Irresistible Flourless Banana Layer Cake with Brown Butter Frosting (Gluten-Free Delight)

Welcome, friends! I’m so glad you’re here today because I’m about to share something truly decadent yet wholesome: my Flourless Banana Layer Cake with Brown Butter Frosting. This is one of those desserts that makes you close your eyes at the first bite—it’s tender, moist, nutty, and crowned with the most luxurious brown butter frosting.

Made with almond flour instead of wheat flour, this cake is naturally gluten-free, and bananas lend it natural sweetness and incredible moisture. It’s the perfect special-occasion cake when you want to impress without making things complicated.

Before we dive in, don’t forget to subscribe to my email list for more cozy, crave-worthy recipes like this one. You’ll never miss a bite of inspiration straight from my kitchen!

Overview of Recipe Content

This flourless banana layer cake with brown butter frosting is:

• A gluten-free cake that tastes as rich as any classic layer cake.
• Perfect for birthdays, anniversaries, or whenever you want to wow your guests.
• Sweet, nutty, and caramel-like thanks to the combo of bananas, almond flour, and browned butter.
• A lighter twist on indulgence—high in protein and lower in refined flour.

What It Tastes Like

Imagine banana bread, but elevated to party status. The cake is tender and lightly sweet, while the frosting delivers deep, nutty caramel notes that balance everything beautifully.

Ingredients

For the Flourless Banana Cake:

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• 2 cups (200 g) almond flour
• 1 tsp (5 g) baking soda
• ½ tsp (2.5 g) salt
• 3 large ripe bananas, mashed
• 2 large eggs
• ¼ cup (60 ml) maple syrup or honey
• 1 tsp (5 ml) vanilla extract
• 2 tbsp (30 ml) coconut oil, melted

For the Brown Butter Frosting:

• ½ cup (1 stick/115 g) unsalted butter
• 2 cups (240 g) powdered sugar
• 2 tbsp (30 ml) heavy cream or milk
• 1 tsp (5 ml) vanilla extract
• Pinch of salt

Tools Needed

• Two 8-inch round cake pans
• Parchment paper
• Electric mixer
• Mixing bowls
• Rubber spatula

Suggested Substitutions & Additions

• Swap almond flour with hazelnut flour for a richer, nuttier cake.
• Use coconut sugar instead of maple syrup for a deeper caramel flavor.
• Add a sprinkle of cinnamon or nutmeg to the cake batter for extra warmth.
• Top with toasted pecans or walnuts for crunch.

How to Make Flourless Banana Layer Cake with Brown Butter Frosting

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1. Preheat and Prep – Heat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
2. Whisk the Dry Ingredients – In a medium bowl, whisk together almond flour, baking soda, and salt.
3. Mash Bananas and Mix Wet Ingredients – In a large bowl, mash bananas until smooth. Whisk in eggs, maple syrup, vanilla, and melted coconut oil.
4. Combine Wet & Dry – Add dry ingredients into wet and stir gently until just combined. The batter will be thick and fragrant.
5. Bake – Divide batter evenly into prepared pans. Bake 22–25 minutes or until a toothpick comes out clean. Cool completely.
6. Brown the Butter – In a saucepan, melt butter over medium heat until golden and nutty. Let cool 5–10 minutes.
7. Make Frosting – Beat browned butter with powdered sugar, cream, vanilla, and salt until light and fluffy.
8. Assemble – Place one cake layer on a plate, spread frosting, then top with the second cake. Frost the outside generously.
9. Decorate & Enjoy – Sprinkle with nuts or banana chips for garnish. Slice and savor!

What to Serve with Flourless Banana Cake

• A cup of strong coffee or a latte enhances the nutty flavors.
• A drizzle of salted caramel sauce takes it over the top.
• Pair with fresh berries for a refreshing balance.

Tips for Making It Perfect

• Use ripe bananas (with brown spots) for the best sweetness.
• Cool the brown butter before whipping into frosting—it should be liquid but not hot.
• Make ahead: You can bake cake layers a day in advance and frost just before serving.
• Chill frosted cake for 30 minutes before slicing for clean layers.

Storage Instructions

• Room temperature: 1 day in a covered container.
• Fridge: Up to 4 days—bring to room temp before serving.
• Freezer: Wrap unfrosted layers well and freeze for up to 2 months.

General Information

This cake has roots in the classic American banana bread, but almond flour and brown butter give it a modern, gourmet twist. It’s especially popular for gluten-free celebrations and makes a gorgeous holiday or birthday dessert.

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Frequently Asked Questions

1. Can I make this dairy-free?
Yes! Use vegan butter for the frosting and dairy-free milk.

2. Can I make cupcakes instead?
Absolutely—just reduce the baking time to 18–20 minutes.

3. Do I need a mixer?
A whisk works for the cake, but for the frosting, an electric mixer gives the fluffiest results.

4. Can I use frozen bananas?
Yes, thaw and drain before using.

Conclusion

This Flourless Banana Layer Cake with Brown Butter Frosting is proof that wholesome and indulgent can live in the same bite. Moist, nutty, and oh-so-satisfying, it’s a cake that makes every occasion memorable.

If you love this recipe, you might also enjoy:

• Easy Banana Bread

Interactive Elements

I’d love to see your take on this cake! Leave a review below, and if you bake it, share a photo on Pinterest or tag me on social media.

Nutritional Information (per slice, serves 10)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
345	7 g	29 g	18 g	23 g	8 g	4 g	160 mg

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