Description
This Salted Caramel Banana Cake is a delicious gluten-free dessert featuring moist almond flour cake infused with ripe bananas and warm cinnamon. Topped with a creamy maple-sweetened cream cheese frosting and drizzled with a rich salted caramel sauce made from almond butter, this cake is perfect for those seeking a decadent, yet gluten-free treat.
Ingredients
Units
Scale
Cake
- 2 1/2 cups almond flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup coconut oil, melted
- 2 ripe bananas, mashed
- 1/4 cup maple syrup
- 1/4 cup honey
- 2 eggs, room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
Cream Cheese Frosting
- 12 oz cream cheese, room temperature
- 1 tsp vanilla extract
- 3 tbsp to 1/4 cup maple syrup, to taste
Salted Caramel Sauce
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 tsp coarse salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8 or 9-inch baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, cinnamon, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, blend melted coconut oil, mashed bananas, eggs, honey, maple syrup, and vanilla extract thoroughly.
- Form Batter: Pour the wet mixture into the dry ingredients, stirring carefully until a thick batter forms.
- Prepare Cake for Baking: Pour the batter into the prepared pan and smooth the surface evenly with a spatula.
- Bake the Cake: Bake for 35 to 40 minutes, or until the cake is lightly browned on top and a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and cool completely on a wire rack before frosting.
- Make Frosting: Beat room-temperature cream cheese with vanilla extract and maple syrup to desired sweetness until smooth and creamy.
- Make Salted Caramel Sauce: In a bowl, mix almond butter, maple syrup, melted coconut oil, and coarse salt until combined for a smooth sauce.
- Assemble: Frost the cooled cake with the cream cheese frosting and drizzle the salted caramel sauce generously over the top.
Notes
- Use very ripe bananas for maximum flavor and sweetness.
- Adjust the maple syrup amount in the frosting to suit your preferred sweetness level.
- The salted caramel sauce can be stored in the refrigerator and gently warmed before serving if it thickens.
- This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a nut-free alternative, try substituting almond flour and almond butter with sunflower seed flour and sunflower seed butter.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 50 mg
