If banana bread and vanilla cake had a baby, this would be it. Meet your new favorite dessert: Salted Caramel Banana Cake—moist, tender, and full of flavor, all while being gluten-free and naturally sweetened. Whether you’re baking for a celebration or just craving something cozy, this cake checks all the boxes.
Why You’ll Love This Banana Cake
- Easy to make – no complicated steps or special equipment
- Gluten-free – almond flour creates a soft, fluffy texture
- Naturally sweetened – maple syrup and honey instead of refined sugar
- Incredible topping – rich cream cheese frosting + luscious salted caramel drizzle
- Moist & flavorful – thanks to ripe bananas and wholesome ingredients
Ingredients You’ll Need
For the Banana Cake
- 2 ½ cups almond flour
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup coconut oil, melted
- 2 ripe bananas, mashed
- ¼ cup maple syrup*
- ¼ cup honey*
- 2 eggs, room temperature
- 1 tbsp vanilla extract
For the Cream Cheese Frosting
- 12 oz cream cheese (dairy or non-dairy), room temperature
- 1 tsp vanilla extract
- 3–4 tbsp maple syrup, to taste
For the Salted Caramel Sauce
- ½ cup almond butter or cashew butter
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- ¼ tsp coarse salt
*You can use only honey or only maple syrup if preferred, but the combo adds great flavor depth.
How to Make Salted Caramel Banana Cake
1. Make the Cake
- Preheat oven to 350°F (175°C). Line an 8″ or 9″ pan with parchment paper.
- In a large bowl, whisk almond flour, cinnamon, baking soda, baking powder, and salt.
- In another bowl, combine coconut oil, mashed bananas, maple syrup, honey, eggs, and vanilla.
- Pour wet ingredients into dry and mix into a thick batter.
- Spread the batter evenly into your pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely on a wire rack.
2. Prepare the Frosting
- Beat cream cheese, vanilla, and maple syrup until light and fluffy.
- Spread over the cooled cake.
3. Make the Salted Caramel
- Mix all caramel ingredients until smooth and pourable.
- Drizzle over frosted cake.
Tips for Success
- Ripe bananas give the cake its natural sweetness—don’t skip them!
- Let the cake cool fully before frosting to avoid melting.
- Use non-dairy cream cheese to make this recipe fully dairy-free.
- Store in the fridge for up to 3 days; serve chilled or at room temperature.
FAQs
Can I use just honey or maple syrup?
Yes! While the blend of both gives a rich, balanced sweetness, feel free to use only one if that’s what you have on hand.
Can I make it dairy-free?
Absolutely. Use a non-dairy cream cheese like almond- or coconut-based varieties for the frosting.
How should I store it?
Cover with plastic wrap or a glass lid and refrigerate. It stays fresh for 2–3 days and tastes great cold or room temp.
Final Thoughts
This Salted Caramel Banana Cake is the perfect fusion of comfort and indulgence. It’s simple to make, gluten-free, naturally sweetened, and topped with the dreamiest cream cheese frosting and caramel drizzle. Whether it’s for a birthday, brunch, or weekday treat, you’ll want to make this again and again.