Chef Rebecca Martinez - Gluten-Free Baking Expert
👨‍🍳 Gluten-Free Expert

Recipe by Mitchell

🎓 Celiac Specialist Certification ⏰ 15+ Years GF Experience 🍽️ Pastry Arts Graduate

❤️ My Recipe Story

"This gluten-free salted caramel banana cake was developed for my daughter who has celiac disease but shouldn't miss out on incredible desserts. The combination of ripe bananas and homemade salted caramel creates pure magic that no one would guess is gluten-free."

Rebecca specializes in gluten-free baking that rivals traditional recipes. She's passionate about proving that dietary restrictions don't mean compromising on taste or texture.

View All Mitchell's Recipes →
Slice of moist gluten-free salted caramel banana cake with layers of caramel frosting, drizzled with golden caramel sauce and topped with flaky sea salt crystals

Mastering Gluten-Free Cake Texture

The secret to exceptional gluten-free banana cake lies in using the right flour blend and not overmixing the batter. A quality gluten-free flour blend with xanthan gum already included provides the best structure. The mashed bananas add natural moisture and sweetness while helping bind the ingredients together.

Buttermilk is crucial for both flavor and texture in gluten-free baking. Its acidity reacts with the baking soda to create lift, while the tanginess complements both the bananas and salted caramel. The combination of brown and white sugars adds complexity and helps maintain moisture.

💡 Professional Tip

Let the batter rest for 5 minutes before baking to allow the gluten-free flour to fully hydrate. This results in better texture and prevents a gritty mouthfeel.

Frequently Asked Questions

Yes, but ensure it contains xanthan gum. A good blend is 40% brown rice flour, 30% white rice flour, 20% tapioca starch, and 10% potato starch, plus 1 tsp xanthan gum per cup.

Very ripe bananas with brown spots work best. They're sweeter and mash more easily, creating better texture and flavor. Avoid green or barely yellow bananas.

Yes! Use plant-based milk with 1 tbsp lemon juice instead of buttermilk, coconut oil for vegetable oil, and vegan butter substitutes for the frosting and caramel.

Crystallization happens when sugar gets disturbed too much while cooking. Use a clean pan, don't stir until sugar starts melting, and add cream slowly while whisking constantly.

Store covered at room temperature for 2 days or refrigerated for up to 1 week. Bring to room temperature before serving for best texture and flavor.

Absolutely! Divide batter among 18 cupcake liners and bake for 18-22 minutes. Reduce caramel quantity by half and pipe frosting instead of spreading.

Make a substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar. Let sit 5 minutes before using. The acidity is important for proper rise.

Yes, freeze unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Thaw completely before frosting and assembling.

Recipe Troubleshooting Guide

✅

Dense, Heavy Cake

Problem: Cake turns out dense instead of light and fluffy

Solution: Don't overmix batter, ensure baking soda is fresh, and check that oven temperature is accurate. Overmixing develops too much structure in GF batters.

✅

Gritty Texture

Problem: Cake has an unpleasant gritty mouthfeel

Solution: Use finer gluten-free flour blend, let batter rest before baking, and ensure all ingredients are at room temperature for better incorporation.

✅

Cake Falls Apart

Problem: Cake crumbles and won't hold together

Prevention: Ensure flour blend contains xanthan gum, don't overbake, and let cake cool completely before removing from pans.

✅

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Problem: Caramel sauce becomes too thick to drizzle

Recovery: Warm gently over low heat or add 1-2 tablespoons of cream to thin to desired consistency. Stir until smooth.

✅

Frosting Won't Hold

Problem: Caramel frosting is too soft to pipe or spread

Prevention: Ensure caramel is completely cool before adding to butter, chill frosting 15 minutes, or add more powdered sugar gradually.

✅

Flavor Balance Issues

Too Sweet: Add more sea salt to the caramel or sprinkle extra on top

Too Salty: Balance with additional vanilla in frosting or a drizzle of plain caramel

Bland: Increase vanilla extract, add more cinnamon, or ensure bananas are very ripe

Gluten-free baking ingredients including GF flour blend, ripe bananas, caramel-making supplies, and butter arranged on a clean kitchen counter

Selecting Quality Gluten-Free Ingredients

Choose a high-quality gluten-free flour blend that already contains xanthan gum for best results. Popular brands like King Arthur or Bob's Red Mill work wonderfully. Avoid single-ingredient flours like rice flour alone, as they won't provide the structure needed for layer cakes.

