Description
This flourless banana layer cake with brown butter frosting is a decadent, gluten-free dessert made with almond flour, ripe bananas, and a nutty caramel-like frosting.
Ingredients
2 cups almond flour
1 tsp baking soda
½ tsp salt
3 large ripe bananas, mashed
2 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract
2 tbsp coconut oil, melted
½ cup unsalted butter
2 cups powdered sugar
2 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Whisk almond flour, baking soda, and salt.
3. Mash bananas and whisk with eggs, syrup, vanilla, and coconut oil.
4. Combine wet and dry ingredients until just mixed. Divide into pans.
5. Bake 22–25 minutes until toothpick comes out clean. Cool.
6. Brown butter until golden and nutty. Cool slightly.
7. Beat browned butter with powdered sugar, cream, vanilla, and salt until fluffy.
8. Frost cake layers and decorate as desired.
Notes
Use very ripe bananas for best flavor.
Cool browned butter before whipping into frosting.
Cake layers can be baked ahead and stored overnight.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 18g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 65mg