Banana Snack Cake
With just 15 minutes of prep and a light dusting of powdered sugar, this banana snack cake is great for after-school treats, breakfast, or dessert!
Servings: 12 servings
Calories: 260kcal
Ingredients
- ½ cup butter room tempeature
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 cup mashed ripe bananas 2 to 3 medium
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
Instructions
- Preheat oven to 350 degrees F. Spray an 8x8-inch square pan or a 9-inch round cake pan with cooking spray. Line the bottom with parchment paper and spray it with cooking spray as well. This will help when it comes time to take the cake out of the pan.
- In a large bowl, cream butter for one minute.
- Continue beating while adding both sugars and beat until light and fluffy.
- Add eggs and mix until blended.
- Beat in mashed bananas and vanilla.
- Combine flour, baking soda and salt.
- Add the dry ingredients to the banana mixture alternately with the buttermilk. Beat until well mixed.
- Pour into prepared baking pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- If you want to frost this snack cake, although it is fantastic for breakfast without it, I suggest a creamy peanut butter frosting or a cream cheese or chocolate cream cheese frosting.
Notes
For smaller households, you can halve the recipe and bake in an 8x4-inch loaf pan.
For larger gatherings, double the recipe and bake in a 9x13-inch pan. STORE/FREEZE To Store: The cake should be stored in an airtight container or wrapped in plastic wrap. Unfrosted cake can be stored at room temperature. Frosted cake should be stored in the refrigerator. The banana cake will last up to 5 days. To Freeze: The cake should be placed in a freezer-safe container, plastic freezer bag, or wrapped in plastic wrap and aluminum foil. Cake will last up to 3 months in the freezer. To Thaw: Unfrosted cake can be thawed on the counter. Frosted cake should be thawed in the refrigerator overnight.
For larger gatherings, double the recipe and bake in a 9x13-inch pan. STORE/FREEZE To Store: The cake should be stored in an airtight container or wrapped in plastic wrap. Unfrosted cake can be stored at room temperature. Frosted cake should be stored in the refrigerator. The banana cake will last up to 5 days. To Freeze: The cake should be placed in a freezer-safe container, plastic freezer bag, or wrapped in plastic wrap and aluminum foil. Cake will last up to 3 months in the freezer. To Thaw: Unfrosted cake can be thawed on the counter. Frosted cake should be thawed in the refrigerator overnight.
Nutrition
Calories: 260kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 279mg | Potassium: 136mg | Fiber: 1g | Sugar: 25g | Vitamin A: 293IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
