Best Banana Snacking Cake With Salted Caramel Glaze Recipes

BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Prepare a 9-by-9 inch pan by greasing the pan and lining it with parchment. (If you allow two sides of the parchment to hang over the sides of the pan, you will have created a convenient sling to help you get the cake out of the pan.)
• Prepare cake batter by combining flour, granulated sugar, baking soda and salt in a large bowl. Whisk these ingredients together. Then, add mashed bananas, melted butter, room temperature sour cream, brown sugar, eggs and vanilla extract. Mix and then spoon this batter into the prepared pan. Bake for 25 minutes or until a skewer inserted in the middle of the cake comes out clean. Let the cake cool completely.
• To make the glaze, combine butter, brown sugar, heavy cream and salt in a large saucepan. Bring this mixture to a boil and maintain the boil for a minute. Remove the glaze from the heat and allow it to cool for about 5 minutes. (Be sure to use a large saucepan for this step because the butter mixture will expand and bubble up as it heats.) After the glaze has cooled for five minutes, whisk in powdered sugar, Whisk the glaze until it is smooth. Drizzle the glaze over the cooled banana cake and garnish with flaky sea salt at the time of serving. (I used Maldon salt.) I removed the cake from the pan and drizzled the glaze over it but this could also be done leaving the cake in the pan. Put the cake into the refrigerator for a few minutes to set the glaze. Be aware that the salt will dissolve if you sprinkle it over the glazed cake in advance. If you want your guests to see the salt, sprinkle it on at the very last minute.
• Store any uneaten cake in the refrigerator and let it come to room temperature (or briefly warm the cake) before serving.

BANANA BREAD SNACK CAKES

Steps:

• Preheat oven to 350°. In a bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan., Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners' sugar.

BANANA POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
• Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
• Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

ONE-BOWL CARAMELIZED BANANA BREAD BUNDT CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
• Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• Drizzle cake with caramel topping. Sprinkle with kosher salt.

SALTED CARAMEL BANANA SNACKING CAKE

Steps:

• Butter an 8×11 baking pan and preheat the oven to 350ºF.
• In a large bowl or stand mixer, beat the butter and sugar until lighter and fluffy. Add the eggs, beating after each addition. Beat in the bananas and vanilla extract until well combined.
• In a medium bowl, whisk together the almond flour, tapioca starch, baking powder, baking soda, and salt. Add the dry ingredients to the mixing bowl and mix until just incorporated.
• Pour into the prepared pan and bake for 25-30 minutes, or until cooked through.

BANANA SNACK CAKE

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, in a large saucepan, combine brown sugar, butter and milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.