banana bread snack cake with caramel glaze
this banana bread snack cake is like a softer, more cake like version of the BEST banana bread. it's a moist, tender chai and maple spiced cake topped with a quick caramel glaze and chopped walnuts.
Equipment
- 8X8 or 9X9 (20cm or 23cm) cake pan
- large bowl for mixing
- whisk and large spoon or spatula for mixing
- parchment paper
- small sauce pan
- small bowl for mixing glaze
Ingredients
banana bread snack cake
- 1 c (120g) all purpose flour
- 1 c (120g) cake flour see recipe notes
- 1 tbsp chai or pumpkin spice mix see recipe notes
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ c (285g) mashed bananas about 2-3 medium - large
- 4 tbsp (57g) unsalted butter, melted
- ¼ c (59ml) canola oil or other neutral flavor baking oil
- ¾ c (150g) maple sugar or light brown sugar
- 2 (106-114g) large eggs, room temperature
- 2 tsp (10ml) vanilla extract
- ½ tsp maple extract, optional for flavor
- ½ c (120g) sour cream, room temperature or whole milk (118ml)
quick caramel glaze
- ½ c (100g) maple or light brown sugar
- ⅓ c (79ml) heavy cream
- 4 tbsp (59g) unsalted butter, cubed
- 1 tsp (5ml) vanilla extract
- ½ tsp salt
- 1 c (120g) powdered sugar, sifted
- ½ c (75g) chopped walnuts
Instructions
banana bread snack cake
- Preheat the oven to 350F (177C). Line a 8X8 or 9X9 cake pan with parchment paper along the bottom and two sides. The sides should have a little overhang of parchment paper. This helps to remove the cake from the pan.
- Whisk the flours, spice, baking powder, baking soda and salt together until well combined. Set aside.
- Place the bananas in a large mixing bowl. Mash the bananas until smooth with very few lumps.
- 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.
- Pour the cake batter into the prepared pan.
- Bake in a 350 F (177C) oven on the center rack for 30-40 minutes. The cake is done when the edges start to slightly pull away from the edges of the pan, the cake is golden across the top, the top of the cake springs back when gently pressed and a toothpick comes out with a few moist crumbs.
- Cool the cake in the cake pan placed on top of a cooling rack for 20 minutes. Gently remove the cake from the pan using the parchment paper overhang. If needed, run a butter knife along the unline sides of the cake pan to loosen any cake still stuck to the pan.
- Prepare the caramel glaze after the cake has cooled about 30 minutes.
quick caramel glaze
- In a small sauce pan, combine the sugar, cream, butter and salt.
- Bring the ingredients to a boil over medium high heat. Stir as frequently needed to ensure the ingredients are melting evenly and are well comibined.
- Bring to a boil over medium high heat for 1 minute. Once boiling, start the time and stir constantly.
- Remove from heat and cool for 2-3 minutes.
- Pour the warm caramel sauce into a bowl with the powdered sugar. Pour in the vanilla extract. Whisk or stir until well combined with no lumps of sugar. Taste and add a pinch more salt if desired.
- Pour the caramel glaze over the cooled banana bread cake. After 5 minutes, top the glaze with chopped nuts if desired. Allow 30-60 minutes for the glaze to fully set.
- Slice and enjoy!
Notes
cake flour: to make your own DIY cake flour, measure out 1 c all purpose flour. scoop out 2 tablespoon flour. add back in 2 tablespoon cornstarch. sift together 3-4 times.
diy chai spice: one of the first things I do at the start of a new baking season is mix up a batch of spices. this blend is one I have used for a long time. it makes a lot, so scale down as needed.
- 3 tablespoon ground ginger (16g)
- 2 tablespoon ground cinnamon (15g)
- 1 tablespoon ground allspice (6g)
- 1 tablespoon ground cardamon (6g)
- 1.5 teaspoon ground nutmeg (3.5g)
- 1.5 teaspoon ground cloves (3.5g)
- place all ingredients in a bowl. mix well to combine
- store in a spice jar or small mason jar
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