Description
This Salted Caramel Banana Cake is a pure gluten-free delight. Imagine the moistest, most flavorful banana bread you’ve ever had, transformed into a fluffy cake and topped with tangy cream cheese frosting and a river of rich, homemade salted caramel. The balance of sweet ripe bananas and savory sea salt makes this dessert absolutely addictive.
Ingredients
— The Banana Cake —
2 cups gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs, room temperature
3 large overripe bananas, mashed (approx. 1 ½ cups)
½ cup sour cream or Greek yogurt
1 teaspoon vanilla extract
— The Cream Cheese Frosting —
8 oz (225g) cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
— The Salted Caramel Drizzle —
½ cup granulated sugar
3 tablespoons salted butter, cubed
¼ cup heavy cream, room temperature
½ teaspoon flaky sea salt (plus extra for garnish)
Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan (for a sheet cake) or two 8-inch round pans. Line with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. Wet Ingredients: In a large bowl, beat the softened butter and brown sugar until light and fluffy (about 3 minutes). Add eggs one at a time, followed by the vanilla and sour cream. Stir in the mashed bananas.
4. Combine Batter: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
5. Bake: Pour batter into the prepared pan(s). Bake for 30–40 minutes (adjusting for pan size) until a toothpick inserted into the center comes out clean.
6. Make Caramel (While Cake Bakes): Melt granulated sugar in a saucepan over medium heat, stirring constantly until it turns amber liquid. Carefully whisk in the butter (it will bubble!). Remove from heat and slowly whisk in the heavy cream. Stir in sea salt. Let cool to thicken.
7. Make Frosting: Beat cream cheese and butter until smooth. Slowly add powdered sugar and vanilla until creamy.
8. Assemble: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Drizzle generously with the cooled salted caramel sauce and sprinkle with extra flaky sea salt.
Notes
Bananas: The blacker the peel, the sweeter the cake. If your bananas aren’t ripe enough, bake them in their skins at 300°F for 15 minutes until black.
Caramel Shortcut: You can use a high-quality jarred salted caramel sauce to save time.
Dairy-Free Option: Use plant-based butter, sour cream, and cream cheese. Substitute coconut cream for heavy cream in the caramel.
Storage: Because of the cream cheese and caramel, store this cake in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
- Prep Time: 25
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38
- Sodium: 240
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 4
- Cholesterol: 65