I’m not sure who invented the concept of Snacking Cake, but I bow down to them. I mean, any cake can be a snack if you ask me, but when snacking is in the name? It just feels right, like after a lifetime of being demonized, snacking is finally getting the love it deserves.
Love, in the form of Salted Caramel Banana Snacking Cake
As a Snacking Enthusiast™️, I’ve always rolled my eyes when health and nutrition experts shun snacking. I get it – their intentions might be fine, and they are trying to help people avoid mindlessly shoving food into their faces.
But it’s not the advice I want, and it’s never the advice I give. I love snacks. Sometimes, I have snacks for dinner. This weekend, I’ll be teaching a class on how to make a beautiful plate of snacks that can either take the place of a meal, or be centerpiece at your next gathering (you can sign up for that class here)
Snacks get a bad rap, and I’m guessing cake for snack is the type of thing that will send the snacking haters into a Spiral Of Doom.
Hah. Good. Most snacking cake for us!
If the addition of salted caramel glaze makes this cake more dessert than snack for you, you can make it without – it will still be delicious.
The simple cake is buttery and moist, and not too sweet. It’s versatile, too. You can add nuts or chocolate chips, or top it with ganache or whipped cream. It would be especially great with cream cheese frosting, I bet!
Salted Caramel Banana Snacking Cake
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 10-12 servings
- Category: snacks, dessert
- Method: bake
Ingredients
For the cake:
- 1/2 cup butter, plus more for greasing the pan, softened (see note)
- 1/4 cup sugar (or coconut sugar should work)
- 3 eggs, at room temp (see note)
- 1 teaspoon vanilla extract
- 1 cup mashed banana (about 2 large)
- 1 1/2 cups almond flour
- 1/2 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the salted caramel glaze:
- 4 tablespoons unsalted butter
- 1/3 cup sugar
- 1/3 cup cream
- pinch salt
- flaky salt
Instructions
- Butter an 8×11 baking pan and preheat the oven to 350ºF.
- In a large bowl or stand mixer, beat the butter and sugar until lighter and fluffy. Add the eggs, beating after each addition. Beat in the bananas and vanilla extract until well combined.
- In a medium bowl, whisk together the almond flour, tapioca starch, baking powder, baking soda, and salt. Add the dry ingredients to the mixing bowl and mix until just incorporated.
- Pour into the prepared pan and bake for 25-30 minutes, or until cooked through.
When the cake is done, prepare the caramel:
- In a large sauce pan, bring the butter, sugar, cream and a pinch of salt to a boil. Cook for 3-4 minutes, or until a couple shades darker in color.
- Remove from the heat and immediately pour over the cake, spreading it out as quickly as you can. It will harden the moment it cools.
- Sprinkle with a generous amount of flaky salt.
Notes
If your eggs are cold, simply place them in a bowl of very warm water for 15 minutes before using.
If your butter isn’t soft, great news! You can take out your rage while softening it. Just put it between two sheets of parchment paper and whack the crap out of it with a rolling pin.
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Tylene Lizardi says
This looks amazing. Would coconut cream work as a replacement for the cream?
zenbelly says
it should yes!
Angela says
Are you kidding me? This is ridiculous! What an awesome ‘snack cake’! I cannot wait until my boys(both celiac) get home and try this! We’ve just been doing life without even knowing this existed and now we can never un-know this! Such great taste and texture on this cake! Thank you so much!
Chey says
This looks amazing! Would it possible to sub quinoa, cassava &/or oat flour for the almond flour?
zenbelly says
Thanks! You could always try, but I can’t say for sure what will happen when you sub a different flour, since they’re all pretty different. Please report back if you try it!