Banana Snack Cake With Honey Cinnamon Glaze
Isn’t snack cake a most wonderful name for a food? It implies that it is a sweet, moist cake that you can, well, snack on. Meaning, eat whenever you like as a snack! I mean, really! That is like the best thing ever! And this recipe is much like all other snack cakes. Simple and good. Quick to throw together as an afternoon treat or hasty dessert.
I am really not partial to any particular snack cake. Chocolate, chocolate chip, applesauce, lemon-all are good! And I am currently immersed in the process of making a master list of them to have at my disposal. This one is a bit more dense, like a banana bread, and perfect to soak up all the glaze. Simply scrumptious.
One Year Ago: Vegetable Couscous
Banana Snack Cake W/Honey Cinnamon Glaze
Cake recipe adapted from Americas Test Kitchen, Glaze is a Brittany Original
This recipe is just fine without the glaze but it is REALLY GOOD with the glaze. Just don’t eat it all before pouring on the cake. Its kind of addictive.
In the bowl of an electric mixer or using a hand mixer, combine:
1 stick of softened butter
1 1/4 c sugar
2 large, very ripe bananas
1 tsp vanilla
1/4 c milk
1/4 c sour cream or plain yogurt
When that is fully incorporated, add:
2 c flour
2 1/2 tsp baking powder
dash of salt
Mix just until combined. Pour into a well greased 9X9 baking pan and bake at 350 degrees for about 40 minutes or until toothpick inserted into the center comes out clean. Cool ten minutes in the pan. If desired, remove cake to a cooling rack before glazing.
1/2 c powdered sugar
2 T honey
1/4 tsp cinnamon
1 T water
Combine all ingredients in a small bowl until smooth. Pour evenly over cooled cake.