Salted Caramel Banana Cake
A delicious gluten-free banana cake topped with luscious salted caramel, perfect for impressing guests and satisfying your sweet tooth.
Ingredients
Main Ingredients
- 3 pieces ripe bananas Ensure they are very ripe for best flavor.
- 1 cup sugar
- ½ cup unsalted butter Or coconut oil for dairy-free option.
- 3 pieces eggs Added one at a time.
- 1 teaspoon vanilla extract
- 1 cup gluten-free flour blend
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup salted caramel sauce Store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. You may line the bottom with parchment paper for easy removal.
- In a large bowl, mash the ripe bananas until smooth.
- Mix in the sugar and softened butter until well combined.
- Add the eggs, one at a time, and stir in the vanilla extract.
- In a separate bowl, combine the gluten-free flour, baking soda, and salt.
- Gradually mix the dry ingredients into the banana mixture until just combined. Be careful not to over-mix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Once cooled, drizzle the salted caramel sauce over the top. Optionally, add an extra sprinkle of sea salt.
Notes
Ensure your bananas are really ripe. Serve warm with vanilla ice cream for a decadent experience. You can mix chocolate chips into the batter for a variation.