This Banana Almond Flour Cake is a moist, naturally sweetened treat packed with wholesome ingredients and bursting with warm cinnamon and banana flavors.
Paired with a luscious cream cheese frosting and topped with a rich salted caramel sauce, it’s the perfect healthy dessert or snack that feels indulgent without the guilt.
Whether you’re gluten-free, keto-friendly, or just love bananas and almonds, this cake is a guaranteed crowd-pleaser for breakfast, brunch, or dessert.
Why You’ll Love This Recipe
Gluten-free & wholesome – Made with almond flour, free from wheat and grains.
Naturally sweetened – Maple syrup, honey, and ripe bananas create balanced sweetness.
Moist & fluffy – Thanks to bananas and coconut oil.
Rich & creamy frosting – With a hint of maple syrup for perfect sweetness.
Decadent salted caramel – Adds a sophisticated touch with almond butter.
Easy to make – Simple ingredients and straightforward steps.
What You’ll Need (Ingredient Highlights)
Almond flour – The gluten-free base that gives a tender crumb.
Ripe bananas – Provide natural sweetness and moisture.
Coconut oil – Adds richness and keeps the cake moist.
Maple syrup & honey – Natural sweeteners that complement the banana flavor.
Cream cheese – For smooth, tangy frosting.
Almond butter – Creates a luscious salted caramel sauce.
Pro Tips Before You Start
Use ripe bananas with brown spots for maximum sweetness and moisture.
Make sure the eggs and cream cheese are at room temperature for easier mixing.
Don’t overmix the batter to keep the texture tender.
Cool the cake completely before frosting to prevent melting.
Adjust maple syrup in frosting to your preferred sweetness.
How to Make Banana Almond Flour Cake
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C).
Line an 8 or 9-inch baking pan with parchment paper.
In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt until evenly combined.
In a separate medium bowl, mix the melted coconut oil, mashed ripe bananas, eggs, honey, maple syrup, and vanilla extract.
Add the wet ingredients to the dry ingredients and gently stir until just combined into a thick batter.
Step 2: Bake the Cake
Pour the batter into your prepared baking pan, smoothing the top with a spatula.
Bake for 35–40 minutes until the top is lightly browned and a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool completely on a wire rack.
Step 3: Make the Cream Cheese Frosting
In a mixing bowl or stand mixer, beat the softened cream cheese, vanilla extract, and maple syrup (start with 3 tablespoons, add more to taste) until fluffy and smooth.
Spread the frosting evenly over the cooled banana cake.
Step 4: Prepare the Salted Caramel Sauce
In a small bowl, whisk together the almond butter, maple syrup, melted coconut oil, and coarse salt until silky smooth.
Drizzle the salted caramel sauce generously over the frosted cake.
What to Serve It With
Serve slices on their own or alongside fresh berries for a fresh contrast.
Pair with a cup of coffee or herbal tea for a delightful snack.
Perfect for holiday gatherings, brunch parties, or as an everyday treat.
Variations / Substitutions
Swap almond flour for another nut flour like hazelnut or cashew.
Use agave or date syrup instead of maple syrup for different sweetness.
Add chopped nuts or dark chocolate chips to the batter for texture.
Use vegan cream cheese and flax eggs for a dairy-free and vegan version.
Storage & Leftovers
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
The cake can be frozen (unfrosted) for up to 3 months; thaw before frosting.
Refrigerated cake may firm up—allow to come to room temperature before serving.
FAQs
Can I make this cake nut-free?
You can try substituting almond flour with oat flour, but texture will differ.
Is this cake keto-friendly?
It’s lower in carbs than traditional cakes but does contain natural sugars from bananas and syrup.
Can I use regular sugar instead of maple syrup and honey?
Yes, but the flavor and moisture will be less complex.
How do I store leftover salted caramel?
Keep it in an airtight container in the fridge for up to 1 week; warm before serving.
Can I double this recipe?
Yes, just use a larger baking pan and adjust baking time accordingly.
Final Thoughts
This Banana Almond Flour Cake is a perfect marriage of health-conscious ingredients and comforting flavors.
The creamy frosting and salted caramel drizzle elevate it beyond your average banana bread to a special dessert you’ll want again and again.
It’s an easy way to impress friends or treat yourself with a naturally sweet, wholesome, and utterly delicious cake.
Banana Almond Flour Cake
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Line an 8 or 9-inch pan with parchment paper.
- Whisk almond flour, cinnamon, baking soda, baking powder, and salt.
- Mix coconut oil, mashed bananas, eggs, honey, maple syrup, and vanilla.
- Combine wet and dry ingredients, stirring gently.
- Pour batter into pan, smooth top, bake 35–40 minutes. Cool completely.
- See full steps with tips & photos → https://theboatshedcafe.com/banana-almond-flour-cake/
