Gluten-Free Caramel Banana Cream Cake

NOTE: This recipe is still in testing.

My sister couldn’t decide what type of cake she wanted for her birthday, only declaring that it MUST have caramel. We both loved banoffee pie in Ireland, and Jake and I recently had the most amazing banana cream pie from Leoda’s in Maui! So a vision formed for this caramel banana cream cake, and it was a total hit. Oh, and my sissy has celiac disease so of course it was gluten free!

Here is a moderately inaccurate AI image, because my kitchen and dishes are simply not worthy of food photography!

BANANA CAKE

INGREDIENTS

WHISK TOGETHER (in a larger bowl):

1 1/2 cups blanched almond flour

1/2 cup all purpose GF flour

1/4 cup tapioca or arrowroot starch

1/2 tsp xanthan gum

2 tsp baking powder

1/4 tsp salt

BLEND TOGETHER (using an immersion blender):

2 medium-sized ripe bananas

2 large eggs

1/4 cup oil or melted butter

1/4 cup honey or maple syrup

1 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 350 F.

2. Add the wet ingredients to the dry. Stir until well combined.

3. Pour batter into a greased and/or lined 8in springform pan.

4. Bake for 30-35 min, or until baked through.

5. Let the cake cool in the pan.

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CARAMEL

INGREDIENTS

2 packs of Werther’s Chewy Caramels

1/2 cup whipping cream (add more or less according to your preference)

INSTRUCTIONS

1. Peel and add the caramels to medium saucepan over medium heat. (About 1.5 packs should be enough.)

2. Add the whipping cream. Stir until everything is completely melted and combined.

3. Let cool slightly before pouring onto the cake.

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WHIPPED CREAM

INGREDIENTS

1 cup heavy cream (whipping cream)

1 tsp sugar / maple

1 tsp vanilla paste (Nice for the black flecks. Sub with 1/2 tsp vanilla extract.)

INSTRUCTIONS

1. Add all ingredients to a 4 cup measuring cup.

2. Using a hand mixer, whisk until a medium-stiff whipped cream has formed.

ASSEMBLING THE CAKE

INSTRUCTIONS

1. Keep the cooled banana cake in the spring pan.

2. Pour and spread the caramel evenly over the surface. If your caramel is on the runnier side, refrigerate for an hour before the next step.

3. Scoop and spread the whipped cream evenly over the surface. You should now have two distinct layers above the banana cake.

4. optionally, add some fresh sliced bananas on top.

5. Release the pan and serve immediately, or refrigerate until later!

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