Decadent Gluten-Free Banana Cake with Salted Caramel Recipe

Introduction

This Gluten-Free Banana Cake with Salted Caramel is a delightful treat perfect for anyone craving a moist, flavorful dessert without gluten. The natural sweetness of ripe bananas combined with the rich salted caramel topping makes it a crowd-pleaser for any occasion.

Ingredients

• 3 ripe bananas
• 2 cups gluten-free flour
• 1 cup sugar
• Salted caramel sauce for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, mash the ripe bananas until smooth. Add the gluten-free flour and sugar, then mix thoroughly until you have a consistent batter.
2. Step 2: Pour the batter into a greased or lined baking pan. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
3. Step 3: Allow the cake to cool completely. Once cooled, generously drizzle the salted caramel sauce over the top before serving.

Tips & Variations

• For extra moisture, add a mashed egg or substitute part of the sugar with honey or maple syrup.
• Sprinkle chopped nuts on top of the caramel for added texture and flavor.
• If you prefer, use dairy-free caramel to keep the recipe vegan.

Storage

Store the banana cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds before serving to restore softness. Keep caramel topping refrigerated separately if possible and add fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if you don’t need the cake to be gluten-free. The texture will be similar but not gluten-free.

How ripe should the bananas be?

For the best flavor and sweetness, use bananas that are very ripe with brown spots. These will mash easily and add natural sweetness to your cake.

Decadent Gluten-Free Banana Cake with Salted Caramel Recipe

Print Recipe

★★★★★

4.8 from 130 reviews

A moist and delicious gluten-free banana cake topped with rich salted caramel, perfect for a delightful dessert or tea-time treat.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups gluten-free flour
• 1 cup sugar

Wet Ingredients

• 3 ripe bananas, mashed

Topping

• 1/2 cup salted caramel sauce

Instructions

1. Prepare the batter: In a large bowl, mash the ripe bananas until smooth. Gradually mix in the gluten-free flour and sugar until evenly combined to form the cake batter.
2. Bake the cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased 8-inch cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
3. Add the salted caramel: Once the cake is fully cooled, evenly spread the salted caramel sauce over the top as a rich and indulgent topping.

Notes

• Ensure bananas are ripe for optimal sweetness and moisture.
• Use certified gluten-free flour to maintain the gluten-free status of the cake.
• Allow the cake to cool completely before adding the caramel to prevent it from sliding off.
• The salted caramel can be homemade or store-bought for convenience.

Keywords: gluten-free, banana cake, salted caramel, dessert, easy cake recipe