Salted Caramel Banana Cake (GF & DF)
When that craving for a deep, rich dessert hits but you still want something that feels wholesome, this Salted Caramel Banana Cake is the answer. It is a total showstopper, featuring a dense, moisture-rich crumb that only overripe bananas can provide, balanced by the sophisticated, salty-sweet tang of a caramel glaze.
Ingredients
- 3 large overripe bananas mashed
- ½ cup melted coconut oil
- ⅔ cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- 1 ½ cups gluten-free 1-to-1 baking flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dairy-free vanilla frosting
- ¼ cup dairy-free salted caramel sauce
Instructions
- Preheat your oven to 350°F and grease an 8-inch square or round cake pan.
- In a large bowl, whisk together the mashed bananas, melted oil, sugar, and vanilla.
- Fold in the gluten-free flour, baking soda, and salt until just combined.
- Pour into the prepared pan and bake for 30–35 minutes, or until a tester comes out clean.
- Let the cake cool completely on a wire rack.
- Once cooled, spread the dairy-free frosting evenly across the top.
- Drizzle generously with salted caramel sauce right before slicing.