Banoffee Snack Cake

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.

Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.

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.

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.

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.

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.

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.

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.