Today, I’ve got an easy classic dessert in the banana snack cake. This cake is so easy and quick to make but is still perfect for any get togethers! Loaded with banana flavour and it can be made in one bowl, with no mixer required!
Banana is one of my favourite things to bake with, especially in the summer. I love that I can use up old bananas that are not really edible on their own anymore and create the most delicious dessert or snack! This banana snack cake can be made and baked in under 45 minutes and you don’t even need to frost it if you prefer not too. Plus, unlike some recipes, you will absolutely taste the banana in this cake!
My kids absolutely love this and this banana cake has been a favourite at both work and dayhome while I’ve been testing the recipe. I like to give away a lot of my desserts so that I don’t end up eating all of it while testing recipe variations. However, I was genuinely disappointed I didn’t save myself an extra couple of slices of this one!
If you’re interested in a healthier banana type bread option, check out my chocolate almond banana muffins which are gluten free as well, my healthy chocolate chip banana bread or my funfetti banana bread, which also works great for French toast!
What Kind Of Frosting?
Most frostings will pair well with this but I personally love it with my chocolate cinnamon cream cheese frosting. A plain cream cheese frosting, chocolate frosting or homemade marshmallow frosting would also be amazing! A half batch of any of these recipes should be plenty! For something lighter, you could also just top it with my stabilized whipped cream or my chocolate whipped cream.
How Ripe Should Bananas Be?
They should at least have brown spots but preferably even a little more ripe. Frozen overripe banana also works perfect and is typically what I use!
How Many Bananas Do I Need?
As bananas typically vary in size so much, for this banana snack cake, I recommend measuring by weight to get the perfect texture cake! If you don’t own a scale, then measure your mashed banana in cups as I’ve written in the recipe card.
Glass vs. Metal Pans
While I prefer the look of glass, it’s really not ideal for baking. Glass takes much longer to heat which can leave you with an overbaked cake on the sides and an underbaked and mushy cake in the centre. If you own a metal pain, then use that!
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- Whenever making any kind of baked good with banana, ensure the bananas are overripe, with brown spots on the skin, or they won’t incorporate as well into your recipe. They also won’t bring as much flavour. If you don’t have any bananas at this stage of ripeness, often grocery stores will sell the overripe bananas for this purpose. This to me is a win win as it also helps reduce food waste!
- Using room temperature ingredients allows everything to properly combine and will lead to a better bake.
- Make sure not to overmix the batter or you cake won’t turn out light and fluffy.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Summer Bakes
Today’s song is another favourite by the brilliant Hozier. He just has so many good songs! Here’s Would That I by Hozier. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Simple Banana Snack Cake
Ingredients
- 2 cups (240g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 1/4 cup (275g) mashed overripe banana
- 2 large eggs
- 3/4 cup (135g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/2 cup (90g) canola oil
- 1/2 cup (120g) sour cream
- 1 tsp vanilla extract
- 1/2 batch cinnamon chocolate cream creese frosting (optional)
Instructions
- Preheat the oven to 350℉. Line or spray a 9×9 pan and set aside.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large mixing bowl, add your mashed banana. (Or mash the banana right in the bowl) Whisk in the eggs, brown sugar and granulated sugar until well combined.
- Add in the canola oil, sour cream and vanilla extract and whisk until well combined. Add the dry ingredients into the wet mixture and whisk until just combined.
- Pour the batter into the lined pan and bake for 25-20 minutes or until a toothpick comes out clean. Allow to fully cool before frosting if you desire. Store in an airtight container at room temperature without frosting for up to 3 days. If topping with cream cheese frosting, store in an airtight container in the fridge for up to 5 days.
