Banana Snacking Cake With Salted Caramel Glaze

Banana Snacking Cake With Salted Caramel Glaze

Happy Fourth of July to those of you reading this in the United States. What could be more quintessentially American than a banana cake with salted caramel glaze?

OK. I know that a hot dog with everything is pretty standard Fourth of July fare. But still…

Here is my adaptation of this wonderful Melissa Clark dessert. The cake is great. The salted caramel glaze is to die for.


Banana Snacking Cake With Salted Caramel Glaze
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    For The Cake
  • 1/2 C. unsalted butter (melted)
  • 1 1/2 C. all-purpose flour
  • 1/4 C. granulated sugar
  • 3/4 t. baking soda
  • 1/2 t. fine salt
  • 1 C. mashed bananas
  • 1/4 C. sour cream
  • 2 T. dark brown sugar
  • 2 large eggs
  • 1 t. vanilla extract
  • For The Glaze
  • 4 T. unsalted butter (cut into pieces)
  • 1/3 C. dark brown sugar (packed in the cup)
  • 1/4 C. heavy cream
  • Large pinch of fine sea salt
  • 1/4 C. powdered sugar
  • Flaky sea salt (for garnish)


  1. Preheat oven to 350 degrees F.
  2. 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.)
  3. 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.
  4. 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.
  5. Store any uneaten cake in the refrigerator and let it come to room temperature (or briefly warm the cake) before serving.

Here is a link to the original NYT recipe:


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