Salted Caramel Banana Cake (Gluten Free)
Moist banana cake with cream cheese frosting & salted caramel. Easy & gluten-free!
Ingredients
For the Cake:
- 2 ½ cups almond flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup coconut oil melted
- 2 ripe bananas mashed
- ¼ cup maple syrup*
- ¼ cup honey
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
Cream Cheese Frosting:
- 12 oz cream cheese room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons to ¼ cup maple syrup to taste
Salted Caramel Sauce:
- ½ cup almond butter*
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- ¼ teaspoon coarse salt
*Tip: Use pure maple syrup and natural almond butter for best flavor.
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C). Line an 8" or 9" baking pan with parchment paper and set aside.
- In a large mixing bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt.
- In a separate bowl, mix the coconut oil, mashed bananas, maple syrup, honey, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until a thick, cohesive batter forms.
- Transfer the batter to the prepared baking pan and smooth the top.
- Bake for 35–40 minutes, until the top is golden brown and the center feels firm. Let it cool completely on a wire rack.
Make the Cream Cheese Frosting
- In a stand mixer or using hand beaters, beat the cream cheese, vanilla, and maple syrup until smooth and fluffy. Start with 3 tablespoons of syrup and adjust to taste.
- Spread the frosting evenly over the cooled cake.
Make the Salted Caramel Sauce
- In a small bowl, whisk together almond butter, maple syrup, melted coconut oil, and salt until smooth and glossy.
- Drizzle the salted caramel over the frosted cake just before serving.