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Salted Caramel Banana Cake

Salted Caramel Banana Cake

If this doesn't get you excited for afternoon tea we don't know what will! This perfectly balanced banana cake is topped with caramelised bananas and an indulgent salted caramel sauce, it really is the stuff dreams are made of.

Gluten free, dairy free, refined sugar free.

What you'll need:


  • 2 tbsp coconut oil, melted
  • 4 tbsp coconut sugar
  • 1/4 tsp sea salt flakes
  • 2 bananas

Banana cake:

  • 1 Hill St Banana Bread Mix
  • 1 tsp baking powder
  • 1/4 tsp sea salt flakes
  • 3 bananas, mashed
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup milk of choice


  • Pre-heat oven to 180 degrees fan bake and line a 20cm cake tin with baking paper (base and sides).

  • Make the caramel: In a small bowl add in the melted coconut oil, coconut sugar and sea salt flakes. Mix to combine roughly, the sugar will melt while baking. Sprinkle the caramel mix into the bottom of the cake tin. Slice 2 bananas into half and then unto quarters. Place the flat side of the sliced banana down onto the sugar in the base of the cake tin and set aside.

  • In a large mixing bowl add in the dry banana loaf mix, baking powder and sea salt flakes. Use a wooden spoon to mix together well. In a medium bowl mash the bananas and whisk in the eggs, coconut oil and milk. Fold into the dry mix until well combined.

  • Pour cake batter over the caramel and sliced bananas. Bake for 38-40minutes or until a skewer comes out clean.

  • Let it cool for 5 minutes. Run a knife around the edge to release the cake. Flip onto a wire rack to cool down.

Salted caramel banana cake

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