Salted Caramel Banana Cake

A moist banana cake made with almond flour, topped with cream cheese frosting and a salted caramel made from dates.

Prep: 25 min · Bake: 30–35 min · Makes: 16 pieces (20 × 20 cm tin)

Ingredients

Cake

• 250 g (2½ cups) NUTEGO Almond Flour
• 230 g (2 large) ripe bananas, mashed
• 165 g (½ cup) NUTEGO Date Syrup 100%
• 100 g (2 large) eggs
• 55 g (¼ cup) butter or coconut oil, melted
• 15 ml (1 tbsp) vanilla extract
• 3 g (½ tsp) sea salt
• 2.5 g (1 tsp) ground cinnamon
• 2.5 g (½ tsp) baking soda
• 2 g (½ tsp) baking powder

Frosting

• 340 g (1½ cups) cream cheese, room temperature
• 80 g (¼ cup) NUTEGO Date Syrup 100%
• 5 ml (1 tsp) vanilla extract

Salted date caramel

• 100 g (⅓ cup) NUTEGO Date Paste 100%
• 60 ml (¼ cup) coconut milk
• 40 g (2 tbsp) NUTEGO Date Syrup 100%
• flaky sea salt to taste

Method

1. Preheat the oven to 175 °C (fan 160 °C) and line a 20 × 20 cm tin with baking paper.
2. Whisk mashed bananas, date syrup, eggs, butter and vanilla. Stir in almond flour, cinnamon, baking soda, baking powder and salt.
3. Pour into the tin and bake for 30–35 minutes until golden. Leave to cool completely.
4. Beat cream cheese, date syrup and vanilla until smooth and spread over the cake.
5. Blend the caramel ingredients until smooth, drizzle over the frosting and sprinkle with flaky salt. Keep in the fridge.