If you’re looking for a moist, flavorful dessert that feels both comforting and indulgent, this Salted Caramel Banana Cake is exactly what you need. It’s naturally gluten-free, made with simple pantry ingredients, and topped with a homemade salted caramel that takes each bite to the next level. Whether you’re baking for a special occasion or just want a satisfying treat, this cake delivers a soft crumb, rich banana flavor, and a perfect balance of sweet and salty in every slice.
The best part? You won’t need any fancy gluten-free blends or hard-to-find ingredients. This recipe uses almond flour and a bit of cornstarch for structure, making it accessible and naturally grain-free.
Why You’ll Love This Cake
- Moist and Tender: The ripe bananas and almond flour keep this cake soft and flavorful without feeling heavy.
- Simple to Make: The batter comes together in one bowl, and the caramel sauce requires just a few ingredients.
- No Complicated Flours: No need for store-bought gluten-free mixes; this cake uses naturally gluten-free ingredients.
- Perfectly Balanced: The salted caramel adds richness and depth, without overpowering the banana.
- Versatile for Any Occasion: Great as a weeknight dessert or dressed up for birthdays and holidays.
Ingredients You’ll Need
For the Banana Cake:
- 3 large ripe bananas, mashed
- 3 large eggs, at room temperature
- 1/3 cup maple syrup or honey
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour
- 1/4 cup cornstarch or arrowroot starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
For the Salted Caramel:
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup coconut milk or heavy cream
- 2 tablespoons butter (or coconut oil for dairy-free)
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
Optional Toppings:
- Sliced bananas
- Chopped pecans or walnuts
- Flaky sea salt for garnish
How to Make Salted Caramel Banana Cake
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease an 8-inch round or square baking pan and line it with parchment paper for easy removal.
2. Mix the Wet Ingredients
In a large mixing bowl, mash the bananas until smooth. Add the eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk everything together until well combined.
3. Add Dry Ingredients
Add the almond flour, cornstarch, baking soda, salt, and cinnamon (if using) to the bowl. Stir gently until the batter is smooth and evenly mixed. Avoid overmixing.
4. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before removing.
5. Make the Salted Caramel
In a small saucepan, combine the sugar, coconut milk, and butter. Heat over medium heat, stirring constantly until the mixture begins to simmer. Reduce heat and cook for 4 to 6 minutes until thickened slightly. Remove from heat and stir in sea salt and vanilla. Let it cool for a few minutes—it will thicken more as it cools.
6. Assemble and Serve
Once the cake has cooled, drizzle the salted caramel over the top. Add extra toppings like sliced bananas or chopped nuts if desired. Slice and serve.
Recipe Tips and Variations
- Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful the cake will be.
- Make It Dairy-Free: Use coconut oil and coconut milk in both the cake and caramel if avoiding dairy.
- Storing Leftovers: Store cake slices in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.
- Freezer-Friendly: Wrap individual slices and freeze for up to 2 months. Thaw overnight in the fridge.
- Nut-Free Option: Swap almond flour for a sunflower seed flour substitute if needed (note: may affect texture).
Serving Suggestions
- Pair with a cup of coffee or tea for an afternoon treat.
- Serve warm with a scoop of vanilla ice cream or dairy-free alternative.
- Add a sprinkle of sea salt over the caramel just before serving to enhance the sweet-salty balance.
- For a layered cake, double the recipe and bake in two pans. Frost or drizzle with caramel between layers.
Frequently Asked Questions
Can I use a different flour instead of almond flour?
Almond flour is key to the texture and flavor of this cake. While other flours may work, such as oat flour or gluten-free all-purpose, results will vary and the recipe may need adjustments.
Can I make the caramel ahead of time?
Yes. The salted caramel can be made up to 5 days ahead and stored in the fridge. Reheat gently before drizzling.
How sweet is this cake?
It’s lightly sweet from bananas and maple syrup, with the caramel adding extra richness. You can adjust the sweetness by using more or less syrup in the batter.
Can I bake this in a loaf pan?
Yes, but the baking time may increase to 40–45 minutes. Watch closely and test for doneness.
Final Thoughts
This Salted Caramel Banana Cake is a dessert that brings real comfort and flavor to your table. It’s simple, naturally gluten-free, and full of warmth from ripe bananas and homemade caramel. Whether you’re baking for a gluten-free guest or simply want a fuss-free dessert, this recipe offers an easy win every time. The salted caramel is optional—but once you try it, you might never want to skip it again.
