Refined Sugar Free Salted Caramel Banana Fritter Cake

Ingredients

• 1 cup unsalted butter (browned)
• 2 ripe bananas (mashed)
• 0.75 cup maple syrup
• 0.33 cup honey
• 3 eggs
• 1 tbsp vanilla extract
• 0.75 cup sour cream (can substitute with Greek yogurt)
• 2.25 cup all-purpose flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp salt
• 1.5 tsp cinnamon
• 2 bananas (diced)
• 2 tbsp butter
• 3 tbsp maple syrup
• 1 tbsp honey
• 1 tsp cinnamon
• salt (pinch)
• 0.33 cup coconut sugar
• 1 tbsp cinnamon
• 0.25 cup maple syrup
• 3 tbsp creamy almond butter
• 1.5 tbsp avocado oil or coconut oil (melted; 1-2 tbsp)
• salt (pinch or 2)
• flaky sea salt (for finishing)

Steps

1. 1

   Brown the butter in a saucepan over medium heat until it turns golden and develops a nutty aroma. Transfer to a bowl and let cool slightly.

2. 2

   Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

3. 3

   Make the banana filling: In a skillet over medium heat, combine the diced bananas, 2 tbsp butter, 3 tbsp maple syrup, 1 tbsp honey, 1 tsp cinnamon, and a pinch of salt. Cook for 4–5 minutes, stirring occasionally, until the mixture is jammy and caramelized.

4. 4

   In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 1 tsp salt, and 1 1/2 tsp cinnamon.

5. 5

   In a separate large bowl, whisk together the browned butter, mashed bananas, 3/4 cup maple syrup, 1/3 cup honey, eggs, vanilla, and sour cream.

6. 6

   Fold the dry ingredients into the wet ingredients using a spatula just until combined. Do not overmix.

7. 7

   Spread half of the cake batter into the prepared 9x13 pan.

8. 8

   In a small bowl, mix the coconut sugar and 1 tbsp cinnamon. Sprinkle half of this cinnamon sugar mixture over the batter in the pan.

9. 9

   Spoon the caramelized banana filling evenly over the cinnamon sugar layer.

10. 10

    Add the remaining batter on top and sprinkle with the remaining cinnamon sugar. Use a knife to lightly swirl the top.

11. 11

    Bake for 40–50 minutes until the cake is golden with crisp edges and the center is mostly set (a toothpick should come out clean).

12. 12

    Optional: For extra 'fritter' texture, broil the cake for 1–2 minutes at the end of baking to further caramelize the edges.

13. 13

    Prepare the glaze by whisking together 1/4 cup maple syrup, almond butter, oil, and salt until smooth and pourable.

14. 14

    Pour the glaze over the warm cake and finish with a sprinkle of flaky sea salt.

Notes

Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. For the best texture, warm slices in the microwave for 10–15 seconds. The cake can be frozen for up to 2 months. The glaze improves the cake's texture as it melts in overnight.

Nutrition per serving

• dessert
• cake
• banana
• refined sugar free
• baked
• snack
• breakfast