Why You’ll Love This Recipe

The perfect blend of sweet and savory, this cake delivers a satisfying combination of flavors. The banana cake is naturally sweetened with maple syrup and honey, while the cream cheese frosting provides a tangy contrast to the sweetness. The addition of salted caramel sauce brings everything together with its smooth, rich flavor. Plus, the cake is gluten-free, making it suitable for those with dietary restrictions without sacrificing any taste. It’s a dessert that everyone will enjoy!

Ingredients

For the Cake:

2 ½ cups almond flour
1 tsp cinnamon
½ tsp baking soda
½ tsp baking powder
¼ cup coconut oil, melted
2 ripe bananas, mashed
¼ cup maple syrup
¼ cup honey
2 eggs, room temperature
1 tbsp vanilla extract
½ tsp salt

For the Cream Cheese Frosting:

12 oz cream cheese, room temperature
1 tsp vanilla extract
3 tbsp – ¼ cup maple syrup, to taste

For the Salted Caramel Sauce:

½ cup almond butter
¼ cup maple syrup
¼ cup coconut oil, melted
¼ tsp coarse salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cake:

Preheat the oven to 350°F (175°C). 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 the coconut oil, mashed bananas, eggs, honey, maple syrup, and vanilla extract.
Add the wet ingredients to the dry ingredients, stirring until the batter is well combined. The batter will be thick.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until the top is lightly browned and the center feels firm to the touch.
Let the cake cool completely on a rack before frosting.

2. Prepare the Cream Cheese Frosting:

Beat the cream cheese, vanilla extract, and maple syrup in a stand mixer or with a hand mixer until the mixture is smooth and fluffy. Start with 3 tbsp of maple syrup and adjust to your desired sweetness.

3. Prepare the Salted Caramel Sauce:

In a medium bowl, mix together the almond butter, maple syrup, coconut oil, and coarse salt until the mixture is smooth and creamy.

4. Assemble the Cake:

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
Drizzle the salted caramel sauce over the frosting, making sure to cover the surface with its rich, caramel goodness.

5. Serve and Enjoy:

Slice and serve the cake chilled or at room temperature. Enjoy!

Servings and Timing

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 2 hours (including cooling)
Servings: 8 servings

Variations

Add-ins: You can add chopped walnuts or pecans to the cake batter for added crunch and flavor.
Dairy-free option: Use dairy-free cream cheese for the frosting and a non-dairy substitute for the coconut oil and almond butter to make it completely dairy-free.
Chocolate drizzle: Add a bit of chocolate drizzle on top for an extra layer of sweetness if you’re a chocolate lover.

Storage/Reheating

This cake can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve as it sits, making it even better the next day! You can also freeze the cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and store it in a freezer-safe bag.

To reheat, simply bring it to room temperature before serving, or gently warm individual slices in the microwave for a few seconds.

FAQs

Can I use another type of flour instead of almond flour?

Almond flour is essential for the texture and flavor of this cake, but if you’re not gluten-free, you can substitute it with all-purpose flour. The texture may be slightly different, but it will still work.

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. Just be sure to store it in the refrigerator once frosted and caramelized. It will last for up to 3 days.

Is there a substitute for coconut oil?

You can substitute coconut oil with butter if you’re not dairy-free. For a neutral flavor, you can also use vegetable oil.

Can I freeze the salted caramel banana cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. For best results, freeze the cake before adding the frosting and caramel sauce, and top it once it’s defrosted.

How do I know when the cake is done baking?

The cake is done when the top is golden brown and the center is firm to the touch. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I use a different sweetener instead of maple syrup and honey?

Yes, you can use other sweeteners like agave syrup or coconut nectar in place of maple syrup and honey. Just keep in mind that this may slightly alter the flavor.

Can I make this cake without the cream cheese frosting?

Yes! If you prefer, you can skip the frosting and top the cake with a dusting of powdered sugar or simply drizzle the salted caramel sauce over the cake for a lighter option.

Is this cake suitable for vegans?

To make this cake vegan, you can substitute the eggs with a flax egg and use dairy-free cream cheese and a plant-based sweetener. The texture and flavor may change slightly, but it will still be delicious.

How do I make the cake more banana-flavored?

For an even stronger banana flavor, you can increase the amount of bananas in the recipe to 3, or add a bit of banana extract to the batter.

Can I add chocolate chips to the cake?

Absolutely! Chocolate chips would pair wonderfully with the banana flavor. Add them to the batter along with the wet ingredients.

Conclusion

This Salted Caramel Banana Cake is a rich, flavorful, and indulgent gluten-free dessert that brings together the best of both worlds—bananas, caramel, and cream cheese frosting. Whether you serve it for a special occasion or just to satisfy your sweet tooth, it’s sure to be a crowd-pleaser. The combination of textures and flavors makes each bite irresistible!