Decadent Gluten-Free Banana Caramel Cake with Homemade Salted Caramel Frosting Recipe

Ingredients

Choose one complete cake option below. Do not combine the three formulas. Prepare the caramel sauce, frosting, and topping with your selected cake option.

Cake Option 1: Custom Gluten-Free Flour Blend

1/2 cup plus 1 tablespoon sweet rice flour
1/2 cup white rice flour
1/2 cup plus 1 tablespoon tapioca flour
1/4 cup brown rice flour
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened, or 1/2 cup neutral oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 ounces sour cream, at room temperature
4 large eggs, at room temperature
3 very ripe bananas, mashed
1/2 to 1 cup mini chocolate chips, optional

Cake Option 2: Gluten-Free All-Purpose Flour Blend

1 1/2 cups gluten-free all-purpose flour blend
1 teaspoon xanthan gum, omitted if the blend already contains it
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened, or 1/2 cup neutral oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 ounces sour cream, at room temperature
4 large eggs, at room temperature
3 very ripe bananas, mashed
1/2 to 1 cup mini chocolate chips, optional

Cake Option 3: Measure-for-Measure Gluten-Free Flour

1 1/2 cups measure-for-measure gluten-free flour containing xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened, or 1/2 cup neutral oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 ounces sour cream, at room temperature
4 large eggs, at room temperature
3 very ripe bananas, mashed
1/2 to 1 cup mini chocolate chips, optional

For the Homemade Salted Caramel Sauce

1 cup granulated sugar
1/4 cup water
3/4 teaspoon salt
1/4 cup unsalted butter, cut into tablespoon-sized pieces
2/3 cup heavy cream

For the Homemade Salted Caramel Frosting

1 cup unsalted butter, softened
1/2 cup salted butter, softened
3 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 cup cooled homemade salted caramel sauce
4 tablespoons heavy whipping cream, plus more if needed

For the Brûléed Banana Topping

2 bananas, sliced
Granulated sugar, for sprinkling
Semi-sweet chocolate shavings, optional
Additional homemade salted caramel sauce, for drizzling if desired

Directions

Step 1: Prepare the Salted Caramel Sauce

Combine the sugar, water, and salt in a medium, heavy-bottomed saucepan. Heat over medium-high heat, whisking until the sugar dissolves.

Once the mixture begins boiling, stop whisking. Let it cook, gently swirling the saucepan occasionally to encourage even coloring, until the syrup turns a rich amber color.

Carefully whisk in the butter until melted. Remove the saucepan from the heat and slowly add the heavy cream while whisking continuously. The caramel will bubble vigorously, so add the cream gradually.

Whisk until smooth, then transfer to a heat-safe bowl. Allow the sauce to cool slightly before refrigerating until fully cooled. Reserve 1/2 cup for the frosting and keep the remainder for optional drizzling.

Step 2: Prepare the Oven and Cake Pans

Preheat the oven to 350°F.

Grease two 8-inch round cake pans with butter or gluten-free baking spray. Line the bottoms with parchment paper. If desired, lightly dust the greased sides with gluten-free flour.

Step 3: Combine Your Selected Dry Ingredients

For Cake Option 1, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt.

For Cake Option 2, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and kosher salt. Include the listed xanthan gum only if your blend does not already contain it.

For Cake Option 3, whisk together the measure-for-measure gluten-free flour, baking powder, baking soda, and kosher salt. Do not add extra xanthan gum to this option.

Use the quantities listed for your selected formula, including its specific amount of baking soda.

Step 4: Mix the Butter and Sugar

If using butter, beat the softened butter and sugar in a large mixing bowl with an electric mixer on medium speed for 3 to 4 minutes, until pale and fluffy.

If using the oil alternative, beat the oil and sugar until thoroughly combined. This mixture will not become fluffy like creamed butter.

Step 5: Add the Eggs and Vanilla

Add the eggs one at a time, beating after each addition until incorporated. Scrape down the sides and bottom of the bowl as needed.

Mix in the vanilla extract.

