Salted Caramel Banana Cake Recipe

If you love the sweet warmth of ripe bananas and the irresistible luxury of salted caramel, then Salted Caramel Banana Cake is about to become your new baking obsession. This cake marries the comforting flavor of banana bread with a playful, gooey salted caramel drizzle and a cloud of cream cheese frosting. The result? A showstopper dessert that’s naturally gluten-free, easy to whip up, and flat-out delicious for both special occasions and everyday craving emergencies. Let’s make every bite count!

Ingredients You’ll Need

Gathering the ingredients for Salted Caramel Banana Cake is refreshingly simple, and every single item pulls its weight. From rich almond flour for structure, bananas for moisture, to the glossy finish of the caramel sauce — each one guarantees flavor and texture you won’t soon forget.

• Almond flour: Naturally gluten-free, it keeps the cake light, moist, and subtly nutty.
• Cinnamon: Just a teaspoon brings cozy warmth and enhances the banana flavor.
• Baking soda: Works with the bananas to give the cake a lovely lift.
• Baking powder: Assures the cake rises for a soft, fluffy crumb.
• Coconut oil, melted: Keeps the cake tender, with a hint of tropical aroma.
• Ripe bananas, mashed: Sweetens naturally and creates unbeatable moisture and flavor.
• Maple syrup: Brings gentle sweetness and caramel notes — don’t skimp on quality here!
• Honey: Balances the depth of the maple syrup and softens any sharp edges in flavor.
• Eggs, room temperature: For structure and richness; room temp helps them blend easily.
• Vanilla extract: Heightens all the other flavors and adds a little bakery magic.
• Salt: Balances the sweetness and amplifies the banana and caramel flavors beautifully.
• Cream cheese, room temperature: The smooth, tangy base for your luscious frosting.
• Maple syrup (for frosting): Sweetens and flavors the creamy cloud on top.
• Almond butter: Creates a silky, nutty caramel that’s totally addictive.
• Coconut oil (for caramel): Gives the sauce a glossy, pourable texture.
• Coarse salt: That final flourish for an unmistakably salted caramel bite!

How to Make Salted Caramel Banana Cake

Step 1: Prep Your Pan and Ingredients

Preheat your oven to 350 F. Line an 8″ or 9″ baking pan with parchment paper — this step guarantees the Salted Caramel Banana Cake releases easily and looks bakery-perfect from the start. Gather all your ingredients, making sure things like eggs and cream cheese are at room temperature for the smoothest batter and frosting.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt. Whisk well to evenly distribute the leaveners and spices, ensuring the cake will bake up evenly with every bite infused with flavor.

Step 3: Combine Wet Ingredients

In a separate bowl, stir together the melted coconut oil, mashed bananas, eggs, honey, maple syrup, and vanilla extract. This mixture should be thick and fragrant — the bananas and sweeteners create a naturally glossy, luscious wet base for your Salted Caramel Banana Cake.

Step 4: Create the Batter

Pour the wet ingredients into the dry, folding everything together with a spatula until just combined. The batter will be thick and a bit sticky — that’s exactly what you want for a hearty, plush crumb. Don’t overmix or the texture will suffer.

Step 5: Bake the Cake

Scoop the batter into your prepared pan and smooth the top with a spatula. Place it in the oven and bake for 35 to 40 minutes, or until it’s golden-brown and the center is firm to the touch. Let your kitchen fill with sweet, cozy aromas that promise good things ahead!

Step 6: Cool Completely

Once baked, let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Patience is key here — if you frost while warm, the cream cheese frosting will melt right off.

Step 7: Make the Cream Cheese Frosting

In the bowl of a stand mixer, beat together the cream cheese, maple syrup, and vanilla until smooth and fluffy. Taste and add more maple syrup if you like things sweeter. The frosting should be easy to spread but thick and creamy.

Step 8: Frost the Cake

Spread the luscious cream cheese frosting across the cooled cake with a knife or offset spatula. Don’t worry about perfection — rustic swirls are part of the charm of Salted Caramel Banana Cake.

Step 9: Prepare the Salted Caramel Sauce

In a medium bowl, stir together almond butter, maple syrup, melted coconut oil, and coarse salt. The sauce will become glossy and pourable — a temptation in itself. Taste for salt and adjust if you love a bolder salted finish.

Step 10: Drizzle & Serve

Finish by generously drizzling that salted caramel sauce over the frosted cake. Slice and serve, making sure everyone gets a little bit of everything in each bite!

How to Serve Salted Caramel Banana Cake

Garnishes

For an extra flourish, try a sprinkle of toasted chopped nuts (like pecans or walnuts), a dusting of cinnamon, or a few banana slices right on top. If you want your Salted Caramel Banana Cake to look truly decadent, a final tiny pinch of flaky sea salt over the caramel sauce is pure magic.

Side Dishes

This cake needs little accompaniment, but it pairs beautifully with a scoop of vanilla bean ice cream, a dollop of whipped cream, or even a fruity salad with berries and mint for a refreshing counterpoint. If you’re serving at brunch, a rich, freshly brewed coffee or chai tea is a wonderful match.

Creative Ways to Present

Try baking the Salted Caramel Banana Cake as cupcakes, mini loaves, or in a bundt pan for a playful twist. For a special event, slice into small squares and serve on a tiered tray amid other treats. You can also drizzle extra caramel sauce tableside and let everyone go wild with toppings.

Make Ahead and Storage

Storing Leftovers

Cover your Salted Caramel Banana Cake tightly and keep it in the fridge. Thanks to the cream cheese frosting and caramel, it stays moist for up to four days — and honestly, some say it gets even better as those flavors mingle.

Freezing

You can freeze the unfrosted cake for longer storage. Wrap cooled cake tightly in plastic, then foil, and freeze for up to two months. Thaw overnight in the fridge before frosting and serving. Freezing the frosted cake can work, but the texture of the topping may change slightly.

Reheating

Bring refrigerated slices to room temperature before serving for the best flavor and texture. If you want that fresh-baked feel, pop individual pieces (unfrosted) into the microwave for about 10 seconds, then add frosting and caramel sauce.

FAQs

Can I make Salted Caramel Banana Cake dairy-free?

Absolutely! Simply swap the cream cheese for your favorite non-dairy alternative in the frosting. The rest of the ingredients are already dairy-free, making this a breeze for anyone avoiding lactose.

What if I don’t have almond flour?

Almond flour is key to the texture here, but you can try using a gluten-free all-purpose blend, though the flavor will change. Regular flour won’t work 1:1, but you might try finely ground oat flour for a different twist.

Can I use just honey or just maple syrup?

You can. Using both gives a nuanced, deep sweetness, but if you’re out of one, stick to the other and keep the total amount consistent. The cake will still be utterly delicious!

Does the caramel sauce harden?

The salted caramel sauce stays wonderfully soft and pourable, thanks to the coconut oil and almond butter. It does firm up a bit in the fridge but loosens again if brought to room temperature or gently warmed.

Can I make this in advance for a party?

Definitely. You can bake the banana cake the day before, then frost and drizzle with caramel just before serving. The flavors meld beautifully overnight, making this Salted Caramel Banana Cake a host’s dream.

Final Thoughts

If you’re looking to create dessert memories or just want a new go-to treat, give this Salted Caramel Banana Cake a try. It’s easy to love, even easier to make, and every bite is guaranteed to put a smile on your face. Happy baking!

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