This snack cake is inspired by “banoffee,” a pie flavor mashup of banana and toffee that’s long been popular in the United Kingdom. In snack cake form, it begins with a dense, sweet banana cake topped with a caramel glaze. After baking, the cake is topped with a caramel glaze that’s made on the stovetop. While it pours from the pot almost like a liquid, the glaze ultimately sets to be slightly chewy, like fudge. Best of all, it adds huge caramel flavor to each bite. Finally, a layer of buttery shortbread crumbs presses into the top for the perfect crunchy finish. Slice the cake into squares for serving (and be happy that bananas help keep it moist for days, if it lasts that long).
The only part of a classic banoffee pie that’s “missing” from this cake is the whipped cream topping. While this cake is perfect without it, feel free to add a dollop, which might take it to the ultimate level.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon plus 1 dash sea salt, divided
- 4 ripe bananas, peeled
- 1/2 cup melted unsalted butter, divided
- 1/3 cup sour cream
- 1 1/2 cups packed light brown sugar, divided
- 2 large eggs, at room temperature
- 3 teaspoons vanilla extract, divided
- 1 cup caramel bits (such as Kraft®, optional)
- 3 ounces shortbread cookies
- 1/4 cup unsalted butter
- 1/3 cup whole milk
- 2 cups confectioner’s sugar
Directions
- Preheat the oven to 350 degrees F (175 degrees C) and position a rack in the center. Coat a 9-inch square baking pan with cooking spray. Line pan with parchment paper, leaving 1 to 2 inches of overhang; coat parchment with cooking spray.
- Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.
- In a large bowl, mash bananas with a fork until coarsely mashed. Add 6 tablespoons melted butter and the sour cream and mix until well combined. Whisk in 1 cup brown sugar, then the eggs, then 2 teaspoons vanilla until well combined. Stir in flour mixture with a silicone spatula. Fold in caramel bits. Pour batter into the prepared pan and spread in an even layer.
- Bake in the preheated oven until cake springs back lightly when touched in center, 45 to 55 minutes. Transfer pan to a wire rack. Let cool completely.
- While cake cools, make crumb topping. Put cookies in a large zip-top bag, seal bag, and use a rolling pin to crush cookies into coarse crumbs. Transfer crumbs to a small bowl. Stir in remaining 2 tablespoons melted butter and dash of salt.
- For caramel glaze, melt the 1/4 cup butter in a small saucepan over medium heat. Stir in remaining 1/2 cup brown sugar and cook, stirring occasionally, until mixture begins to boil. Add milk and bring to a simmer. Remove from heat and whisk in powdered sugar and remaining 1 teaspoon vanilla and 1/4 teaspoon salt until completely smooth.
- Spread hot glaze in an even layer over cake. Immediately sprinkle with crumb topping. Let cake stand at room temperature until glaze sets, about 15 minutes.
- Run a small offset spatula or a knife around outside of cake and use parchment lining to transfer cake to a cutting board. Cut into 12 triangles. Chill in an airtight container until ready to serve, up to 4 days.
