Best 3 Maple Roasted Banana Snack Cake Recipes

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Indulge in the delectable flavors of maple roasted banana snack cake, a delightful treat that combines the comforting taste of ripe bananas with the rich sweetness of maple syrup. This enticing snack cake is not just any ordinary cake; it's a symphony of textures and flavors that will tantalize your taste buds from the very first bite. With its moist and fluffy crumb, caramelized banana filling, and maple glaze, this cake is sure to be a hit at any gathering. Best of all, it's incredibly easy to make, requiring simple ingredients and basic baking techniques. So, whether you're a seasoned baker or a novice in the kitchen, this maple roasted banana snack cake is the perfect recipe to satisfy your sweet cravings. In this article, we'll guide you through the process of creating this delectable treat, ensuring that every bite is an explosion of flavor.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE



Banana Snacking Cake With Salted Caramel Glaze image

This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It's important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don't have enough intensity to flavor the cake.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 16

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for pan
1 1/2 cups/185 grams all-purpose flour
1/4 cup/50 grams granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup/250 grams mashed banana (from 2 to 3 very ripe bananas)
1/4 cup/60 milliliters sour cream
2 tablespoons dark brown sugar
2 large eggs
1 teaspoon vanilla extract
4 tablespoons/65 grams unsalted butter (1/2 stick), cut into pieces
1/3 packed cup/70 grams dark brown sugar
1/4 cup/60 milliliters heavy cream
Large pinch of fine sea salt
1/4 cup/30 grams confectioners' sugar
Flaky sea salt, for serving

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
  • In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
  • Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
  • When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
  • Whisk in confectioners' sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 194 milligrams, Sugar 17 grams, TransFat 0 grams

STICKY BANANA & MAPLE CAKE



Sticky banana & maple cake image

This childhood favourite is sticky, indulgent and completely moreish

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h35m

Number Of Ingredients 10

100g softened butter , plus extra for the tin
8 tbsp maple syrup , plus extra to serve
3 small ripe bananas and 1 over-ripe banana
200g light muscovado sugar
4 eggs
2 tsp vanilla paste or seeds scraped from 2 vanilla pods
200g self-raising flour
100g ground almonds
1 tsp bicarbonate of soda
200g pot Greek yogurt

Steps:

  • Heat oven to 160C/140C fan/gas 3, butter a 20cm square cake tin and line the base with baking parchment. Pour in half the syrup, swirling to coat the bottom. Halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
  • Beat together the butter, sugar, eggs, vanilla paste and over-ripe banana with an electric whisk. Fold in the flour, ground almonds and bicarb of soda, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake for 45 mins-1 hr until a skewer poked in comes out with only moist crumbs. Poke all over with the skewer, about halfway into the cake, then pour over the remaining maple syrup. Let it soak in for a few mins, then carefully turn out of the tin upside-down, drizzling the banana-studded top with more syrup. Slice and serve warm.

Nutrition Facts : Calories 514 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium

BANANA SNACK CAKE



Banana Snack Cake image

"I often make this moist banana cake for birthday days," remarks Dawn Fagerstrom from Warren, Minnesota. "The recipe is good for making cupcakes, too - they taste great even without frosting."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 16

1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose or whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped nuts
FROSTING:
1/2 cup packed brown sugar
1/4 cup butter, softened
6 tablespoons 2% milk
2-1/2 to 3 cups confectioners' sugar

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, in a large saucepan, combine brown sugar, butter and milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.

Nutrition Facts : Calories 461 calories, Fat 16g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 376mg sodium, Carbohydrate 76g carbohydrate (58g sugars, Fiber 3g fiber), Protein 6g protein.

Tips

Tips:

- Choose ripe bananas with dark yellow skin and a few brown spots. They will be sweeter and have a more intense flavor. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using. - For a nuttier flavor, toast the walnuts in a dry skillet over medium heat for a few minutes, stirring constantly. - If you don't have maple syrup, you can use honey as a substitute. - Serve the cake warm or at room temperature. - The cake can be stored in an airtight container at room temperature for up to 3 days. Conclusion

Conclusion:

This maple roasted banana snack cake is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. It's moist and flavorful, with a sweet maple glaze that adds a touch of extra sweetness. The cake can be made with or without nuts, and it's also a great way to use up ripe bananas. So next time you're looking for a quick and easy snack or breakfast, give this maple roasted banana snack cake a try. You won't be disappointed!

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