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Salted Caramel Banana Cake

Decadent Salted Caramel Banana Cake: A Gluten-Free Delight

This Salted Caramel Banana Cake is a delightful gluten-free fusion of moist banana bread and light vanilla cake, topped with a creamy frosting and warm salted caramel.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups almond flour A gluten-free alternative
  • 1 teaspoon cinnamon Can be omitted for a milder cake
  • 1 teaspoon baking soda Critical leavening agent
  • 1 teaspoon baking powder Use fresh for best texture
  • ½ teaspoon salt Essential for flavor enhancement
  • ½ cup coconut oil Can be swapped with melted butter
  • 3 large ripe bananas Use very ripe bananas for best flavor
  • ¼ cup honey Can be mixed with maple syrup
  • ¼ cup maple syrup Natural sweetener
  • 2 large eggs Key for binding
  • 1 teaspoon vanilla extract Enhances sweetness
For the Frosting
  • 8 oz cream cheese Use non-dairy for vegan option
  • 1 teaspoon vanilla extract Adds aromatic touch
  • ¼ cup maple syrup Adjust sweetness to your liking
For the Salted Caramel Sauce
  • ½ cup almond butter Can be switched with any nut butter
  • ¼ cup extra maple syrup Sweetens the sauce
  • 2 tablespoons coconut oil Adds smoothness to caramel
  • ½ teaspoon coarse salt Essential for salted flavor

Equipment

  • baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Electric mixer
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round baking pan.
  2. Sift together almond flour, cinnamon, baking soda, baking powder, and salt in a large mixing bowl.
  3. Melt coconut oil and mix with mashed bananas, honey, maple syrup, eggs, and vanilla extract until smooth.
  4. Fold the wet ingredients into the dry mixture until just combined.
  5. Pour the batter into the prepared baking pan and smooth the top.
  6. Bake for 35 to 40 minutes until golden brown and a toothpick comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Prepare the cream cheese frosting by beating cream cheese, vanilla extract, and maple syrup until fluffy.
  9. Once cooled, frost the cake evenly with the cream cheese frosting.
  10. Prepare the salted caramel sauce by mixing almond butter, maple syrup, coconut oil, and coarse salt over low heat.
  11. Drizzle the salted caramel over the frosted cake before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 12gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use very ripe bananas for the sweetest flavor and allow the cake to cool completely before frosting.

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