Salted Caramel Banana Cake
Camryn Lapp
Dessert
It's a great time of year to make a batch of our Date Caramel Sauce and then make something yummy like this banana cake!
Ingredients
Cake
- 2 ½ cups almond flour
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ cup melted butter or coconut oil
- 2 ripe bananas
- ½ cup date syrup
- 2 eggs
- 1 TBSP vanilla extract
- ½ tsp salt
Frosting
- 12 oz cream cheese (room temperature)
- 1 tsp vanilla extract
- ¼ cup date syrup
Caramel Sauce
- ½ batch of our Refined Sugar Free Caramel Sauce recipe
Directions
Preheat oven to 350. Line an 8 or 9” baking pan with parchment paper or lightly grease it.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, mix the wet ingredients thoroughly. Add the wet ingredients into the dry ingredients, stirring until it forms a thick batter.
- Pour the batter evenly into the baking pan
- Bake for about 35-40 minutes, until lightly browned and the center is firm
- Remove the cake to cool on a wire rack
- In a bowl or stand mixer, beat the cream cheese, vanilla, and date syrup until fluffy. You may want to add the date syrup 1 TBSP at a time, checking to see if the sweetness is right for you before adding more.
- Once the cake is completely cooled, spread the frosting on top in an even layer.
- Take as much of the caramel sauce from our Date Caramel Sauce recipe as you desire and drizzle on top of the frosting. Add a garnish of flaky sea salt if desired, and enjoy!
