Salted Caramel Banana Cake (Gluten Free)
This easy, gluten free banana cake recipe couldnt be more delicious! Imagine if banana bread and vanilla cake had a baby.thats exactly what this delightful banana cake tastes like. Yum!
Ingredients
Scale
- 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
- 1/4 tsp salt
Instructions
- 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 its flat.
- Bake for about 30-35 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.
- In the bowl of a stand mixer, beat the cream cheese, vanilla, and maple syrup until fluffy, about 2-3 minutes. 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.
- Mix all ingredients together in a medium bowl until smooth.
- Drizzle the sauce on top of the cake, and serve.
Notes
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 youd like!