Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.75 teaspoons plus 1 dash sea salt
• 4 bananas , peeled
• 0.5 cups unsalted butter
• 0.33 cups sour cream
• 1.5 cups light brown sugar
• 2 large eggs
• 3 teaspoons vanilla extract
• 1 cup caramel bits
• 3 ounces shortbread cookies
• 0.25 cups unsalted butter
• 0.33 cups whole milk
• 2 cups confectioner's sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) and position a rack in the center. Coat a 9-inch square baking pan with cooking spray. Line pan with parchment paper, leaving 1 to 2 inches of overhang; coat parchment with cooking spray.
2. 2 Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.
3. 3 In a large bowl, mash bananas with a fork until coarsely mashed. Add 6 tablespoons melted butter and the sour cream and mix until well combined. Whisk in 1 cup brown sugar, then the eggs, then 2 teaspoons vanilla until well combined. Stir in flour mixture with a silicone spatula. Fold in caramel bits. Pour batter into the prepared pan and spread in an even layer.
4. 4 Bake in the preheated oven until cake springs back lightly when touched in center, 45 to 55 minutes. Transfer pan to a wire rack. Let cool completely.
5. 5 While cake cools, make crumb topping. Put cookies in a large zip-top bag, seal bag, and use a rolling pin to crush cookies into coarse crumbs. Transfer crumbs to a small bowl. Stir in remaining 2 tablespoons melted butter and dash of salt.
6. 6 For caramel glaze, melt the 1/4 cup butter in a small saucepan over medium heat. Stir in remaining 1/2 cup brown sugar and cook, stirring occasionally, until mixture begins to boil. Add milk and bring to a simmer. Remove from heat and whisk in powdered sugar and remaining 1 teaspoon vanilla and 1/4 teaspoon salt until completely smooth.
7. 7 Spread hot glaze in an even layer over cake. Immediately sprinkle with crumb topping. Let cake stand at room temperature until glaze sets, about 15 minutes.
8. 8 Run a small offset spatula or a knife around outside of cake and use parchment lining to transfer cake to a cutting board. Cut into 12 triangles. Chill in an airtight container until ready to serve, up to 4 days.

Nutrition per serving