The Banana Cake To End All Banana Cakes!
MMMMmmmm. Do you love bananas? Does Salted Caramel ring your bells? Do you have a sweet tooth? Our Salted Caramel Banana Cake is for you! And you, and you, and you. Every person we have served this to has raved. I mean, just look at it!
Non-FODMAPers Will Be Jealous
But they don’t have to be. EVERYONE can have this cake (and will thank you for it)! It is gluten-free and just fantastic!
Ripe Bananas & Salted Caramel Sauce
Let’s chat about bananas. Many folks are confused about the low FODMAP status of bananas. This is understandable as there are different kinds of bananas on the market, they have been tested and re-tested resulting in different findings, the FODMAP content is dependent on ripeness, and if that were not enough, we have portion control to consider.
Let’s focus on that last point. As with so many nuances of the low FODMAP diet that you MUST pay attention to, portion size is paramount.
We use the Monash University lab tested findings on the common banana (called the Cavendish in the U.S., which is the typical supermarket banana) to guide our recipe.
One-third of a medium sized banana weighing 33 g is low FODMAP.
YES this recipes uses ripe bananas. If you pay attention to the serving sizes, the recipe is low FODMAP
This recipe itself starts with two, 8-inch (20 cm) round layers of our low FODMAP Buttermilk Banana Cake. Start there; bake the layers and have them cooled. You will also need a batch of our Salted Caramel Sauce. Then, you will make the frosting as described below, decorate and await a round of applause.
Timing: Bake, Create & Assemble
The Buttermilk Banana Cake can be baked a day ahead, wrapped well with plastic wrap, and left at room temperature. Do not refrigerate, which will dry it out. I am not a huge fan of freezing, although you could for up to a month, in which case defrost before assembling.
The Salted Caramel Sauce can be made even a week ahead, so take advantage of that fact. And truth be told, I have found batches tucked into the way back of the fridge even a month after making and it was just fine.
The trick with the sauce is that it has to be fluid, but not hot. Just reheat or chill as necessary. If it is too hot, it will melt the frosting. If it is too cold, it will not incorporate into the frosting or drizzle nicely.
I suggest assembling the cake the day it is to be served and the décor should be arranged right before serving.
Low FODMAP Salted Caramel Banana Cake
Need a showstopper of a cake? This Low FODMAP Salted Caramel Banana Cake is it! There are several components, but I give you do-ahead tips, so take advantage.
Cake & Sauce:
- Two 8-inch (20 cm) Buttermilk Banana Cake rounds, baked and cooled
- 1/3 cup (75 ml) plus 1/4 cup (60 ml) Salted Caramel Sauce, divided for both Frosting and Decor
- 1/2 cup (1 stick; 113 g) unsalted butter, softened
- 2 1/4 cups (202 g) confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 firm banana
- 12 pecan halves, toasted if you like
- Semisweet chocolate shavings optional
For the Frosting: Cream the butter with an electric mixer on high speed until soft and creamy. Add about half of the confectioners’ sugar and beat until combined. Beat in the 1/3 cup (75 ml) of the Salted Caramel Sauce and vanilla, then add remaining confectioners’ sugar and continue beating until very smooth and creamy and everything is combined very well.
To Cake Assembly & Décor: Place one cake layer on display plate and spread about half of the frosting on top, going all the way to the edge. (I used a pastry bag and a 1/2-inch/12 mm round tip, but you can just spread it on with an offset spatula). Place second cake layer on top. Spread the remaining frosting on the top, focusing on the center of the cake; no need to go to the edge.
Right before serving, peel and slice the banana and place the slices here and there, nestled into the frosting. Use the images for inspiration. Tuck the pecans around the banana slices. Make sure your remaining 1/4 cup (60 ml) of Salted Caramel Sauce is fluid, but not hot and drizzle over the cake, allowing it to drip down the sides. Sprinkle the chocolate shavings on top, if using, and serve preferably within the hour.
- If you won’t be serving the cake for several hours, you will need to retard the browning of the banana slices. Stir together 1/2 cup (120 ml) water with 1 teaspoon lemon juice and brush on all sides of the banana slices. I just lay them out on paper towels, brush, flip over and brush again. Make sure they are dry before placing on cake.
- For the chocolate shavings, you need very little, but it is easiest to hold a hunk of chocolate in your hand. So start with a large chunk and use a vegetable peeler to make some shavings. It will end up being a fraction of an ounce, so the FODMAP stacking is negligible.
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