Small Batch Banana Snack Cake with Brown Sugar and Cream Glaze

Apr 14

Apr 14 Small Batch Banana Snack Cake with Brown Sugar and Cream Glaze

Gabbie Gonzales

cake

Right now I want my desserts recipes to:

A. Be small batch

B. Be easily amenable to substitutions

Baking in smaller batches allows me to use less ingredients and have smaller amounts of dessert to eat and give away.

Baking recipes that allow easily for substitutions and what’s available in your pantry is essential at this time.

This small batch snack cake made in a loaf pan is a great example of ways to use basic ingredients to make something delicious and a way to substitute ingredients based on what you have on hand.

Here is what you will need for the cake:

Banana

Eggs (or flax eggs)

Brown sugar (or all white sugar)

White sugar (or all brown sugar)

Butter (substitute any type of oil)

Milk, sour cream, yogurt, or buttermilk (I used milk)

Flour (I used a mix of whole wheat and white all purpose)

Baking soda

Salt

Here is what you need for the frosting:

Butter

Brown sugar

Cream (or half and half or whole milk)

Powdered sugar (can make your own or omit)

Banana Snack Cake

adapted from NYT Cooking

1/2 cup very ripe* mashed banana

1 egg

1/2 teaspoon vanilla

2 tablespoons white sugar

1 tablespoon brown sugar

4 tablespoons melted butter

2 tablespoons milk

1/4 cup whole wheat flour

1/2 cup all purpose flour

1/2 scant teaspoon salt

1/4 heaping teaspoon baking soda

Frosting:

2 tablespoons butter

3 tablespoons brown sugar

2 tablespoons cream

2 tablespoons powdered sugar

sea salt, optional, for topping

Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.

Combine butter, vanilla, egg, sugars, banana, and milk. Mix well.

Add flour, baking soda, and salt and mix until just combined. Pour into lined loaf pan.

Bake for 12 to 15 minutes until light brown and springs back in the middle when pressed.

For the frosting - combine brown sugar, cream, and butter. Melt and stir. Bring to a boil and boil for 1 minute. Remove from heat and stir in powdered sugar. Pour over cool cake. Sprinkle with sea salt.

NOTES

*If your banana is not very ripe, you can make it ripe by baking it in an oven preheated to 350 degrees F for about 10 to 15 minutes. The peel will turn a dark brown or black color.