Description
This Banoffee Snack Cake combines the flavors of ripe bananas and rich caramel in a moist, tender cake base, with a buttery shortbread crumble and sweet caramel glaze for extra indulgence.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 4 ripe bananas, peeled
- 1/4 cup melted unsalted butter
- 1/3 cup sour cream (or Greek yogurt)
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup caramel bits (optional)
- 3 ounces shortbread cookies, crumbled
- 1/4 cup unsalted butter, melted (for crumble)
- 1/4 cup unsalted butter (for glaze)
- 1/2 cup packed light brown sugar (for glaze)
- 1 dash sea salt (for glaze)
- 1/3 cup whole milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 2 cups confectioner’s sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly spray with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and sea salt until well combined.
- In a large bowl, mash the ripe bananas until almost smooth. Add the melted butter, sour cream, brown sugar, eggs, and vanilla extract. Whisk until well combined.
- Gradually fold the flour mixture into the banana mixture until just combined.
- If using caramel bits, gently fold them into the batter.
- In a small bowl, combine the crumbled shortbread cookies with melted butter.
- Pour the batter into the prepared pan. Sprinkle the shortbread mixture evenly over the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cake cools, prepare the caramel glaze. In a small saucepan, combine butter, brown sugar, and salt. Bring to a simmer over medium heat. Add milk and continue to simmer for 1 minute, stirring constantly. Remove from heat and stir in vanilla extract.
- Whisk the confectioner’s sugar into the warm caramel mixture until smooth.
- When the cake has cooled for at least 20 minutes, pour the warm glaze over the top, allowing it to drip down the sides.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze unglazed cake portions wrapped in plastic wrap and aluminum foil for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 45
- Sodium: 280
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 63
- Fiber: 1.5
- Protein: 4
- Cholesterol: 65