Make This Salted Caramel Banana Snack Cake Recipe for Someone Very Special (Trust Me) by Elisa Schmitz

It's not every day that I get to cook for my dear friend Donna – and especially on her birthday. My colleague Donna is a fellow foodie who's an exceptional home cook, so the pressure was on to make something amazing. Enter this buttery banana snack cake recipe with salted caramel glaze that I'd recently made. I just couldn't get it out of my head and I wanted Donna to taste it, so I ended up making her a different version of it. Trust me when I say you should make this salted caramel banana snack cake recipe for someone very special (it's that good).

Photo credit (for all images): Elisa Schmitz

The salted caramel banana snack cake recipe has become my favorite way to use overripe bananas. I had stumbled upon Melissa Clark's recipe via The New York Times, read the comments then made a few tweaks. My family agreed that, after devouring this incredible brown butter banana snack cake, there may be no better snack or dessert – which is why I wanted to make a similar cake for Donna's birthday. I was so happy when she said she loved it!

The simple cake is so moist, thanks to the butter, protein-rich Greek yogurt (or sour cream) and overripe bananas (check out the health benefits of Greek yogurt and the health benefits of bananas). The sticky caramel frosting is truly decadent, thanks to brown butter, brown sugar, heavy cream and powdered sugar. You could enjoy the cake on its own, but the true magic comes from topping it with the salted caramel glaze. The rich, creamy caramel makes for a dreamy frosting and, when combined, the cake and glaze are simply sensational.

To make this irresistible banana cake recipe, here are the yummy 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 it until golden. You make the salted caramel next, then spread the glaze over the cooled cake. Let the frosted cake sit for about half an hour before slicing and serving (it'll be worth it, trust me). Sprinkle with flaky sea salt, if you like.

This delicious salted caramel cake ends up so glossy and beautiful that it makes an impressive dessert for guests, yet it's easy enough that you can make it for friends and family anytime. But my suggestion is that you make this scrumptious snack cake for someone very special – like Donna – or simply yourself. It's unforgettable!

Cuisine: American
Prep Time: 15 minutes, plus cooling time
Cook Time: 35 minutes (ovens vary)
Total Time: 50 minutes, plus cooling time
Servings: 9

Ingredients

Cake

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

Glaze

• 4 tablespoons (1/2 stick) butter, sliced in pieces
• 1/3 cup dark brown sugar
• 1/4 cup heavy cream
• pinch of fine sea salt
• 1/4 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 awesome.)
   
3. Spread the batter evenly into a 8x8-inch baking pan that's been lined with parchment paper with some overhang.
   
4. Bake in an oven that's been preheated to 350 degrees F until cooked through and golden, about 25 minutes (the top should spring back when pressed lightly in the center and cake should pass the toothpick test).
   
5. Remove cake from oven and allow to cool completely in the pan.
   
6. When cake has cooled, lift the parchment paper overhang to remove cake from pan.
   
7. Next, make the glaze. In a medium saucepot over medium heat, add the sliced butter. Cook, stirring constantly, until butter is melted and browned, about 3 to 4 minutes.
   
8. 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.
   
9. Remove saucepot from heat and allow mixture to sit for about 5 minutes.
   
10. Sift the powdered sugar into the mixture.
    
11. Whisk until completely smooth.
    
12. Immediately spread the glaze over the cooled cake, ensuring it is evenly distributed.
    
13. Allow frosted cake to sit for about half an hour before serving, to allow glaze to set, then slice into pieces.
    
14. Sprinkle wish flaky sea salt, if desired, and serve.
    
15. Store leftover cake in an airtight container in the refrigerator.
    

Photo credit (for all images): Elisa Schmitz 

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.

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