The Best Gluten-Free Banana Caramel Cake with Homemade Salted Caramel Frosting is a rich, moist layer cake made with ripe bananas, homemade salted caramel sauce, and a silky caramel buttercream. Finished with beautiful brûléed bananas and optional chocolate shavings, this bakery-style gluten-free dessert is perfect for birthdays, holidays, dinner parties, and any special celebration. Choose from a custom gluten-free flour blend, a gluten-free all-purpose flour blend, or Measure for Measure gluten-free flour for outstanding results every time.
There is something truly irresistible about the combination of sweet, ripe bananas and buttery homemade caramel. This cake brings those classic flavors together in a beautiful gluten-free layer cake that is every bit as impressive as one from your favorite bakery. Every slice is tender, incredibly moist, and layered with rich caramel flavor that perfectly complements the natural sweetness of the bananas.
Unlike many gluten-free cakes that can be dry or crumbly, this recipe was carefully developed to create a soft, delicate crumb with exceptional texture. Sour cream adds richness and moisture, while ripe bananas keep the cake flavorful and tender. Mini chocolate chips are folded into the batter for little bursts of chocolate that pair beautifully with the caramel without overpowering the banana flavor.
One of the highlights of this recipe is its flexibility. Whether you prefer using a homemade gluten-free flour blend, your favorite gluten-free all-purpose flour blend, or Measure for Measure gluten-free flour, this cake bakes beautifully with each option. The recipe is designed to provide reliable, bakery-quality results while allowing you to use the ingredients you already have in your pantry.
The homemade salted caramel sauce takes this dessert to another level. It is smooth, buttery, and perfectly balanced with just the right amount of salt to enhance every bite. Some of the caramel is whipped into a luscious buttercream frosting, while the rest can be drizzled between the cake layers or over each slice for even more decadent flavor.
To make this cake truly unforgettable, fresh banana slices are sprinkled with sugar and gently caramelized until golden and crisp. These brûléed bananas create a beautiful finishing touch that adds both texture and elegance, making this dessert worthy of birthdays, holiday celebrations, bridal showers, family gatherings, or any occasion that deserves something special.
Whether you are baking for someone who follows a gluten-free lifestyle or simply looking for an extraordinary banana cake recipe, this dessert is guaranteed to become a favorite. It is rich without being overly sweet, impressive without being difficult to make, and filled with homemade flavors that everyone will love.
Prep Time
35 minutes
Cook Time
20 minutes
Additional Time
1 hour
Total Time
1 hour 55 minutes
Yield
12 servings
Cake (Option 1: Custom Gluten-Free Flour Blend)
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened, or ½ cup neutral oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 ounces sour cream, room temperature
4 large eggs
3 very ripe bananas, mashed
½ to 1 cup mini chocolate chips
Cake (Option 2: Gluten-Free All-Purpose Flour Blend)
1½ cups gluten-free all-purpose flour blend
1 teaspoon xanthan gum (omit if your flour blend already contains xanthan gum)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened, or ½ cup neutral oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 ounces sour cream, room temperature
4 large eggs
3 very ripe bananas, mashed
½ to 1 cup mini chocolate chips
Cake (Option 3: Measure for Measure Gluten-Free Flour)
1½ cups Measure for Measure gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened, or ½ cup neutral oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 ounces sour cream, room temperature
4 large eggs
3 very ripe bananas, mashed
½ to 1 cup mini chocolate chips
Homemade Salted Caramel Sauce
1 cup granulated sugar
¼ cup water
¾ teaspoon salt
¼ cup unsalted butter, cut into tablespoon-sized pieces
⅔ cup heavy cream
Homemade Salted Caramel Frosting
2 sticks unsalted butter, softened
1 stick salted butter, softened
3 cups powdered sugar
1 teaspoon pure vanilla extract
½ cup cooled homemade salted caramel sauce
4 tablespoons heavy whipping cream, plus more if needed
Brûléed Banana Topping
2 bananas, sliced
Granulated sugar, for sprinkling
Semi-sweet chocolate shavings
Additional homemade salted caramel sauce, for drizzling if desired
Step 1: Prepare the Homemade Salted Caramel Sauce
In a medium heavy-bottomed saucepan, combine the granulated sugar, water, and salt. Place the saucepan over medium-high heat and whisk until the sugar has completely dissolved. Once the mixture begins to boil, stop whisking and allow it to cook undisturbed. As the sugar caramelizes, gently swirl the pan occasionally to ensure even coloring. Continue cooking until the caramel reaches a rich amber color.
