Banoffee Banana Snack Cake

Breakfast 🍳Dessert 🍰Snack 🍿 American

Banoffee Banana Snack Cake layers mellow, sweet banana crumb with rich caramel notes and a buttery shortbread crunch on top. Each slice balances moist, tender cake with a glossy caramel glaze and a hint of salt, making it perfect for afternoon coffee, casual desserts, or potlucks when you want familiar flavors with a playful texture.

Prep20 min
Cook1 hr 5 min
Serves12
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C) and set a rack in the center.
2

Coat a 9-inch square baking pan with cooking spray.
3

Line the pan with parchment paper, leaving a 1- to 2-inch overhang, and coat the parchment with cooking spray.
4

Whisk the flour, baking soda, and 1/2 teaspoon salt together in a medium bowl.
5

In a large bowl, mash the bananas with a fork until coarsely mashed.
6

Add 6 tablespoons melted butter and the sour cream and mix until well combined.
7

Whisk in 1 cup brown sugar, then the eggs, then 2 teaspoons vanilla until well combined.
8

Stir in the flour mixture with a silicone spatula.
9

Fold in the caramel bits.
10

Pour the batter into the prepared pan and spread it in an even layer.
11

Bake in the preheated oven until the cake springs back lightly when touched in the center, 45 to 55 minutes.
12

Transfer the pan to a wire rack.
13

Let cool completely.
14

While the cake cools, make the crumb topping: Put the cookies in a large zip-top bag, seal the bag, and use a rolling pin to crush the cookies into coarse crumbs.
15

Transfer the crumbs to a small bowl.
16

Stir in the remaining 2 tablespoons melted butter and a dash of salt.
17

For the caramel glaze, melt the 1/4 cup butter in a small saucepan over medium heat.
18

Stir in the remaining 1/2 cup brown sugar and cook, stirring occasionally, until the mixture begins to boil.
19

Add the milk and bring to a simmer.
20

Remove from the heat and whisk in the powdered sugar and remaining 1 teaspoon vanilla and 1/4 teaspoon salt until completely smooth.
21

Spread the hot glaze in an even layer over the cake.
22

Immediately sprinkle with the crumb topping.
23

Let the cake stand at room temperature until the glaze sets, about 15 minutes.
24

Run a small offset spatula or a knife around the outside of the cake and use the parchment lining to transfer the cake to a cutting board.
25

Cut into 12 triangles.
26

Chill in an airtight container until ready to serve, up to 4 days.

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