Salted Caramel Banana Cake

Moist, tender banana cake topped with creamy frosting and a luscious salted caramel drizzle—naturally gluten-free and full of flavor.

If banana bread and vanilla cake had a delicious dessert baby, it would be this Salted Caramel Banana Cake. Made with almond flour, naturally sweetened with maple syrup and honey, and topped with a tangy cream cheese frosting and homemade nut butter caramel, this cake is a celebration of wholesome indulgence. It’s gluten-free, incredibly moist, and perfect for any occasion—brunch, birthdays, or your next cozy afternoon treat.

Why You’ll Love This Recipe

• Naturally Gluten-Free: Made with almond flour—no special blends or additives needed.
• Perfectly Sweetened: A blend of honey and maple syrup gives depth without being overly sweet.
• Moist and Tender Texture: Ripe bananas and coconut oil create a soft, flavorful crumb.
• Easy Salted Caramel Sauce: Made with nut butter for a creamy, dairy-free option.
• Make Ahead Friendly: Tastes even better the next day and stores beautifully.

Ingredients

For the Banana Cake:

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

For the Cream Cheese Frosting:

• 12 oz cream cheese, room temperature (dairy-free if needed)
• 1 tsp vanilla extract
• 3 tbsp to ¼ cup maple syrup (adjust to taste)

For the Salted Caramel Sauce:

• ½ cup almond butter (or cashew butter)
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• ¼ tsp coarse salt

Instructions

1. Make the Cake:

• Preheat oven to 350°F. Line an 8” or 9” square baking pan with parchment paper.
• In a large bowl, whisk almond flour, cinnamon, baking soda, baking powder, and salt.
• In another bowl, mix coconut oil, mashed bananas, maple syrup, honey, eggs, and vanilla.
• Combine wet and dry ingredients until a thick batter forms.
• Pour batter into prepared pan and smooth the top.
• Bake for 35–40 minutes, or until golden and the center is set.
• Let cool completely in the pan on a wire rack.

2. Make the Frosting:

• In a stand mixer or bowl, beat cream cheese, vanilla, and maple syrup until fluffy and smooth.
• Spread evenly over the cooled cake.

3. Make the Salted Caramel Sauce:

• In a bowl, whisk almond butter, maple syrup, melted coconut oil, and salt until smooth.
• Drizzle over the frosted cake just before serving.

Tips / Storage / FAQs

Tips

• Use very ripe bananas for maximum sweetness and moisture.
• Press the bananas through a sieve or mash well to avoid chunks.
• For a firmer frosting, chill before spreading.

Storage

• Store cake in an airtight container in the fridge for up to 4 days.
• Can be frozen (frosted or unfrosted) for up to 2 months.

FAQs

Can I use just maple syrup or just honey?
Yes, but combining both adds a unique depth of flavor. Either one will work individually.

Can I make this dairy-free?
Yes, use a non-dairy cream cheese for the frosting and ensure your almond butter caramel is dairy-free.

What’s the best nut butter for the caramel?
Almond or cashew butter gives the smoothest, most neutral flavor. Avoid overly strong or salty varieties.

Can I make cupcakes instead of a whole cake?
Yes! Bake in a muffin tin for 18–22 minutes at the same temperature.

Final Thoughts

This Salted Caramel Banana Cake is a naturally sweet, gluten-free dessert that feels as indulgent as it is nourishing. The moist banana base, creamy frosting, and gooey caramel sauce come together in a bite that’s comforting, cozy, and crowd-pleasing. A must-try for banana lovers and gluten-free bakers alike.

The Goods