Carefully whisk in the butter until it has completely melted. Remove the saucepan from the heat and slowly pour in the heavy cream while whisking continuously. The mixture will bubble vigorously, so pour slowly and use caution. Continue whisking until the caramel becomes smooth, glossy, and fully combined.
Transfer the caramel sauce to a heat-safe glass jar or bowl and allow it to cool slightly before refrigerating until completely chilled. The caramel should be fully cooled before it is added to the frosting.
Step 2: Prepare the Cake Pans and Oven
Preheat the oven to 350°F.
Grease two 8-inch round cake pans with gluten-free baking spray or butter and lightly dust with gluten-free flour if desired. Line the bottoms with parchment paper for easy cake removal and evenly baked layers.
Step 3: Mix the Dry Ingredients
If using the custom gluten-free flour blend, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt until thoroughly combined.
If using the gluten-free all-purpose flour blend or Measure for Measure gluten-free flour, whisk together the flour, baking powder, baking soda, kosher salt, and xanthan gum only if your flour blend does not already contain it.
Whisking the dry ingredients helps evenly distribute the leavening agents for a lighter, more tender cake.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed for about 3 to 4 minutes. Continue mixing until the butter becomes pale, light, and fluffy. Proper creaming incorporates air into the batter, creating a soft and tender cake.
Step 5: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition until fully incorporated.
Mix in the vanilla extract until the batter is smooth.
Step 6: Finish the Cake Batter
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing, which can affect the cake’s delicate texture.
Fold in the mashed bananas until evenly distributed throughout the batter.
Add the sour cream and gently mix until completely incorporated.
Finally, fold in the mini chocolate chips, making sure they are evenly dispersed throughout the batter.
Step 7: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula.
Bake for approximately 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Allow the cakes to cool in the pans for 5 minutes before carefully turning them onto wire cooling racks. Let the cake layers cool completely before frosting.
Step 8: Prepare the Homemade Salted Caramel Frosting
Place the softened unsalted butter and salted butter into a large mixing bowl.
Beat for 3 to 4 minutes until light, creamy, and fluffy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract followed by the cooled homemade salted caramel sauce.
Pour in the heavy whipping cream and continue beating for another 2 to 3 minutes until the frosting becomes smooth, fluffy, and easily spreadable.
If the frosting seems too soft, refrigerate it for 15 to 20 minutes before decorating the cake.
Step 9: Assemble the Cake
Place one completely cooled cake layer onto a serving plate or cake stand.
Spread a generous layer of the salted caramel frosting evenly across the top.
For even more caramel flavor, drizzle a thin layer of the homemade salted caramel sauce over the frosting before placing the second cake layer on top.
Position the second cake layer over the first and frost the top and sides of the cake with the remaining buttercream. Smooth the frosting with an offset spatula or create decorative swirls if desired.
Step 10: Create the Brûléed Banana Topping
Arrange the banana slices in an overlapping pattern across the top of the frosted cake.
Lightly sprinkle the banana slices with granulated sugar, making sure each slice has a thin, even coating.
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown with a delicate crisp crust. Allow the sugar to cool for a minute so it hardens into a beautiful brûléed topping.
Finish the cake with semi-sweet chocolate shavings and an optional drizzle of the remaining homemade salted caramel sauce.
Step 11: Slice and Serve
For the cleanest slices, refrigerate the finished cake for 20 to 30 minutes before serving. Use a sharp knife wiped clean between each slice for a beautiful presentation.
