Banana Snacking Cake with Salted Caramel Glaze

cooking.nytimes.com

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subheading: For the Cake:

½ cup/115 grams unsalted butter (1 stick), melted, plus more for pan

1½ cups/185 grams all-purpose flour

¼ cup/50 grams granulated sugar

¾ teaspoon baking soda

½ teaspoon fine salt

1 cup/250 grams mashed banana (from 2 to 3 very ripe bananas)

¼ cup/60 milliliters sour cream

2 tablespoons dark brown sugar

2 large eggs

1 teaspoon vanilla extract

subheading: For the Glaze:

4 tablespoons/65 grams unsalted butter (½ stick), cut into pieces

⅓ packed cup/70 grams dark brown sugar

¼ cup/60 milliliters heavy cream

Large pinch of fine sea salt

¼ cup/30 grams confectioners’ sugar

Flaky sea salt, for serving

Directions at cooking.nytimes.com

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