Description
A moist paleo banana cake made with almond flour, topped with tangy cream cheese frosting and glossy almond butter caramel sauce. Ripe bananas, natural sweeteners, and salted caramel create a rich, layered dessert perfect for birthdays or weekend treats.
Ingredients
2 1/2 cups almond flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup melted coconut oil
2 ripe bananas, mashed
1/4 cup maple syrup
1/4 cup honey
2 room temperature eggs
1 tbsp vanilla extract
1/4 tsp fine sea salt
12 oz cream cheese, room temperature
1/2 cup almond butter
1/4 tsp coarse salt (for caramel topping)
Instructions
Preheat oven to 350°F (180°C) and grease a 9×9-inch pan.
Mix almond flour, cinnamon, baking soda, baking powder, and salt in a bowl.
In a separate bowl, whisk mashed bananas, coconut oil, maple syrup, honey, eggs, and vanilla extract until smooth.
Combine wet and dry ingredients, fold gently until no dry streaks remain.
Pour batter into prepared pan and smooth the top.
Bake for 35 minutes or until a toothpick inserted comes out clean.
Cool completely before spreading cream cheese frosting made from whipped cream cheese, 1/2 cup maple syrup, and 1/2 cup almond butter.
Drizzle with almond butter caramel sauce (mix 1/4 cup maple syrup, 1/2 cup almond butter, 2 tbsp coconut oil, melted, and 1/4 tsp coarse salt) and sprinkle coarse salt on top.
Notes
Use spotty bananas for maximum sweetness
Cashew flour may be substituted for almond flour
Dairy-free cream cheese (e.g., coconut-based) can replace regular cream cheese
Store in an airtight container at room temperature for up to 3 days
Frosting may need refrigeration if ambient temperature exceeds 70°F
- Prep Time: 20
- Cook Time: 35
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg