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–+ servings
Banana Bread Snack Cake

Banana Bread Snack Cake that's Irresistibly Sweet and Easy

This Banana Bread Snack Cake is a sweet, moist treat made from overripe bananas, perfect for afternoon delights.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1/2 cup Butter Adds richness and moisture; substitute with margarine or vegan butter for a dairy-free version.
  • 1 cup Brown Sugar Provides sweetness; coconut sugar works for a refined-sugar-free alternative.
  • 2 Eggs Gives structure; replace with flax eggs for a vegan option.
  • 2 teaspoons Vanilla Extract Enhances flavor; swap for almond extract if desired.
  • 4-5 Very Ripe Bananas The star ingredient; best when overripe.
  • 1 3/4 cups All-Purpose Flour Creates structure; gluten-free blend works too.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1/2 teaspoon Salt Balances sweetness.
For the Topping
  • 1/2 cup Chopped Pecans Optional; can substitute with walnuts or omit for nut-free.
  • 1/4 cup Granulated Sugar Essential for the sugary crust.

Equipment

  • Oven
  • Mixing bowl
  • electric mixer
  • 8 or 9-inch Square Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8 or 9-inch square pan.
  2. Melt the butter and let it cool slightly. In a bowl, mix in the brown sugar, beaten eggs, and vanilla until creamy. Then mix in the mashed bananas.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the banana mixture, stirring until just combined. Fold in pecans if using.
  4. Pour the batter into the prepared pan and smooth the top. Sprinkle granulated sugar evenly over the batter.
  5. Bake for 45-50 minutes, testing for doneness with a toothpick. It should come out clean or with a few moist crumbs.
  6. Allow the cake to cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

Use very ripe bananas for maximum sweetness and moisture. Avoid overmixing to keep the cake tender. Allow the cake to cool completely before slicing to prevent crumbling.

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