Introduction
This Salted Caramel Banana Cake (Gluten-Free) is the ultimate dessert for banana bread lovers craving a decadent upgrade. It combines moist, fluffy banana cake with a rich, buttery salted caramel glaze that drips into every bite. Best of all? It’s completely gluten-free and easy enough for any home baker to master.
A show-stopping treat that feels like comfort food but eats like a celebration.
Ingredients List
For the Cake:
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 2 large eggs
- 1/3 cup melted coconut oil or unsalted butter
- 1/2 cup maple syrup or brown sugar
- 1/4 cup plain Greek yogurt (or dairy-free yogurt)
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup gluten-free all-purpose flour blend
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
For the Salted Caramel Glaze:
- 1/2 cup coconut cream or heavy cream
- 1/3 cup coconut sugar or brown sugar
- 2 tbsp butter or vegan butter
- 1/2 tsp sea salt
- 1/2 tsp vanilla extract
Timing
- Prep Time: 15 minutes
- Bake Time: 35–40 minutes
- Cooling + Glazing Time: 30 minutes
- Total Time: ~1 hour 30 minutes
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8-inch square or round baking pan with parchment paper and lightly grease.
Step 2: Make the Batter
In a large bowl, whisk together mashed bananas, eggs, oil, syrup, yogurt, and vanilla. Add almond flour, gluten-free flour, baking soda, cinnamon, and salt. Stir until just combined.
Step 3: Bake the Cake
Pour batter into prepared pan and smooth the top. Bake 35–40 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
Step 4: Make the Salted Caramel
In a small saucepan, combine cream, sugar, and butter. Simmer over medium heat, whisking, for 5–7 minutes until thickened. Remove from heat and stir in salt and vanilla.
Step 5: Glaze & Serve
Once cake is mostly cooled, pour warm caramel glaze over the top. Let it set for 10–15 minutes before slicing.
Tips for Success
- Use very ripe bananas for maximum sweetness and moisture.
- Don’t overmix the batter — just until ingredients are incorporated.
- Cool the cake slightly before glazing to prevent runny caramel.
Nutrition Information (Per Slice, 9 slices)
- Calories: 320
- Protein: 5g
- Carbs: 28g
- Fat: 21g
- Fiber: 3g
- Sugar: 15g
Naturally gluten-free, with a dairy-free option and less refined sugar than traditional banana cake.
Variations & Swaps
- Make it dairy-free: Use coconut oil, dairy-free yogurt, and vegan butter.
- Nut-free option: Sub almond flour with oat flour and adjust liquids.
- Add-ins: Fold in chopped nuts, chocolate chips, or coconut flakes.
Storage & Make Ahead
- Room temp: Store covered for up to 2 days.
- Fridge: Keeps for 5 days in an airtight container.
- Freeze: Slice and freeze individually for up to 2 months.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Enjoy with coffee or chai for a cozy snack.
- Add banana slices and more caramel for a layered dessert.
Conclusion
This Salted Caramel Banana Cake is more than a gluten-free dessert — it’s a celebration of comfort, indulgence, and simple ingredients done right. Whether for brunch, birthdays, or just a treat-yourself moment, this cake is sure to be a favorite.
Sweet, salty, moist, and completely unforgettable.
FAQs
Can I make this vegan?
Yes! Use flax eggs, dairy-free yogurt, and vegan butter.
Can I use a different flour?
Yes, but texture may vary. Almond flour keeps it moist; oat flour or a 1:1 GF blend works too.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and adjust baking time.
Will the caramel harden?
It sets softly but stays gooey. Store in a cool place.
Can I use regular sugar and cream?
Yes, regular brown sugar and heavy cream work great if not dairy-free.