Very ripe bananas are essential for both flavor and moisture. They should have brown spots and give slightly when pressed. For the caramel, use quality butter and heavy cream - the fat content is crucial for proper caramel consistency and rich flavor.

Essential Ingredient Notes

  • Gluten-Free Flour: Use a blend specifically designed for baking with xanthan gum included. Store in airtight container and check expiration dates regularly.
  • Banana Ripeness: Overripe bananas with brown spots are perfect. If yours aren't ripe enough, bake whole bananas at 300°F for 15 minutes to speed ripening.
  • Caramel Ingredients: Use fresh, high-fat butter and heavy cream with at least 35% fat content. Lower fat products may cause the caramel to break or not thicken properly.
Gluten-free banana cake batter being mixed in a bowl, showing the smooth consistency, with mashed bananas and other ingredients visible nearby

Perfect Caramel Making Technique

Making homemade caramel requires patience and attention. Heat sugar slowly and evenly, resisting the urge to stir until it begins melting. The sugar will clump before melting completely - this is normal. Watch for the perfect amber color that indicates proper caramelization.

Adding butter and cream to hot caramel requires care to prevent splattering. Remove from heat before adding butter, then return to low heat while slowly pouring in cream. The mixture will bubble vigorously - keep stirring until smooth and glossy.

The Perfect Caramel Color

Cook sugar until it reaches a deep amber color - like an old copper penny. Too light and it won't have enough flavor; too dark and it becomes bitter.

Gluten-Free Salted Caramel Banana Cake

Prep 30 min
Cook 35 min
Serves 10 servings
Level Intermediate

📋 Ingredients

For the Cake

  • 200g granulated sugar for caramel
    Makes the base for homemade caramel
  • 90g butter for caramel
    Adds richness and smooth texture
  • 120ml heavy cream
    Creates smooth, pourable caramel
  • 1 tsp vanilla extract for caramel
    Enhances caramel flavor
  • 1 tsp sea salt
    Creates the perfect sweet-salty balance
  • 225g unsalted butter for frosting
    Base for creamy caramel buttercream
  • Flaky sea salt for finishing
    Final garnish for visual appeal and flavor

For the Salted Caramel & Frosting

  • 300g gluten-free flour blend with xanthan gum
    Provides structure without gluten
  • 200g brown sugar, packed
    Adds moisture and deep sweetness
  • 100g granulated sugar
    Balances texture and sweetness
  • 3 large ripe bananas, mashed
    Should have brown spots for best flavor
  • 120ml vegetable oil
    Keeps cake moist and tender
  • 3 large eggs
    Room temperature for better incorporation
  • 240ml buttermilk
    Adds tang and helps with rise

Instructions

  1. Prepare Cake

    Preheat oven to 350°F (175°C). Grease two 9-inch round pans and dust with gluten-free flour. In a large bowl, whisk together flour blend, sugars, baking soda, salt, and cinnamon.

  2. Mix Wet Ingredients

    In another bowl, mash bananas until smooth. Whisk in oil, eggs, buttermilk, and vanilla. Pour wet ingredients into dry ingredients and mix until just combined.

  3. Bake Cakes

    Divide batter between prepared pans. Bake for 30-35 minutes until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks.

  4. Make Salted Caramel

    In a heavy saucepan, cook granulated sugar over medium heat, stirring constantly until melted and amber colored. Add butter, then slowly pour in cream. Stir in vanilla and sea salt. Cool completely.

  5. Make Frosting and Assemble

    Beat butter until fluffy. Gradually add powdered sugar and 1/2 cup cooled caramel. Layer cakes with frosting, drizzle with remaining caramel, and sprinkle with flaky sea salt.

Recipe Notes & Tips

Storage

Store covered at room temperature for 2 days or refrigerated up to 1 week. Gluten-free cakes can dry out faster, so proper storage is essential for maintaining moisture.

Gluten-Free Tips

Always use certified gluten-free ingredients and avoid cross-contamination. Clean all equipment thoroughly and store gluten-free flour in airtight containers.

Variations

Try adding chopped walnuts or pecans to the batter, or make individual cupcakes for portion control. A cream cheese frosting also pairs beautifully with the banana and caramel flavors.