Making the caramel, which takes about 5 minutes
The cake will bake for about 35 minutes. After it cools completely, spread the cream cheese frosting and caramel on top.
HOW DO YOU STORE THIS BANANA CAKE?
Cover the cake loosely with plastic wrap or with a domed glass lid. It will keep fresh in the fridge for about three days. It tastes great cold or room temperature!
SALTED CARAMEL BANANA CAKE FAQ
1. DO I HAVE TO USE BOTH MAPLE SYRUP AND HONEY?
You do not have to use both honey and maple syrup for this recipe. You can choose to use just one for the entirety of this recipe.
I really like the combination of honey and maple syrup, though. The richness of the honey and the caramel flavor of the maple syrup is such a perfect balance. However, if you only have one on hand or don’t want to go through the trouble of using an extra ingredient, you can certainly use whichever you prefer.
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Salted Caramel Banana Cake (Gluten Free)
Ingredients
Cake
- 2 1/2 c almond flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 c coconut oil melted
- 2 ripe bananas mashed
- 1/4 c maple syrup*
- 1/4 c honey
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
Cream Cheese Frosting
- 12 oz cream cheese room temperature*
- 1 tsp vanilla extract
- 3 tbsp – 1/4 c maple syrup to taste
Salted Caramel Sauce
- 1/2 c almond butter*
- 1/4 c maple syrup
- 1/4 c coconut oil melted
- 1/4 tsp coarse salt
Instructions
Cake
- Preheat oven to 350 F. Line an 8″ or 9″ baking pan with parchment paper and set aside.
- In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt.
- In a separate medium bowl, mix together the coconut oil, bananas, eggs, honey, maple syrup, and vanilla.
- Add the wet ingredients into the dry ingredients, stirring it together until it forms a batter. The batter will be thick.
- Pour the cake batter into the baking pan, smoothing the top so it’s flat.
- Bake for about 35-40 minutes, until the cake is lightly browned and the center is firm to the touch.
- Remove the cake from the oven and cool completely on a rack.
Cream Cheese Frosting
- In the bowl of a stand mixer, beat the cream cheese, vanilla, and maple syrup until fluffy. You may want to start with the lesser amount of maple syrup, and add more to your desired sweetness.
- Spread the cream cheese frosting on top of the cooled banana cake.
Salted Caramel Sauce
- Mix all ingredients together in a medium bowl until smooth.
- Drizzle the sauce on top of the cake, and serve.
Notes
- You could certainly use only maple syrup or only honey to sweeten this cake, but I like the unique flavors that come from using both.
- Feel free to use a non-dairy cream cheese to keep this recipe dairy-free.
- Almond butter or cashew butter are great choices for the base of the caramel sauce because of their neutral flavor, but you can use any nut butter you’d like!
HI, I’M SAM!
I’m so glad you found salt n sprinkles! I started this blog to show that good, healthy food is both easy and delicious to prepare at home. Whether you have a dietary restriction or just like to try new recipes in the kitchen, I hope you find just what you’re looking for here.
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27 responses to “Salted Caramel Banana Cake”
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This cake was unbelievable!!! Not only one of the best gf baked goods, but a top banana cake! Wonderful rich flavor. I only had one egg and substituted the second with a chia seed egg, made butter cream frosting; truly amazing. The cashew butter Carmel sauce is out of this world. Thank you for the recipe!
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So happy you enjoyed it Katie!
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Hi there. I’m planning to make this recipe for Easter, and was wondering if throwing dark chocolate chips into the cake would throw off the baking in any way? I appreciate your help. Thank you for sharing the recipe, it looks amazing.
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Hi Katy! I definitely think chocolate chips would be awesome, perhaps add about 1/2 c to the batter? Oooh chocolate chips would even be good whipped into the icing. Yum! Good luck.
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Thank you! I was considering the frosting option as well–maybe with some crumbled honey graham cracker cookies, too. 😉
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This was fantastic! I was a little nervous bc of the batter but wow so moist and flavorful. I used cashew butter for the caramel but I think almond butter would have gave it that thicker caramel texture. I also used vegan cream cheese . I thought the honey and maple syrup would be too sweet but it was perfect !
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Thanks Aeisha! Glad you loved it.
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This was delicious! Felt like the amount of sauce to make was way too much though – I have about a 1/2 cup of it left over. Not sure why so much of it is required, especially if the recipe calls for just a drizzle.
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Hi Addie, I’m glad you liked the recipe! I appreciate the feedback about the caramel being too much. You can definitely add more or less depending on your preference.
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This looks so good! What a great combination of flavors!
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The cake alone is to die for!! I didn’t need the icing!! But some may want it. The cake is literally melt in your mouth. I also follow a macro diet and I broke it down for anyone was interested.
Per slice for 12 servings
Per serving-
Carb-16.3
Fat-17.6
Protein- 9.3
Fiber-4.5Thank you for this recipe!!!
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Thanks Lauren!
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Thank you Lauren, I needed this information so THANK YOU!! Is this MACRO count including the icing and sauce or just the cake?
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You a real hero for this 🥹🥹🥹
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🥰
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Can we flax egg? So excited i found your channel & to make recipes
Ty!-
Thank you so much! Yes, you can use a flax egg for this recipe.
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Hi! Can I use oat flour instead of almond flour?
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Yes I think that would work really well!
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Looks GREATTTT !!
Would olive oil or neutral oil work instead of coconut oil?-
I like that idea! Olive oil is so great to bake with especially, but any oil should work!
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I forgot to get the ingridients for the caramel sauce but delicious just the same! And i used a banana bread sized pan instead and baked it at 350⁰ for 70 minutes 🙂
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Sounds so good! Glad this worked for you 🙂
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Wow, I made this cake for my birthday since I had it saved for a long time now and let me say did it surprise me!! I subbed the almond flour for oat flour except for the last 1/2cup i did ground flaxseed. I did only 1/4 cup of sweetener but I mixed both maple syrup and honey into it. I only also did 1 tsp and a half of vanilla since it’s all I had left and did not do the caramel sauce and it tasted perfectly sweet to me!!! Truly 10/10 but I’m pretty sure that much flaxseed changed the consistency (I don’t really mind) lol! Great recipe.-
Thanks so much Myrka! Hope you had a great bday 🙂
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This is the best cake I have had in years! After the I had finished making the cake I wondered if it was worth the effort to make the cream cheese frosting and caramel drizzle – the cake smelt absolutely amazing by itself and I was tired – however all the flavours together really just took this to the next level!This is also such an easy recipe to follow, speaking as someone who rarely bakes, I had all the ingredients already and it was a very easy process.
10/10 will definitely make again!
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Thanks so much May!
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