Name: Chocolate Banana Cake with Salted Caramel and Coconut Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 large eggs, room temperature; 1 cup mashed ripe bananas; 2 cups granulated maple sugar; 2 1/4 cups unsweetened almond milk, room temperature (recommend Malk Organics for creaminess); 1/2 cup avocado oil (or neutral oil or melted coconut oil); 1 tbsp apple cider vinegar; 2 tsp vanilla extract; 2 1/2 cups superfine almond flour; 3/4 cup tapioca flour (or arrowroot flour); 1/3 cup coconut flour; 1 1/2 cups cacao powder (or unsweetened cocoa powder); 2 tsp baking soda; 1/2 tsp fine sea salt; 1 cup vegan butter, room temperature (or ghee/unsalted butter); 1/2 cup vegan caramel sauce (homemade or store bought); 4 1/2 cups powdered sweetener (or powdered sugar such as Lakanto or Swerve); 2 tablespoons dairy-free creamer (or thick coconut milk or heavy cream); 8 ounces dairy-free chocolate, finely chopped (or semi-sweet/bittersweet chocolate); 1/2 cup dairy-free creamer (or thick coconut milk or heavy cream); 2 tablespoons vegan butter (or ghee/unsalted butter); 1 banana, peeled and thinly sliced; 1/2 cup shredded unsweetened coconut, toasted; vegan caramel sauce (homemade or store-bought, for drizzling)

Jump to Recipe· 4.4 from 56 reviews

The Chocolate Banana Cake with Salted Caramel and Coconut Recipe is a decadent, moist, and utterly addictive dessert that brings together the rich flavors of cacao, ripe bananas, and creamy salted caramel, all accented with a delightful hint of toasted coconut. This cake is a showstopper at any gathering, perfectly balancing intense chocolate and natural sweetness with a luscious caramel finish that will have you swooning from the very first bite. Whether you’re a seasoned baker or just love indulging in beautifully layered flavors, this recipe is guaranteed to become your new obsession.

Ingredients You'll Need

The image shows a simple arrangement of baking ingredients on a white marbled surface. There is a whole peeled yellow banana on the left with a small round slice of banana right next to it. In the center bottom, white bowl holds several thick banana slices. Above that, a brown wooden bowl is filled with white flour, and next to it on the right is a wooden spoon. To the top right, a clear glass holds white milk. On the top left, a white bowl contains dark brown cocoa powder, and below that, another white bowl has light brown cinnamon powder. In the middle of all the ingredients is a single brown egg. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Chocolate Banana Cake with Salted Caramel and Coconut Recipe lies in its thoughtfully chosen ingredients, each playing a vital role to ensure a moist texture, rich taste, and that perfect balance of flavors. Let's dive into what you'll need and why each component matters, so you’re confident with every scoop and stir.

3 large eggs: Bring structure and richness to the cake while helping with leavening.

1 cup mashed ripe bananas: Adds natural sweetness and moisture with a subtly fruity background.
2 cups granulated maple sugar: Provides a deep caramel-like sweetness without overpowering.
2 ¼ cups unsweetened almond milk: Keeps the cake dairy-free and adds a creamy texture; we love Malk Organics for its creaminess.

½ cup avocado oil: Offers a neutral, light taste and moisture; can be swapped with melted coconut oil for a tropical hint.
1 tablespoon apple cider vinegar: Reacts with the baking soda to help the cake rise and adds subtle tanginess.
2 teaspoon vanilla extract: Enhances the cake’s overall flavor complexity.

2 ½ cups superfine almond flour: Provides a tender crumb and nutty undertones.
¾ cup tapioca flour: Adds elasticity and lightness, can be replaced with arrowroot flour.
⅓ cup coconut flour: Boosts moisture absorption and adds gentle coconut flavor.

1 ½ cups cacao powder: Intensifies the chocolate richness; unsweetened cocoa is a good alternative.
2 teaspoon baking soda: Essential for leavening and creating that light, airy texture.
½ teaspoon fine sea salt: Balances sweetness and enhances all flavors.

1 cup vegan butter: Provides creaminess and richness; ghee or unsalted butter work well too.
½ cup vegan caramel sauce: Brings indulgent sweetness and salty contrast.
¼ cup cacao powder: Used in frosting for a double chocolate punch.

4 ½ cups powdered sweetener: Sweetens the frosting smoothly; feel free to use Lakanto or Swerve for a low-sugar option.
2 tablespoons dairy-free creamer: Adds a silky texture to the frosting; thicker coconut milk or heavy cream are alternatives.
8 ounces dairy-free chocolate: Finely chopped for the ganache; semi-sweet or bittersweet are great if you’re not dairy-free.

½ cup dairy-free creamer: Heated for the ganache to melt the chocolate perfectly.
2 tablespoons vegan butter: Gives ganache a glossy shine and smooth finish.
1 banana: Thinly sliced for layering inside the cake.
½ cup shredded unsweetened coconut: Toasted to add crunch and a toasty aroma.

Extra vegan caramel sauce: For drizzling and finishing touches.

How to Make Chocolate Banana Cake with Salted Caramel and Coconut Recipe

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to 350°F and prepare three 8-inch cake pans by lightly coating them with oil or nonstick spray, then line the bottoms with parchment paper. This step ensures your cakes release smoothly and come out perfectly shaped.

