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Banana Bread Snack Cake

Moist Banana Bread Snack Cake That'll Brighten Your Day

A delightful Banana Bread Snack Cake combining sweet ripe bananas and a moist texture, perfect for snacking or dessert.
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Baking
Calories: 210

Ingredients
  

For the Batter
  • 1 cup Butter melted and cooled
  • 1 cup Brown Sugar can be substituted with coconut sugar
  • 2 large Eggs room temperature
  • 1 tbsp Vanilla Extract pure for best results
  • 4-5 medium Ripe Bananas the riper, the better
  • 2 cups All-Purpose Flour can substitute with gluten-free flour
  • 1 tsp Baking Soda ensure it's fresh
  • 1 tsp Salt
Optional Ingredients
  • 1 cup Chopped Pecans or walnuts, optional
  • 2 tbsp Granulated Sugar for topping

Equipment

  • 8 or 9-inch square baking pan
  • Mixing Bowl
  • Whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan.
  2. Mix melted butter with brown sugar in a mixing bowl until smooth.
  3. Mash the ripe bananas separately and fold them into the wet mixture.
  4. Combine flour, baking soda, and salt in another bowl, then mix with wet ingredients.
  5. Fold in the chopped pecans into the batter.
  6. Pour the batter into the prepared pan, sprinkle granulated sugar on top, and spread evenly.
  7. Bake for 45-50 minutes until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for 3 days or in the fridge for up to a week. Freeze for up to 3 months, thaw and reheat as needed.

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