Banana Snacking Cake With Salted Caramel Glaze

Banana Snacking Cake With Salted Caramel Glaze

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.
  • Total:
  • Serves: 12 persons



  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.