Citrus Flower Banana Caramel Cake 2Sometime around my pre/early teens my lovely friend Annelie and I were obsessed with Caramel Banana Cream Cake. We would make one pretty much every time we saw each other, most often with double or triple batches of caramel sauce which we then ate by the spoonful. It’s a miracle we didn’t develop type 2 diabetes…

Today I’m creating sweet memories with a gluten free version, sweetened with palm sugar and flavored with orange blossom water.

Citrus Flower Banana Caramel Cake 1

gluten free caramel banana cream cake

gluten free cake

3 eggs
1 cup coconut palm sugar
6 tablespoons butter
½ cup rice flour
¼ cup potato starch
¼ cup tapioca starch
2 teaspoons baking powder
2 teaspoons guar gum


Melt butter and set aside.

Beat eggs and palm sugar with an electric mixer until white and fluffy.

Mix remaining dry ingredients and add to the egg mixture.

Add the melted butter.

Pour batter into a baking sheet pan lined with parchment paper and spread evenly.

Bake at 350F/175C for 20 minutes.

Let cool.

caramel sauce

½ cup cream
1 cup coconut palm sugar
½ cup butter
¼ cup cocoa
1 teaspoon vanilla powder or pure vanilla extract
1 tablspoon orange blossom water (optional)


In a small sauce pan over medium heat, bring cream, palm sugar, butter and cocoa to a soft boil.

Keep at a soft boil for about 10 minutes, stirring occasionally, until slightly thickened.

Add vanilla and optional orange blossom water and set aside to cool.

filling and assembly

3 bananas
2 cups heavy whipping cream


Whip cream until soft peaks form.

Use a round cookie cutter to make mini cakes like the one in the picture, or simply cut the cake into 2 or 4 pieces depending on how high you want to make it.

Spread whipped cream on each cake layer, add sliced banana and another layer of whipped cream.

Repeat for each layer except the top.

Top with sliced bananas and pour over chilled caramel sauce.

Depending on what size and how high you make the cake(s) you may get leftover caramel sauce that can be served at the table.

Garnished with kaffir lime flower.

Small Cupcake Pedestal by Atelier Make from Herriott Grace. White Plate from Heath.

Photography by Philip Blankenship.