Salted Caramel Banana Cake

This salted caramel banana cake is a nutty, moist, and gluten-free dream made with almond flour, mashed bananas, maple syrup, and coconut oil, topped with creamy frosting and caramel drizzle.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Soup

Cuisine Mexican

Servings 12 servings

Calories 320 kcal

Equipment

1 Mixing bowl Large
1 Oven Preheated to 350°F
1 Baking pan 8 or 9 inch, greased or lined

Ingredients

Main ingredients

2 ½ cups almond flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¼ cup coconut oil melted
2 ripe bananas mashed
¼ cup maple syrup
¼ cup honey
2 eggs room temperature
1 tablespoon vanilla extract
½ teaspoon salt
12 oz cream cheese room temperature
1 teaspoon vanilla extract for frosting
3 tablespoons to ¼ cup maple syrup to taste for frosting
½ cup almond butter
¼ cup maple syrup for caramel
¼ cup coconut oil melted for caramel
¼ teaspoon coarse salt for topping

Instructions

Preheat oven to 350°F and grease or line the baking pan.
Whisk together almond flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
In another bowl, mix melted coconut oil, mashed bananas, honey, maple syrup, eggs, and vanilla until combined.
Stir wet ingredients into dry until batter forms.
Pour batter into pan and bake 35-40 minutes until center is firm and browned.
Let cool 10 minutes in pan, then transfer to wire rack to cool completely.
Make frosting by blending cream cheese, vanilla, maple syrup until fluffy. Spread on cooled cake. Drizzle caramel mixture on top and sprinkle salt.

Notes

You could use only honey or maple syrup instead of both, or a non-dairy cream cheese alternative. You may also substitute almond butter with other nut butters like cashew or peanut.