Serve each slice with an extra drizzle of homemade salted caramel sauce if desired. The combination of moist banana cake, silky caramel buttercream, rich homemade caramel, and crisp brûléed bananas creates an unforgettable dessert that is perfect for birthdays, holidays, family gatherings, and every special occasion.
Choose bananas that are heavily speckled or almost completely brown for the sweetest flavor and the softest texture. The riper the bananas, the more moisture and natural sweetness they will contribute to the cake.
Measure your gluten-free flour carefully by spooning it into the measuring cup and leveling it with a straight edge. Scooping directly from the bag can pack the flour and result in a denser cake.
If using a gluten-free all-purpose flour blend that already contains xanthan gum, omit the additional xanthan gum listed in the recipe. Measure for Measure gluten-free flour also contains xanthan gum, so there is no need to add extra.
The homemade salted caramel sauce should be completely cooled before it is added to the buttercream. Warm caramel will soften the frosting and make it difficult to spread.
If the caramel thickens after refrigeration, allow it to sit at room temperature for 15 to 20 minutes or warm it briefly in the microwave in 10-second intervals until it reaches a pourable consistency.
The butter, eggs, and sour cream should all be at room temperature before mixing the batter. Room temperature ingredients blend together more evenly and create a lighter, more tender cake.
For an even richer dessert, drizzle additional salted caramel sauce between the cake layers before frosting.
The brûléed bananas are best prepared immediately before serving to maintain their crisp caramelized topping.
Mini chocolate chips are optional but add a wonderful contrast to the banana and caramel flavors.
This cake tastes even better the following day as the banana, caramel, and vanilla flavors have time to meld together.
Storage
Store the cake covered at room temperature for up to 2 days.
For longer storage, refrigerate the cake in an airtight container for up to 5 days.
Allow refrigerated cake to sit at room temperature for about 30 minutes before serving so the frosting softens and the flavors fully develop.
Individual slices may also be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Store any leftover salted caramel sauce in an airtight jar in the refrigerator for up to 2 weeks.
Make Ahead Tips
The homemade salted caramel sauce can be prepared up to one week in advance and refrigerated until needed.
The cake layers may be baked one day ahead. Once completely cooled, wrap each layer tightly in plastic wrap and store at room temperature overnight or refrigerate for up to 2 days.
The buttercream frosting may be prepared up to 3 days in advance and refrigerated in an airtight container. Before using, allow it to come to room temperature and beat until smooth and fluffy.
For the freshest presentation, wait to prepare the brûléed bananas until just before serving.
The fully assembled cake can be made one day in advance and refrigerated. Add the brûléed banana topping immediately before serving for the best texture.
Frequently Asked Questions
Can I make this cake without chocolate chips?
Yes. The chocolate chips are completely optional. The cake is equally delicious with just the banana and caramel flavors.
Which flour option produces the best texture?
The custom gluten-free flour blend creates an exceptionally light and tender crumb. Measure for Measure gluten-free flour is an excellent choice when you want convenience while still achieving bakery-quality results. A quality gluten-free all-purpose flour blend also works beautifully.
Can I bake this recipe as cupcakes?
Yes. Fill lined muffin cups about two-thirds full and bake at 350°F for approximately 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Can I make the cake ahead for a celebration?
Absolutely. Many bakers find the flavor improves after resting overnight because the banana and caramel flavors continue to develop.
Do I need a kitchen torch?
No. Although a kitchen torch creates the classic brûléed finish, you may simply decorate the cake with fresh banana slices, chocolate shavings, and caramel sauce if you prefer.
Can I use oil instead of butter?
Yes. Replace the butter with an equal amount of a neutral-flavored oil, such as vegetable or avocado oil, for an even softer and moister cake.
Can I make this recipe dairy free?
Yes. Substitute your favorite dairy-free butter, dairy-free sour cream, and dairy-free heavy cream alternatives. Keep in mind that the flavor and texture may vary slightly.
