Incredibly soft banana bread snack cake is drizzled with a spiced chai caramel glaze for a simple, no-fuss snack, dessert, or even breakfast!
Here to inform you that Friday is HERE and I recommend celebrating accordingly with approximately 1 skillet of banana bread snack cake dripping with chai caramel sauce.
I recommend standing first in line for this.
As you probably know, I’m a HUGE fan of banana bread anything. So snack cake was a no brainer thing to do.
Caramel chai glaze? Also a no-brainer and the most amazing thing EVER.
This banana bread snack cake follows my base banana bread recipe so you KNOW that it’s gonna be the following:
- Super-duper moist.
- Uses LOTS of bananas. Ripe/on the fringe of black.
- Did I mention SO FREAAKING MOIST.
Its amazing on its own but c’mon, what could not possibly be made better with chai.caramel.glaze.
Basically like caramel sauce on steroids. We make our own homemade caramel sauce and dress it up with a ton of chai spices. It’s kinda dreamy.
Tellin’ ya, a thick slice of this banana bread snack cake warm from the oven and DRIPPING with all dat caramel goodness is about the best thing your Friday could ever ask for.
The only thing more you could ask for? Another 10 slices.
Banana Bread Snack Cake with Chai Caramel Glaze
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Ingredients
Banana Bread Cake
- 2 large ripe bananas, mashed
- 3/4 cup coconut sugar (or brown sugar)
- 1/3 cup butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Chai Caramel Glaze
- 1/4 cup butter
- 1/2 cup coconut sugar (or brown sugar)
- 1 tablespoon agave syrup
- 2 tablespoons half and half cream
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Instructions
Banana Bread Cake
- Preheat oven to 350F and grease a 9-in cake skillet OR cake pan and set aside. In a large bowl, beat bananas, sugar, butter, milk, eggs, and vanilla until smooth. Fold in flour, baking powder, baking soda, salt, and cinnamon until batter is just combined.
- Scrape batter into prepared pan and smooth top. Bake snack cake at 350F 35-40 minutes or until a toothpick inserted in middle comes out clean. Cool cake completely on a wire cooling rack.
Chai Caramel Glaze
- In a medium saucepan over medium-high heat, melt butter then whisk in sugar, and agave. Bring sauce to a simmer and stir occasionally until thickened and golden. Reduce heat to medium and add cream, salt, and spices and cook for 1 more minute.
- Remove caramel from heat and immediately drizzle over cooled snack cake. Let stand 5 minutes before slicing into wedges. Enjoy!
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