Caramel Glazed Banana Bread Cake 

This banana bread snack cake is  a moist, tender, chai and maple spiced cake topped with a quick caramel glaze and chopped walnuts.

Preheat the oven to 350F (177C). Line a 8X8 or 9X9 cake pan with parchment paper along the bottom and two sides.

Step 1:  

Whisk the flours, spice, baking powder, baking soda and salt together until well combined.

Step 2:  

In a large bowl mash the bananas until smooth. In the same mixing bowl, whisk in the melted butter, oil, sugar, eggs, extracts and sour cream until smooth and well combined. Using a spoon or spatula, fold in the dry ingredients to the wet.

Step 3:  

Pour the cake batter into the prepared pan. Bake in a 350 F (177C) oven on the center rack for 30-40 minutes.

Step 4:  

Gently remove the cake from the pan using the parchment paper overhang. Cool the cake in the cake pan placed on top of a cooling rack for 20 minutes. Prepare the caramel glaze after the cake has cooled about 30 minutes.

Step 5:  

In a small sauce pan, combine the sugar, cream, butter and salt. Bring the ingredients to a boil over medium high heat. Once boiling, start the time and stir constantly. 

Step 6:  

Pour the warm caramel sauce into a bowl with the powdered sugar. Pour in the vanilla extract.Whisk until well combined. Pour the caramel glaze over the cooled banana bread cake. Top the glaze with chopped nuts if desired. Slice and enjoy!

Step 7:  

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