Banoffee Crunch Cake

Preheat the oven to 350°F (175°C) and position a rack in the center. Line a 9-inch square baking pan with parchment paper, leaving a 1-2 inch overhang; grease the parchment.

In a medium bowl, whisk together flour, baking soda, and half of the sea salt.

In a large bowl, mash bananas with a fork until coarsely mashed. Mix in 6 tb melted butter, sour cream, and the remaining brown sugar. Beat in the eggs, followed by 2 tsp vanilla. Stir in the flour mixture, then fold in caramel bits (if using). Pour batter into the prepared pan, spreading it evenly.

Bake until the cake is firm to touch in the center, about 45-55 minutes. Transfer to a wire rack and let cool completely.

While the cake cools, prepare the crumb topping: Place cookies in a large zip-top bag, seal, and use a rolling pin to crush them into coarse crumbs. Transfer crumbs to a small bowl; mix in remaining 2 tb melted butter and a dash of salt.

For the caramel glaze: Melt the unsalted butter in a small saucepan over medium heat. Stir in the remaining brown sugar, cooking until it begins to boil. Add milk, bringing it to a simmer. Remove from heat; whisk in powdered sugar and remaining vanilla and a pinch of salt until smooth.

Spread the hot glaze over the cake; immediately sprinkle with crumb topping. Let the cake stand at room temperature for the glaze to set, about 15 minutes.

Using a small offset spatula or knife, loosen the cake from the sides of the pan and lift it onto a cutting board using the parchment paper. Cut into 12 triangles; chill in an airtight container until ready to serve (up to 4 days).