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Course: baking
Keyword: banana, caramel
Servings: 8 people


For the banana cake:

  • 110 g dairy free spread
  • 110 g caster sugar
  • 2 eggs
  • 3 ripe bananas
  • 125 g gluten free self-raising flour
  • 75 g ground almonds
  • 1 teaspoon baking powder

For the caramel frosting:

  • 150 g dairy free spread
  • 150 g icing sugar
  • 150 g dairy free caramel sauce *


  • Preheat the oven to 180 oC
  • Grease and line a 7" cake tin
  • Cream the dairy free spread and sugar together until light and fluffy
  • Add the eggs, beating well between each addition
  • Mash the bananas and add to the mixing bowl
  • Add in the dry ingredients and mix well
  • Pour the cake mix into the cake tin
  • Bake in the oven for 60 minutes
  • Remove from the oven and allow to cool before frosting
  • Make the frosting by beating together the dairy free spread, icing sugar and caramel sauce until light and fluffy
  • Cut the cake in half and use 1/3 of the frosting to sandwich the cakes together
  • Use the rest of the frosting to coat the top and sides of the cake - I decorated mine with some dried banana chips


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