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Chocolate Banana Cake with Salted Caramel and Coconut Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 56 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This decadent Chocolate Banana Cake combines the rich flavors of cacao and ripe bananas for a moist, naturally sweetened treat. Using almond and coconut flours, it creates a gluten-free and vegan-friendly dessert. Layers of salted caramel frosting and smooth chocolate ganache add luscious texture and intense flavor, while toasted coconut flakes and fresh banana slices provide a delightful finishing touch. Perfect for celebrations or an indulgent everyday dessert.

Ingredients

Cake 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

Salted Caramel Frosting

  • 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)

Chocolate Ganache

  • 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)

Toppings & Assembly

  • 1 banana, peeled and thinly sliced
  • 1/2 cup shredded unsweetened coconut, toasted
  • vegan caramel sauce (homemade or store-bought, for drizzling)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly coat three 8-inch cake pans with oil or non-stick spray and line the bottoms with parchment paper for easy removal.
  2. Mix Wet Ingredients: In a large mixing bowl, beat the eggs until combined. Add the mashed bananas and granulated maple sugar, beating until smooth. Stir in the unsweetened almond milk, avocado oil (or chosen oil), and apple cider vinegar to the mixture.
  3. Sift and Combine Dry Ingredients: Place a fine mesh sieve over the wet ingredient bowl and sift in superfine almond flour, tapioca flour, coconut flour, cacao powder, baking soda, and fine sea salt. Gently fold all ingredients together until the batter is smooth and evenly combined, avoiding overmixing.
  4. Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Place the pans in the preheated oven and bake for 25 to 28 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Avoid overbaking to keep the cake moist.
  5. Cool the Cakes: Allow the cakes to cool completely in the pans, about 30 minutes, to prevent them from breaking when removed. Then carefully remove the cakes from the pans and parchment liners, and cool fully on wire racks before frosting.
  6. Prepare Salted Caramel Frosting: In the bowl of a stand mixer, beat the vegan butter on medium speed for 5 minutes until light and fluffy. Add the salted caramel sauce and beat to combine. Reduce mixer speed to low, gradually add the powdered sweetener until fully incorporated. Slowly add dairy-free creamer one tablespoon at a time until the frosting reaches desired consistency. Beat at medium speed for about 2 more minutes until fluffy.
  7. Make the Chocolate Ganache: Place chopped dairy-free chocolate and vegan butter in a large bowl. Heat dairy-free creamer in a small pot until steaming but not boiling. Pour the hot creamer over the chocolate and butter mixture; let it sit for 2 minutes to melt. Gently stir until smooth and glossy. Let the ganache thicken for approximately 10 minutes before using.
  8. Assemble the Cake: Place the first cake layer on your serving plate. Spread an even layer of salted caramel frosting over the surface using an offset spatula. Layer sliced banana evenly on top, then drizzle with salted caramel sauce. Sprinkle toasted coconut flakes over the banana layer.
  9. Add Remaining Layers and Finish: Place the second cake layer over the toppings. Pour the cooled chocolate ganache evenly on top and spread so it drips slightly over the sides. Drizzle extra salted caramel sauce over the ganache and gently spread to create drips. Garnish the top with remaining toasted coconut flakes and additional sliced bananas if desired.
  10. Serve and Enjoy: Allow the assembled cake to set for a bit so frosting and ganache firm up slightly. Slice into 16 pieces and enjoy this rich, flavorful chocolate banana cake with salted caramel and coconut toppings.

Notes

  • Make sure all wet ingredients like eggs and almond milk are at room temperature to ensure even mixing and better texture.
  • Do not overbake; the cake should be moist inside. Check with a toothpick to avoid dryness.
  • To toast coconut, spread shredded coconut on a baking sheet and bake at 325°F for 5-7 minutes until lightly golden, stirring occasionally.
  • You can substitute vegan butter with ghee or unsalted butter if not dairy-free.
  • For a lower sugar version, use powdered sweeteners such as Lakanto or Swerve in the frosting.
  • This cake freezes well; wrap tightly and store in an airtight container for up to one month. Thaw overnight in the refrigerator.
  • If preferred, use unsweetened cocoa powder instead of cacao powder for baking, but adjust sweetness accordingly.

Find it online: https://ivysrecipes.com/chocolate-banana-cake-with-salted-caramel-and-coconut-recipe/