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.

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.

BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
• In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
• Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
• When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
• Whisk in confectioners' sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.

BANANA POUND CAKE WITH A CARAMEL GLAZE

Steps:

• Preheat the oven to 325°F.
• Mix the flour, baking powder, baking soda and salt together.
• Cream the butter and shortening together, then beat in the brown and white sugars gradually, beating constantly for 5 to 7 minutes. Add the eggs one at a time, beating until the hellow dissappears.
• Add the flour mixture alternately with the milk, beating at low speed until blended after each addition, beginning and ending with the flour mixture.
• Stir in the banana, pecans and vanilla. Pour into a greased and floured 10 inch tube pan.
• Bake for 65 minutes or until a woodenpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan to cool completely on a wire rack.
• To make the glaze, bring the butter, brown sugar, white sugar and cream to a boil in a heavy saucepan over high heat, stirring frequently. Boil for 1 minute, without stirring. Remove from the heat. Stir in the Vanilla. Cool until slightly thickened, then drizzle over the cooled cake.