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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!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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!