Banana Snacking Cake With Salted Caramel Glaze Recipe (2024)

just eat the cake

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

If bananas are not dark and spotty -- roast them in the oven a bit. Saw another recipe mention roasting bananas for baking...

How do you get twelve SQUARE servings out of a nine-by-nine inch pan? If you cut the cake three times each way, you get nine servings. If you cut it four times, you get 16 servings. You can only get 12 if you cut it three times one way and four the other way, but your servings will be rectangular rather than square, but the portions in the photo are perfectly square. I'm stumped.

Finally, measurements in the metric system!

This was SO good. My family went crazy over it. The only changes I made were to brown the butter and add a handful of chocolate chips. You could really taste the brown butter which was great. I let the glaze cool until it was a thick semi-spreadable consistency and it looked just like the picture.

We love this cake! I do 1 and 1/2 the recipe and bake in a 9x13 pyrex baking dish, which is great because it gives us more cake to eat! The baking time is about 30 minutes this way. The glaze is amazing - I want to use it on everything.

i read the recipe, followed the instructions, made it, then ingested the outputi 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.

Excellent as is! One tip- sift out any lumps in the confectioner's sugar - even with this small amount. Otherwise, you might have little white blobs in the lovely, smooth tan frosting. Also, I used plain yogurt in place of the sour cream.

One thing I like to do for banana bread is if my bananas are not quite ripe and still completely yellow, I slow roast them in the oven or instant pot to bring out their natural sugar before mashing them with a pastry/dough cutter. Just peel them and put in a pan with a thin layer of water at 300F until they are sweet and mushy.

I love this cake and will make it again! I have already made it twice and the second time I used less powdered sugar, so the glaze came out smoother and easier to pour.

How good was this cake? I'm staring down three bananas on my counter, willing them into full ripeness so I can make another cake.I may never return to the Fannie Farmer Baking Book banana bread that I have made for many, many years. This cake takes the cake.

Delicious, but some notes: sift the powdered sugar so there are no lumps in the glaze; let the glaze cool until it is spreadable, which is longer than five minutes in my opinion; leave the cake in the pan until the glaze is totally firmed

9x9 square pans are not easy to find. Is there another suggested pan size?

Why should containing 'a milk ingredient' mean you should refrigerate? It's been cooked?

Oh this is so good. I added 1/2 oz dark rum in the cake batter and in the glaze. Worth it.

I made this in a regular cake pan and it turned out great!

Glorious! It's been very cold this week, I'm SO ready for spring, and I needed something to perk me and my workmates up. Banana bread/cake: comfort food. Salted caramel glaze: in the universe, what, truly, is better? Combined: superior comfort spring-really-is-coming-someday deliciousness. I made no changes at all, and I'm a picky baker. Try it. You won't regret it.

An unqualified success. I've made this snacking cake several times to bring to work and it is devoured by all. I puree the bananas in my blender as i am not a fan of chunks of cooked fruit. I double the recipe to fit a large pan, and triple the icing. On recommendation of coworker I poke the cake with a skewer to allow the icing to further soak in. There are NEVER any leftovers.

Mine never rose and I just bought a new can of baking soda :(

Very decadent buttery and rich. Eaaaaasy to make. I would skip the frosting because it’s too sweet.

Made with yogurt instead of cream for the glaze (because that is all I had), and only a tablespoon or two of confectioners sugar. The glaze came out beautifully, like a transparent brown glass. Delicious as well.

Started the recipe only to discover I was out of eggs. Substituted half cup of additional mashed bananas for the eggs and otherwise followed the recipe. The cake was very dense and so delicious. I think I'll skip the eggs again next time!

I really liked this. Definitely did not need so much powdered sugar for the glaze but the glaze was an important part of the cake. Browned the butter like another reviewer suggested but really did not see a difference. It was a good cake, good flavor and perfectly moist. Was it a great cake? Not so much, but a great alternative to the usual banana bread.

I reversed-creamed the butter with the dry ingredients, then added all the wet. Tenderest crumb ever.

I just made this cake for the 6th time in the last year. It is fast, simple to make, and delicious and I love it very much.

Great simple snacking cake! Loved the hint of salt in the caramel!

I see exactly how other commenters have "forgotten" the butter. The recipe is written to make that easy to do. I just forgot it AGAIN, the second time I've made it, and "forgot" the butter again. So I look at recipe: mix all dry ingredients together in one large bowl, then add (all of the next ingredients) the wet ingredients, to the bowl and mix..Simple..So where is the butter? At the very top, before the flour. Suggestion: write it out in proper order, discard printed version.

Still moist and delicious after replacing all the AP flour with white whole wheat flour and browning Kerrygold unsalted butter (what I had on hand). Flavor maybe a tad more banana-y with the browned butter. As suggested by others, glaze is a bit firmer and better waiting longer than 5 minutes before whisking in the confectioner's sugar.

Made for the first time, best banana cake I’ve made so far! So light and fluffy! I was a bit worried about the caramel, as I’ve never made it before. It was very easy and it came out great!! I’m sure I’ll find a reason to make it again very soon!