Salted Caramel Banana Cake (Gluten Free) Recipe

If you’re anything like me and love a dessert that feels both indulgent and wholesome, this Salted Caramel Banana Cake (Gluten Free) Recipe is going to be your new best friend. The natural sweetness from ripe bananas paired with a luscious salted caramel drizzle makes every bite feel like a treat without the gluten overload. It’s perfect for sharing at brunches, family get-togethers, or just when you need a little comfort in your day.

I absolutely love how this cake stays moist thanks to the almond flour and bananas, and the cream cheese frosting adds that silky touch that balances the sweet caramel perfectly. When I first tried this recipe, I was amazed it held together so well without any wheat flour, so if you’re looking for a delicious gluten-free option that doesn’t compromise on flavor or texture, you’re in for a real treat with this Salted Caramel Banana Cake (Gluten Free) Recipe.

this Recipe

Ingredients You’ll Need

Getting your ingredients right is key to nailing this cake, especially since it’s gluten free. Most of these are pantry staples, but choosing ripe bananas and good-quality almond butter really takes the flavor up a notch.

• Almond flour: Opt for finely ground almond flour to get a tender crumb.
• Cinnamon: Adds warmth and complements the banana’s natural sweetness.
• Baking soda & baking powder: Help your cake rise without gluten.
• Coconut oil: Use melted but not hot to keep the batter smooth and moist.
• Ripe bananas: The riper, the better for natural sweetness and moisture.
• Maple syrup: You’ll need some for the cake and some for the frosting and sauce; pure maple syrup works best.
• Honey: Blends well with maple syrup to add depth to the sweetness.
• Eggs (room temperature): Room temp eggs help the batter mix evenly and rise nicely.
• Vanilla extract: Boosts the flavor and rounds everything out.
• Salt: Balances all the sweet flavors and strengthens the salted caramel notes.
• Cream cheese: For the frosting – make sure it’s softened to room temperature for a smooth finish.
• Almond butter: Adds richness to the salted caramel sauce; creamy texture works best.
• Coarse salt: Sprinkle on top of the caramel sauce for that signature salted caramel kick.

Variations

I love how adaptable this Salted Caramel Banana Cake (Gluten Free) Recipe is. Over time, I’ve played around with a few tweaks depending on the season or what I have in the pantry, which keeps it exciting every time I bake it.

• Nut-Free Variation: Swap almond flour and almond butter for sunflower seed flour and sunflower seed butter to keep it allergy-friendly.
• Extra Chocolate: Adding gluten-free chocolate chips into the batter brings an irresistible melty texture — my kids can’t get enough of that.
• Spiced Up: I sometimes add a pinch of nutmeg or ginger for a cozy twist during cooler months.
• Vegan Adaptation: Replace the eggs with flax eggs and use a plant-based cream cheese to make it vegan-friendly; it takes a bit of experimentation but totally worth it.

How to Make Salted Caramel Banana Cake (Gluten Free) Recipe

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F. I use an 8-inch pan lined with parchment paper because it lifts the cake out easily and prevents sticking. You can use a 9-inch pan if you don’t have an 8-inch, but expect the cake to be slightly thinner.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the almond flour, cinnamon, baking soda, baking powder, and salt. Making sure these are well combined helps the leavening agents distribute evenly, so your cake rises nicely without uneven lumps.

Step 3: Combine Wet Ingredients Separately

In a separate bowl, mix the melted coconut oil, mashed ripe bananas, eggs, honey, maple syrup, and vanilla extract. I find mixing these first ensures you get a smooth batter without over-mixing once combined with the dry ingredients.

Step 4: Bring Wet and Dry Together

Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be thick — don’t worry, that’s exactly what you want for this dense, moist cake. Overmixing could make it dry, so stop as soon as everything looks blended.

Step 5: Bake Until Golden and Firm

Pour the batter into your prepared pan and smooth out the top with a spatula. Bake for 35 to 40 minutes, or until the cake is lightly browned and springs back when you touch the center gently. In my experience, the cooking time depends a bit on your oven, so start checking at 35 minutes to avoid overbaking.

Step 6: Cool Completely Before Frosting

Once baked, let the cake cool completely on a wire rack before frosting. I usually let it sit an hour — frosting a warm cake is a slippery slope to disaster, trust me!

How to Serve Salted Caramel Banana Cake (Gluten Free) Recipe

Garnishes

I like to sprinkle a few crushed toasted almonds on top after drizzling the salted caramel sauce—it adds a lovely crunch and reinforces the nutty flavor. A light dusting of cinnamon or even a pinch more coarse sea salt adds a pretty finishing touch and amps up the flavor balance.

Side Dishes

This pairs wonderfully with a cup of freshly brewed coffee or a creamy chai latte. For brunch gatherings, I sometimes serve it alongside fresh berries or a light fruit salad to brighten the plate and complement the cake’s richness.

Creative Ways to Present

For birthdays or special occasions, I’ve layered slices with extra frosting between them to create a mini cake tower, topped with caramel drizzle and fresh banana slices. Another fun idea is to serve it cupcake-style — just portion into muffin tins and bake for a crowd-pleasing, individual treat.

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly wrapped in the fridge—usually in an airtight container or covered well with plastic wrap. This keeps the cake moist and the frosting fresh for up to 4 days. Just remember to bring it to room temperature before serving for the best flavor and texture.

Freezing

If you want to freeze it, I recommend freezing the unfrosted cake layers wrapped tightly in plastic wrap and foil. When you’re ready, thaw overnight in the fridge, then frost and add the salted caramel sauce right before serving. This helps preserve the freshness and texture.

Reheating

I usually don’t reheat this cake after frosting because it softens the cream cheese too much. If you want a warm slice, gently warm a piece without frosting in the microwave for 10-15 seconds and then add a dollop of the caramel sauce on top—so good!

FAQs

Final Thoughts

This Salted Caramel Banana Cake (Gluten Free) Recipe holds a special place in my kitchen because it strikes the perfect balance between comforting and elegant, rich but naturally sweetened. I’d recommend it to anyone craving a homemade dessert that feels thoughtful yet effortless. Give it a try—you’ll enjoy not just how delicious it is, but how simple it is to bring such a beautiful cake to the table.

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