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.

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Makes: 24 servings

Calories: 316 kcal

Author: Dédé Wilson

Ingredients:

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

Frosting:

1/2 cup (1 stick; 113 g) unsalted butter, softened
2 1/4 cups (202 g) confectioners’ sugar
1/2 teaspoon vanilla extract

Décor:

1 firm banana
12 pecan halves, toasted if you like
Semisweet chocolate shavings optional

Preparation:

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.

Notes:

Tips

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.

Nutrition Facts

Low FODMAP Salted Caramel Banana Cake

Amount Per Serving

Calories 316 Calories from Fat 99

% Daily Value*

Fat 11g17%

Cholesterol 3mg1%

Sodium 1mg0%

Carbohydrates 53g18%

Fiber 1g4%

Sugar 41g46%

Protein 2g4%

Vitamin A 25IU1%

Vitamin C 0.1mg0%

Calcium 1mg0%

* Percent Daily Values are based on a 2000 calorie diet.