Step 2: Mix Wet Ingredients

In a large mixing bowl, beat the eggs until frothy. Stir in the mashed ripe bananas, granulated maple sugar, and beat until everything is beautifully combined. Following this, add the almond milk, avocado oil, and apple cider vinegar. This mix builds the moist, tangy base that makes this cake so irresistible.

Step 3: Combine Dry Ingredients and Create Batter

Using a fine mesh sieve, sift almond flour, tapioca flour, coconut flour, cacao powder, baking soda, and sea salt directly into the wet ingredients. This ensures no lumps and a smooth, homogenous batter. Gently fold everything together until well combined but avoid overmixing to keep the cake tender.

Step 4: Bake the Cake Layers

Divide the batter evenly among your three pans. Pop them into the preheated oven and bake for 25-28 minutes. Keep an eye on them and test with a toothpick; it should come out clean but be careful not to over bake or you’ll lose that soft texture.

Step 5: Cool the Cake

Once baked, cool the cakes in their pans for at least 30 minutes before removing. This rest helps the cakes set so they won’t fall apart during frosting. Then, remove the parchment and let them cool completely on a wire rack.

Step 6: Make the Salted Caramel Frosting

In the bowl of a stand mixer, beat the vegan butter on medium speed for about 5 minutes until it's light and fluffy. Add the vegan salted caramel sauce and beat to combine. Gradually pour in the powdered sweetener on low speed, then switch back to medium. Slowly add the dairy-free creamer a tablespoon at a time until you achieve a creamy, spreadable consistency. Beat for an additional 2 minutes to make the frosting wonderfully airy.

Step 7: Prepare the Chocolate Ganache

In a heat-proof bowl, combine chopped dairy-free chocolate and vegan butter. Heat the dairy-free creamer in a small pot until steaming (but not boiling), then pour it over the chocolate mixture. Let it sit for two minutes before gently stirring until smooth. Allow the ganache to thicken slightly for about 10 minutes before use.

Step 8: Assemble Your Cake

Place the first cake layer on your serving plate. Spread a generous layer of salted caramel frosting evenly on top, then layer with thinly sliced bananas and drizzle with salted caramel sauce. Sprinkle toasted shredded coconut to add texture and flavor. Repeat with the second cake layer, then pour the cooled chocolate ganache over the top, letting it drip artfully down the sides. Finish by drizzling more salted caramel sauce and topping with extra toasted coconut flakes and banana slices for that stunning final touch.

How to Serve Chocolate Banana Cake with Salted Caramel and Coconut Recipe

A two-layer dark chocolate cake with smooth, rich chocolate frosting covers the entire cake, including the thick frosting between the layers. The top of the cake has a single slice of banana as decoration. A slice of cake is lifted next to the cake, showing the moist texture and creamy frosting inside. On the white plate beside the cake, there are halved strawberries and banana slices. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your creation with the toasted coconut flakes and fresh banana slices for a perfect balance of crunch and freshness. Adding a few edible flowers or a sprinkle of flaky sea salt can elevate presentation and add a pop of unexpected elegance.

Side Dishes

This cake pairs wonderfully with a scoop of dairy-free vanilla ice cream or a dollop of whipped coconut cream to complement the richness. Fresh berries or a light fruit compote can provide a fresh contrast and brighten the plate beautifully.

Creative Ways to Present

Serve your Chocolate Banana Cake with Salted Caramel and Coconut Recipe on a rustic wooden board for a cozy look or opt for a sleek glass cake stand for a modern touch. Cutting smaller slices and serving with mini dessert forks makes it perfect for gatherings, turning it into a delightful bite-sized indulgence.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover the cake tightly with plastic wrap or keep in an airtight container and store in the refrigerator. This cake stays moist and flavorful for up to 4 days, making it a fantastic make-ahead dessert for parties or family dinners.

Freezing

You can freeze the cake layers before frosting by wrapping them well in plastic wrap and aluminum foil; they’ll stay fresh for up to 3 months. For already assembled cakes, flash freeze uncovered until firm, then wrap tightly to maintain texture and flavor when thawed.

Reheating

Allow refrigerated cake slices to come to room temperature before serving to fully enjoy the flavors and soften the frosting’s texture. Avoid microwaving as it can cause the frosting to melt unevenly; instead, enjoy it slightly chilled or at room temperature.

FAQs

Can I use regular sugar instead of granulated maple sugar?

Absolutely! Regular granulated sugar can be used and will work just fine, although the maple sugar adds a slight caramel depth that enhances the overall flavor beautifully.

Is this cake gluten-free?

Yes! This recipe uses almond, tapioca, and coconut flours, making it naturally gluten-free while keeping the cake tender and flavorful.

Can I substitute the vegan butter with regular butter?

Definitely. If you’re not dairy-free, unsalted butter or ghee can be substituted with great results for an even richer taste.

How ripe should the bananas be?

Look for bananas with plenty of brown spots—they are sweeter and more aromatic, which will intensify the natural sweetness and moisture in the cake.

What if I don’t have tapioca flour?

No worries! Arrowroot flour is a great one-to-one substitute and will yield a similar light texture in your cake layers.

Final Thoughts

There is something truly special about the Chocolate Banana Cake with Salted Caramel and Coconut Recipe that brings pure joy to any occasion. It beautifully balances indulgence and comfort all in one slice. I can’t wait for you to try this recipe and watch it become a beloved staple in your dessert repertoire. Trust me, once you bake it, it will be your new favorite go-to treat to impress and delight!

Chocolate Banana Cake with Salted Caramel and Coconut Recipe

Ingredients You'll Need