Buttery Banana Snack Cake Recipe With Salted Caramel Glaze Beats Banana Bread By a Mile by Elisa Schmitz

Those of you who follow me on 30Seconds know how much I love banana bread. In fact, my love of banana bread borders on an obsession (just check out all these banana bread recipes). But in my quest to keep creating with overripe bananas – one of my all-time favorite baking ingredients – I recently discovered something I love even more than banana bread (gasp!). I never thought I'd say it, but this buttery banana snack cake recipe with salted caramel glaze beats banana bread by a mile!

The banana snack cake recipe with brown butter glaze is the best-ever way to use overripe bananas. I stumbled upon Melissa Clark's recipe via the New York Times, read all the comments then made a few tweaks and ... OMG. I am not kidding when I say that after devouring this decadent banana cake, there may be no going back to banana bread – like, ever.

I think what makes this snack cake so irresistible is a combination of the moist cake – courtesy of the butter, Greek yogurt (or sour cream) and overripe bananas – and the caramel frosting – courtesy of the brown butter, brown sugar, heavy cream and powdered sugar. The banana cake is delicious on its own, but trust me when I say you need to make the salted caramel glaze. If you like incredibly rich and creamy caramel, then you will love this dreamy frosting recipe. Although I would be happy eating a bowl of it all on its own for dessert (or any time of day), together the cake and glaze are truly something special.

To make this incredibly moist and delicious banana snack cake recipe, here are the ingredients you'll need to gather: butter, flour (all-purpose or gluten-free), granulated sugar, baking soda, salt, overripe bananas, plain Greek yogurt (or sour cream), brown sugar, eggs, vanilla extract, heavy cream and powdered sugar. You combine the cake ingredients first, then bake them up until cooked through and golden brown. You make the caramel glaze next, then spread it over the cooled cake. Let the frosted cake sit for about half an hour before serving (it's worth the wait, I promise).

The term "snack cake" does not do this exceptional banana cake with caramel glaze justice. Sure, you can enjoy it as a snack. But it's so pretty to look at and so delicious to serve for dessert that I recommend making it anytime you want to make an unforgettable impression – even if it's just on your friends, family or, most importantly, yourself.

Cuisine: American
Prep Time: 15 minutes, plus cooling time
Cook Time: 40 to 45 minutes (ovens vary)
Total Time: 55 to 60 minutes, plus cooling time
Servings: 12

Ingredients

Cake

• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 1/4 cups flour (all-purpose or gluten-free flour)
• 1/3 cup granulated sugar
• 1 1/8 teaspoons baking soda
• 3/4 teaspoon fine sea salt
• 1 1/2 cups overripe bananas, mashed
• 1/3 cup plain Greek yogurt (or sour cream)
• 3 1/2 tablespoons dark brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

Glaze

• 1/2 cup (1 stick) butter, sliced in pieces
• 2/3 cup dark brown sugar
• 1/2 cup heavy cream
• 1/8 teaspoon fine sea salt
• 1/2 cup powdered sugar, sifted
• flaky sea salt (optional, for serving)

Here's how to make it:

1. In a large mixing bowl, add the flour, granulated sugar, baking soda and salt. Whisk to combine. (To make this cake gluten-free, use gluten-free flour.)
   
2. Add the mashed bananas, melted butter, Greek yogurt (or sour cream), brown sugar, eggs and vanilla. Whisk to combine. (Melissa Clark's recipe called for sour cream, but I substituted plain Greek yogurt and it was amazing.)
   
3. Spread the batter evenly into a 13x9-inch baking pan that's been lined with parchment paper with overhang.
   
4. Bake in an oven that's been preheated to 350 degrees F until cooked through and golden brown, about 30 to 35 minutes (the top should spring back when pressed lightly in the center and a toothpick should come out clean).
   
5. Remove cake from oven and allow to cool completely in the pan.
   
6. When cake has cooled, make the glaze. In a medium saucepot over medium heat, add the sliced butter. Cook, stirring constantly, until butter is melted and browned, about 5 minutes.
   
7. Add the brown sugar, heavy cream and salt. Stir to combine and bring to a boil. Over medium heat, allow mixture to boil for about 1 minute. Remove saucepot from heat and allow mixture to sit for about 5 minutes.
   
8. Sift the powdered sugar into the mixture and whisk until completely smooth.
   
9. Immediately spread the glaze over the cooled cake, ensuring it is evenly distributed.
   
10. Allow frosted cake to sit for about half an hour before serving, to allow glaze to set.
    
11. Sprinkle wish flaky sea salt, if desired, and serve. Store leftover cake in an airtight container in the refrigerator.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.