Step 6: Finish the Cake Batter

Gradually add the dry ingredients from your selected cake option, mixing on low speed until combined.

Fold in the mashed bananas, then gently mix in the sour cream until evenly incorporated. Fold in the mini chocolate chips, if using.

Check the bottom of the bowl for any remaining pockets of dry ingredients.

Step 7: Bake and Cool the Cake Layers

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for approximately 20 to 25 minutes. Begin checking at 20 minutes; the cakes are ready when the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If wet batter remains, continue baking and check again.

Let the cakes cool in their pans for 5 minutes before carefully turning them onto wire racks. Remove the parchment paper and allow both layers to cool completely before frosting.

Step 8: Make the Salted Caramel Frosting

Beat the softened unsalted butter and salted butter in a large bowl for 3 to 4 minutes, until creamy and fluffy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla and 1/2 cup fully cooled salted caramel sauce.

Add the heavy whipping cream and beat for another 2 to 3 minutes, until smooth and spreadable. Add more cream only if needed to loosen the consistency.

If the frosting becomes too soft, refrigerate it for 15 to 20 minutes before decorating.

Step 9: Assemble the Cake

Place one completely cooled cake layer on a serving plate or cake stand. Spread a generous layer of salted caramel frosting over the top.

If desired, drizzle a small amount of cooled caramel sauce over the frosting. Keep the drizzle light so the filling remains stable.

Set the second cake layer on top. Spread the remaining frosting over the top and sides, smoothing it with an offset spatula or creating decorative swirls.

For cleaner slicing, optionally refrigerate the frosted cake for 20 to 30 minutes before adding the banana topping.

Step 10: Add the Brûléed Bananas

Shortly before serving, arrange the banana slices across the top of the frosted cake. Sprinkle each slice with a thin, even coating of granulated sugar.

Using a kitchen torch, carefully heat the sugar until melted and golden brown. Keep the flame directed at the sugared banana surfaces and moving to limit melting the surrounding frosting.

Let the caramelized sugar cool and harden for about 1 minute. Finish with optional chocolate shavings and a drizzle of the remaining caramel sauce.

Step 11: Slice and Serve

Slice with a sharp knife, wiping the blade between cuts for neat portions. Serve with additional salted caramel sauce, if desired.

The brûléed banana topping is best enjoyed soon after caramelizing, while the sugar coating still has its delicate crunch.

Notes

Use very ripe bananas with heavily speckled skins for the cake batter. They mash easily and provide a pronounced banana flavor. For the topping, choose bananas firm enough to hold their shape when sliced.

Measure the flour by spooning it into a measuring cup and leveling the top. Packing flour into the cup can change the batter’s consistency.

The three cake options use different flour combinations and leavening amounts. Follow one complete formula as written rather than substituting individual quantities between options. Gluten-free flour blends vary, so use the cake’s doneness cues alongside the baking time.

The caramel must be completely cool before adding it to the buttercream. Warm caramel can soften the butter and make the frosting difficult to spread. If refrigerated caramel is too thick to mix smoothly, let it stand briefly at room temperature.

For drizzling only, thick caramel can be warmed gently in short intervals until pourable. Allow it to cool again before pouring it over the frosted cake.

The listed timing is an estimate based on the supplied recipe’s preparation and cooling allowance, with the baking range reflected in the total. Cooling may take longer, and optional chilling adds extra time. Always wait until the cake layers and caramel have cooled before making and applying the frosting.

For make-ahead preparation, bake the cake layers one day ahead. Once completely cooled, wrap them tightly and store overnight. The caramel sauce can also be prepared ahead and refrigerated, then brought to a workable consistency before use.

Keep the finished cake covered in the refrigerator. Allow refrigerated slices to stand briefly before serving so the buttercream softens. Add the banana topping shortly before serving for the best appearance and texture.

If freezing portions, leave off the fresh banana topping, wrap the slices tightly, and thaw in the refrigerator before serving.

Use gluten-free flour and check the labels on packaged ingredients, including chocolate chips and baking spray, when preparing this cake for someone who avoids gluten.