Brown the Butter: Melt 120 grams of unsalted butter over medium heat until golden amber, about 5-7 minutes. Remove from heat and let cool slightly.

Combine Dry Ingredients: Whisk together 250 grams of gluten-free flour blend, 1 teaspoon of baking soda, 0.5 teaspoon of kosher salt, and a pinch of ground cinnamon.

Cream Butter and Sugars: Combine browned butter with 150 grams of granulated sugar and 100 grams of brown sugar in a stand mixer until light and fluffy, about 3-4 minutes.

Add Eggs and Bananas: Add 2 large eggs one at a time, followed by 400 grams of mashed ripe bananas, mixing until smooth.

Combine Wet and Dry Ingredients: Gradually add dry mixture into wet ingredients, mixing on low until just combined.

Bake: Pour batter into greased baking pan and bake at 350°F (175°C) for 40-45 minutes.

Cool Cake: Allow cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Prepare Salted Caramel Buttercream: Cook 100 grams of sugar with a splash of water until caramelized, then stir in 100 ml of cream and 60 grams of butter.

Make Meringue Buttercream: Whisk 2 egg whites, 100 grams of sugar, and a pinch of salt over simmering water until frothy. Gradually mix in softened butter and cooled salted caramel until smooth.

Frost the Cake: Once cooled, spread salted caramel buttercream on the cake and drizzle extra salted caramel over the frosting.