Categories: Desserts

Banoffee Snack Cake

Name: Banoffee Snack Cake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Ingredients: The Banana Cake:; 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp sea salt; 4 ripe bananas, peeled and coarsely mashed; 6 tbsp unsalted butter, melted; 1/3 cup sour cream; 1 cup packed light brown sugar; 2 large eggs, at room temperature; 2 tsp vanilla extract; 1 cup caramel bits (optional); The Shortbread Crumb:; 3 oz shortbread cookies; 2 tbsp unsalted butter, melted; 1 dash sea salt; The Caramel Glaze:; 1/4 cup unsalted butter; 1/2 cup packed light brown sugar; 1/3 cup whole milk; 2 cups confectioner's sugar; 1 tsp vanilla extract; 1/4 tsp sea salt

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Inspired by the beloved Banoffee pie, a classic flavor mashup from the United Kingdom, this Banoffee Snack Cake brings all those iconic flavors into an easy, sliceable dessert. It begins with a dense, wonderfully sweet banana cake that stays incredibly moist for days, thanks to the natural fruit pureé and a touch of sour cream.

Contents

The Science of the Fudgy Glaze The Perfect Crunch Banoffee Snack Cake Ingredients Directions Notes

The Science of the Fudgy Glaze

What truly elevates this cake is the stovetop caramel glaze. By briefly boiling brown sugar and butter together before whisking in milk and powdered sugar, you create a rich, cooked caramel that pours like a liquid but sets up with a slightly chewy, fudge-like texture. It locks in the cake’s moisture while delivering a massive hit of deep flavor.

The Perfect Crunch

To mimic the classic pie crust, the freshly frosted cake is instantly dusted with a layer of crushed shortbread crumbs tossed in melted butter and a dash of sea salt. It provides the perfect buttery, crunchy finish to every bite, making it an ultimate crowd-pleaser that is shockingly simple to assemble!

Also Read : Sally Lunn Cake

Banoffee Snack Cake

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

439

kcal

Ingredients

The Banana Cake:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp sea salt
4 ripe bananas, peeled and coarsely mashed
6 tbsp unsalted butter, melted
1/3 cup sour cream
1 cup packed light brown sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 cup caramel bits (optional)
The Shortbread Crumb:
3 oz shortbread cookies
2 tbsp unsalted butter, melted
1 dash sea salt
The Caramel Glaze:
1/4 cup unsalted butter
1/2 cup packed light brown sugar
1/3 cup whole milk
2 cups confectioner’s sugar
1 tsp vanilla extract
1/4 tsp sea salt

Directions

Prep the Pan: Preheat the oven to 350°F (175°C) and position a rack in the center. Coat a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving 1 to 2 inches of overhang on the sides, and lightly coat the parchment with cooking spray.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and the 1/2 teaspoon of sea salt.
Make the Batter: In a large bowl, mash the bananas with a fork. Add the 6 tablespoons of melted butter and the sour cream, mixing until well combined. Whisk in the 1 cup of brown sugar, then the eggs, and then the 2 teaspoons of vanilla extract.
Combine and Fold: Using a silicone spatula, gently stir the dry flour mixture into the wet banana mixture until just combined. Fold in the caramel bits (if using). Pour the batter into the prepared pan and spread it into an even layer.
Bake: Bake in the preheated oven until the cake springs back lightly when touched in the center, about 45 to 55 minutes. Transfer the pan to a wire rack and let the cake cool completely.
Make the Crumb Topping: While the cake cools, put the shortbread cookies in a large zip-top bag. Seal the bag and use a rolling pin to crush the cookies into coarse crumbs. Transfer the crumbs to a small bowl and stir in the 2 tablespoons of melted butter and a dash of sea salt.
Boil the Glaze: Melt the 1/4 cup of butter in a small saucepan over medium heat. Stir in the 1/2 cup of brown sugar and cook, stirring occasionally, until the mixture begins to boil. Add the milk and bring it back to a simmer.
Finish the Glaze: Remove the saucepan from the heat. Whisk in the confectioner’s sugar, the 1 teaspoon of vanilla, and the 1/4 teaspoon of salt until the glaze is completely smooth.
Assemble: Spread the hot caramel glaze in an even layer over the cooled cake. Immediately sprinkle the shortbread crumb topping over the wet glaze. Let the cake stand at room temperature until the glaze is set, about 15 minutes.
Serve: Run a small offset spatula or a knife around the outside of the cake and use the parchment overhang to lift the cake onto a cutting board. Cut into 12 squares or triangles and serve!

Notes

Storage: Store sliced or unsliced cake in an airtight container in the refrigerator for up to 4 days.
Caramel Bits: Adding caramel bits to the batter is optional but highly recommended! They will melt during baking into little studded pockets of sweetness in each slice.
The “Missing” Ingredient: The only part of a classic banoffee pie that is “missing” from this snack cake is the whipped cream topping. While this cake is perfect on its own, feel free to add a fresh dollop of whipped cream to each slice right before serving!

Oliver Bennett

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