Banana Snacking Cake With Salted Caramel Glaze

By Melissa Clark

Updated March 21, 2023

  • Con Poulos for The New York Times. Food Stylist: Christine Albano.
Media 1 of 1
Total Time
1 hour, plus cooling
Rating
5(2,633)
Comments
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This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It’s important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don’t have enough intensity to flavor the cake.

Featured in: Three Snacking Cakes to Change Your Afternoons

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Ingredients

Yield:12 servings

FOR THE CAKE

  • ½ cup/115 grams unsalted butter (1 stick), melted, plus more for pan

  • 1 ½ cups/185 grams all-purpose flour

  • ¼ cup/50 grams granulated sugar

  • ¾ teaspoon baking soda

  • ½ teaspoon fine salt

  • 1 cup/250 grams mashed banana (from 2 to 3 very ripe bananas)

  • ¼ cup/60 milliliters sour cream

  • 2 tablespoons dark brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

FOR THE GLAZE

  • 4 tablespoons/57 grams unsalted butter (½ stick), cut into pieces

  • ⅓ packed cup/70 grams dark brown sugar

  • ¼ cup/60 milliliters heavy cream

  • Large pinch of fine sea salt

  • ¼ cup/30 grams confectioners’ sugar

  • Flaky sea salt, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

31 grams carbs; 70 milligrams cholesterol; 269 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 1 gram fiber; 194 milligrams sodium; 3 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.

  2. Step 2

    In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.

  3. Step 3

    Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.

  4. Step 4

    When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.

  5. Step 5

    Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.

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Ratings

5 out of 5
2,633 user ratings
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Comments

Zaphod Bob Dobbs

i read the recipe, followed the instructions, made it, then ingested the output i didnt leave a comment on how offended i was on the amount of sugar. i didn't non-chalantly replace bananas with blueberries and off the cuff say it was all i had. i also didn't leave a comment on substituting flour with artisanal stone ground non gmo post-organic gluten free wheat hand gathered by former reformed nuns in a commune somewhere outside of a snall town on the southern slope of mt. something in metrics.

justine

just eat the cake

June Hill

I forgot the butter! I do not recommend making this change.

Monique

The cake just gets better on day 2 or 3. And it has less sugar than Martha Stewart's banana bread! I suggest reducing the cream in the glaze for a firmer set, or use a cover that wont come in contact with the cake (unlike plastic wrap).

Shreya

Best thing I’ve ever made

Amy S

Absolutely delicious. Could not be easier. I wish I had sifted the confectionery sugar. You will not be sad you made this.

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