Salted Caramel Banana Cake Recipe

If you’re on the hunt for a dessert that feels like a warm hug wrapped in layers of flavor, this Salted Caramel Banana Cake is your new best friend. Perfectly moist banana cake meets the rich, nutty goodness of salted caramel in a way that’s utterly irresistible. The balance between sweet and salty elevates this cake beyond ordinary, making every bite a celebration. Whether for a weekend treat or a special occasion, this Salted Caramel Banana Cake brings comfort and sophistication together in the most delightful way.

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role, combining simplicity with flavorful impact. From the natural sweetness of bananas to the gentle richness of almond flour, everything comes together to create a uniquely textured, aromatic cake that’s as gorgeous as it is delicious.

• 2 1/2 cups almond flour: Provides a moist, tender crumb with a slightly nutty flavor that blends beautifully with bananas.
• 1 teaspoon cinnamon: Adds warmth and depth without overpowering the other flavors.
• 1/2 teaspoon baking soda: Helps the cake rise just right for a light texture.
• 1/2 teaspoon baking powder: Assists with the perfect lift and fluffiness.
• 1/4 cup coconut oil, melted: Gives a subtle tropical note and keeps the cake moist.
• 2 ripe bananas, mashed: The star ingredient for natural sweetness and moisture.
• 1/4 cup maple syrup: Adds a rich, earthy sweetness to the batter.
• 1/4 cup honey: Enhances the cake’s moistness and adds complexity.
• 2 eggs, room temperature: Bind everything together with a tender structure.
• 1 tablespoon vanilla extract: Brings out the sweetness and adds aromatic depth.
• 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
• 12 oz cream cheese, room temperature: For the luscious frosting with smooth richness.
• 1 teaspoon vanilla extract (for frosting): Complements the cream cheese with sweet aroma.
• 3 to 4 tablespoons maple syrup (for frosting): Adjusted to taste, it sweetens the frosting naturally.
• 1/2 cup almond butter: Creates a creamy base for the salted caramel sauce with a nutty twist.
• 1/4 cup maple syrup (for caramel): Sweetens the caramel sauce with a deep flavor.
• 1/4 cup coconut oil, melted (for caramel): Adds smoothness and richness.
• 1/4 teaspoon coarse salt: Elevates the salted caramel sauce with a pleasing touch of saltiness.

How to Make Salted Caramel Banana Cake

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 350 degrees Fahrenheit. Line either an 8-inch or 9-inch baking pan with parchment paper to ensure your cake comes out cleanly and retains its perfect shape.

Step 2: Mix Dry Ingredients

In a big mixing bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt. These dry ingredients build the foundation for the cake’s texture and flavor, giving it that nutty undertone combined with warm spices.

Step 3: Combine Wet Ingredients

Grab another bowl and mix the melted coconut oil, mashed bananas, eggs, honey, maple syrup, and vanilla extract. This mixture infuses the cake with moisture, sweetness, and those beloved banana flavors that make every bite so comforting.

Step 4: Bring it All Together

Pour the wet ingredients into the bowl with your dry ingredients. Stir gently but thoroughly until you have a thick, cohesive batter that holds together yet looks luscious and dense. This batter promises to bake into a beautiful, moist cake.

Step 5: Bake the Cake

Pour the thick batter into your prepared pan, smoothing it flat with a spatula. Bake in the oven for 35 to 40 minutes. You’ll know it’s ready when the cake is lightly browned on top and springy to the touch in the center.

Step 6: Cool Completely

Once baked, remove your cake from the oven and allow it to cool fully on a wire rack. Cooling is crucial to ensure the cream cheese frosting glides on perfectly without melting into the cake.

How to Serve Salted Caramel Banana Cake

Garnishes

Top your frosted Salted Caramel Banana Cake with a sprinkle of flaky sea salt or a handful of toasted nuts for extra crunch. Fresh banana slices or a drizzle of additional salted caramel sauce can add a show-stopping finish that’s as beautiful as it is tasty.

Side Dishes

Serve a slice alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for a decadent experience. If you want a lighter pairing, a cup of chai tea or freshly brewed coffee complements the cake’s rich notes wonderfully.

Creative Ways to Present

For a party, turn this cake into mini trifles layered with extra cream cheese frosting and salted caramel sauce in pretty glasses. Or dust the top with cocoa powder or cinnamon for a simple, elegant touch that appeals to every guest’s eye before the first bite.

Make Ahead and Storage

Storing Leftovers

Wrap your Salted Caramel Banana Cake tightly with plastic wrap or keep it in an airtight container to maintain freshness. Stored in the fridge, the cake remains moist and flavorful for up to 4 days.

Freezing

You can freeze the unfrosted cake wrapped in parchment and foil for up to 3 months. Thaw overnight in the refrigerator before frosting to preserve its perfect texture, then add the salted caramel sauce just before serving.

Reheating

Warm slices slightly in the microwave for about 15 seconds or in a low oven for a few minutes. This makes the cake even more aromatic and gives the salted caramel sauce a soft, molten quality that melts into every bite.

FAQs

Can I use regular flour instead of almond flour?

While almond flour gives this cake a moist and nutty texture, you can substitute with regular all-purpose flour. Just keep in mind the texture and flavor will differ slightly, becoming less tender and more traditional in crumb.

Is this cake gluten-free?

Yes! Thanks to almond flour, the Salted Caramel Banana Cake is naturally gluten-free, making it suitable for those with gluten sensitivities or anyone who prefers gluten-free treats.

Can I make the salted caramel sauce ahead of time?

Absolutely! Prepare the salted caramel sauce ahead and store it in a sealed container in the refrigerator. Gently warm it up before drizzling over the cake for smooth, luscious caramel every time.

What if I don’t have almond butter for the salted caramel?

You can substitute with cashew butter or peanut butter, but almond butter provides the best balance of flavor and creaminess. If choosing a substitute, adjust the salt slightly to maintain that perfect salted caramel taste.

How ripe should the bananas be?

Go for bananas that are very ripe, with plenty of brown spots—this ensures they are sweet, soft, and easy to mash, which makes the cake moist and flavorful.

Final Thoughts

This Salted Caramel Banana Cake is the kind of recipe you’ll want to keep close. With its moist texture, balanced sweetness, and that irresistible salted caramel twist, it’s a dessert that feels both special and homey at the same time. I hope you get as much joy making and eating it as I do sharing it—trust me, you’ll want to make this one again and again!

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