Salted Caramel Banana Cake Recipe
If there’s one dessert that makes any occasion feel extraordinary, it’s this Salted Caramel Banana Cake. Picture moist, naturally sweet banana cake layers, a silky cream cheese frosting with a kiss of maple, and finally, a luscious salted caramel sauce cascading over it all. Every bite is a glorious combination of nutty richness, subtle warmth from cinnamon, and that unbeatable blend of sweet and salty. Whether you’re making it for a birthday, brunch, or just because you have a few ripe bananas begging for attention, this cake brings comfort, decadence, and a little celebration straight to your kitchen.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, wholesome ingredients can come together to create something so indulgent. Each item serves a special purpose, giving this Salted Caramel Banana Cake its unforgettable flavor and texture. Grab these essentials before you start baking!
- Almond Flour: This brings a beautiful, moist crumb and a slight nutty flavor, plus it keeps the cake gluten-free.
- Cinnamon: Just enough for warmth and a gentle spice that pairs perfectly with bananas and caramel.
- Baking Soda and Baking Powder: These ensure your cake rises just right and stays fluffy rather than dense.
- Coconut Oil (melted): Adds moisture without overpowering and lends a subtle tropical note.
- Ripe Bananas (mashed): Make sure they’re spotty brown for maximum sweetness and depth of flavor.
- Maple Syrup: Provides natural sweetness with a hint of caramel-like complexity—used in every layer!
- Honey: Rounds out the sweetness and brings its own floral undertones.
- Eggs (room temperature): Bind everything together while helping the cake rise and stay tender.
- Vanilla Extract: Enhances all the sweet, toasty flavors in each component.
- Salt: Balances the sweetness and intensifies the flavors.
- Cream Cheese (room temperature): Makes the frosting ultra-creamy and tangy—don’t skip the softening step!
- Almond Butter: The base for a quick, intensely nutty caramel sauce without the fuss.
- Coarse Salt: That essential finish for your caramel—don’t be shy, it makes all the difference.
How to Make Salted Caramel Banana Cake
Step 1: Prepare Your Pan and Preheat
First things first, preheat your oven to 350°F so it’s at just the right temperature when you’re ready. Line an 8- or 9-inch baking pan with parchment paper, making sure there’s a little extra hanging over the edges—you’ll thank yourself later because it helps you lift that glorious cake out effortlessly.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt. This dry blend is where the cake’s texture magic begins, and evenly distributing the leaveners with the flour and spice guarantees every bite is consistent and fluffy.
Step 3: Mix the Wet Ingredients
In a separate bowl, mash the bananas until mostly smooth (lumps are okay—they add character!). Whisk in the melted coconut oil, eggs, honey, maple syrup, and vanilla extract. The cozy aroma will already start filling your kitchen!
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients, stirring until everything is just combined—you should have a thick, rich batter. Take care not to overmix, which keeps your Salted Caramel Banana Cake tender and dreamy.
Step 5: Bake
Scoop the batter into your lined pan, spreading it out to ensure an even layer. Pop it into the oven and bake for 35 to 40 minutes. You’re looking for a cake that’s lightly browned on top and feels firm at the center when gently pressed. Patience here pays off for that perfect crumb.
Step 6: Cool Completely
Once baked, take the pan out and place it on a rack to cool completely before frosting. If you try to frost too soon, the cream cheese will melt—so grab a cup of tea and let it rest!
Step 7: Make the Cream Cheese Frosting
Use a stand mixer or hand mixer to beat the softened cream cheese with maple syrup and vanilla until luxuriously fluffy. Taste and add a little more maple syrup if you want it sweeter—this is your moment to personalize.
Step 8: Frost the Cake
Once the cake is fully cooled, spread the cream cheese frosting in a thick, even layer over the top. The contrast of tangy frosting with sweet banana cake is simply irresistible.
Step 9: Prepare the Salted Caramel Sauce
For the final wow factor, whisk together almond butter, maple syrup, melted coconut oil, and coarse salt until smooth and glossy. It comes together in moments with no stovetop needed—the hardest part is not digging in with a spoon!
Step 10: Drizzle and Serve!
Drizzle the salted caramel sauce generously over the frosted cake, letting it drip down the sides for maximum visual appeal. Slice generously, and get ready for heartfelt compliments from everyone at the table.
