Banana Bread Snack Cake with Chai Caramel Glaze
Incredibly soft banana bread snack cake is drizzled with a spiced chai caramel glaze for a simple, no-fuss snack, dessert, or even breakfast!
Servings 9 servings
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!