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The Boat Shed Kitchen

Banana Almond Flour Cake

This incredibly moist banana cake is made with almond flour, sweetened naturally with ripe bananas, maple syrup, and honey. It’s topped with a dreamy maple cream cheese frosting and drizzled with salted almond butter caramel. A nourishing treat for brunch, snack time, or even breakfast—because why not?
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Calories: 360
Ingredients Method Notes

Ingredients
  

  • Cake
  • 2 ½ cups almond flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup coconut oil melted
  • 2 ripe bananas mashed
  • ¼ cup maple syrup
  • ¼ cup honey
  • 2 eggs room temperature
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
Cream Cheese Frosting
  • 12 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 3 –4 tablespoons maple syrup to taste
Salted Caramel Sauce
  • ½ cup almond butter
  • ¼ cup maple syrup
  • ¼ cup coconut oil melted
  • ¼ teaspoon coarse salt

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Line an 8 or 9-inch pan with parchment paper.
  3. Whisk almond flour, cinnamon, baking soda, baking powder, and salt.
  4. Mix coconut oil, mashed bananas, eggs, honey, maple syrup, and vanilla.
  5. Combine wet and dry ingredients, stirring gently.
  6. Pour batter into pan, smooth top, bake 35–40 minutes. Cool completely.
  7. See full steps with tips & photos → https://theboatshedcafe.com/banana-almond-flour-cake/

Notes

• For a nut-free version, use sunflower seed butter and oat flour—but the flavor will change.
• Want it dairy-free? Use vegan cream cheese for the frosting.
• Store leftover cake in the fridge for up to 4 days—best enjoyed slightly chilled!