How to Serve Salted Caramel Banana Cake
Garnishes
Give your creation the finishing touch it deserves. A scattering of chopped toasted pecans or walnuts, a few banana slices, or even a sprinkle of flaky sea salt right on top will elevate each slice. The contrast in textures and flavors takes this Salted Caramel Banana Cake to pure celebration status.
Side Dishes
Pair your cake with simply brewed coffee or a mug of chai for a cozy dessert experience, or go a little fancy by adding a scoop of vanilla bean ice cream on the side. For parties, serve with a bright fruit salad—like berries or citrus—to cut through the richness.
Creative Ways to Present
Turn your Salted Caramel Banana Cake into an unforgettable centerpiece by baking it as cupcakes for an easy-to-serve party treat, or stack two thinner layers with frosting in between for a show-stopping layer cake. Individual ramekin cakes with drizzled caramel make perfect dinner party finales, too!
Make Ahead and Storage
Storing Leftovers
Keep extra slices tightly covered in the fridge where they’ll stay moist and delicious for up to 4 days. A quick tip: store the caramel sauce separately and drizzle just before serving to maintain that glossy finish.
Freezing
Salted Caramel Banana Cake freezes beautifully. You can wrap individual slices or the entire (unfrosted) cake in plastic wrap and foil, storing for up to 2 months. Just let it thaw overnight in the fridge before frosting and serving.
Reheating
If you enjoy cake on the warmer side, a brief zap in the microwave—just 10 to 15 seconds—softens the crumb and intensifies the flavors. Add caramel sauce after reheating for the dreamiest texture and taste.
FAQs
Can I use regular flour instead of almond flour?
Almond flour is essential for the moist, slightly nutty texture in Salted Caramel Banana Cake, and swapping in regular flour may produce a much denser and drier result. For the best experience, stick with almond flour or a similar nut flour.
Do I have to use both honey and maple syrup?
The blend of honey and maple syrup creates layers of flavor and a perfect level of sweetness, but if you’re out of one, you can use all maple syrup or all honey in a pinch. Just know the flavor will be slightly different, but still delicious!
What if I don’t have almond butter for the caramel sauce?
You can substitute another nut butter like cashew or peanut butter, just keep in mind the flavor will change a bit. Almond butter provides the most neutral, caramel-forward bite, but experimenting is encouraged!
How do I make sure the cake doesn’t stick to the pan?
Lining your pan with parchment paper is the best insurance for easy removal, especially with moist cakes like this. Leave some paper hanging over the edges for easy lifting once the Salted Caramel Banana Cake is cooled.
Can I make the cake ahead for a party?
Absolutely! You can bake the cake a day or two in advance and keep it unfrosted in the fridge. Frost and drizzle with caramel right before serving for that just-made look and unbeatable taste.
Final Thoughts
If you make one cake this season, let it be this Salted Caramel Banana Cake. It’s comforting yet sophisticated, easy to make, and guaranteed to leave people asking for the recipe. Gather your ingredients, invite a friend to help, and savor every caramel-drizzled bite—you deserve it!
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Salted Caramel Banana Cake Recipe
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Salted Caramel Banana Cake, a delightful treat that combines the sweetness of banana with the decadence of salted caramel, all topped with a creamy cream cheese frosting.
Ingredients
Cake
- 2 1/2 cups almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup melted coconut oil
- 2 ripe bananas, mashed
- 1/4 cup maple syrup*
- 1/4 cup honey
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Cream Cheese Frosting
- 12 oz cream cheese, room temperature*
- 1 teaspoon vanilla extract
- 3 tablespoons to 1/4 cup maple syrup, to taste
Salted Caramel Sauce
- 1/2 cup almond butter*
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/4 teaspoon coarse salt
Instructions
- Cake: Preheat oven to 350 F. Line a baking pan with parchment paper. Whisk almond flour, cinnamon, baking soda, baking powder, and salt in a bowl. In a separate bowl, mix coconut oil, bananas, eggs, honey, maple syrup, and vanilla. Combine wet and dry ingredients to form batter. Pour into pan and bake for 35-40 minutes. Cool.
- Cream Cheese Frosting: Beat cream cheese, vanilla, and maple syrup until fluffy. Spread on cake.
- Salted Caramel Sauce: Mix all ingredients until smooth. Drizzle over cake before serving.
Notes
- *For a vegan option, use dairy-free cream cheese and substitute honey with agave syrup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380
- Sugar: 18g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 75mg
Keywords: Salted Caramel Banana Cake, Banana Cake, Salted Caramel Cake, Cream Cheese Frosting, Dessert Recipe
