Turn Overripe Bananas into Easy Banana Snack Cake
Don’t let those overripe bananas go to waste! Turn them into a delicious and Easy Banana Snack Cake that will have your friends and family begging for seconds. Perfect for any occasion.
If you’re looking for a quick and delicious treat, this easy banana snack cake is the perfect solution. Packed with ripe bananas and just the right amount of sweetness, it’s incredibly simple to make and ideal for any occasion. For an extra twist, you might also enjoy a strawberry banana cake or pair your snack cake with homemade vanilla ice cream for a truly delightful dessert experience.
Snack cakes are perfect for us. They’re small, don’t require a lot of technique or ingredients, and they’re small. Yes, I said that twice. When there’s just the two of us, a tiered cake is just not realistic. We’ll get maybe 4 or 6 slices out of it before the hubs just won’t touch it anymore. Which sucks because I love me some cake. That’s why I have a few snack cake recipes on my blog.
And since I’m not a hugs icing fan, mine are not heavily iced or frosted. I made cupcakes once and took the extras to work. I took ones not iced just for me because I’d rather not have all that sweet topping on my delicious cake. I was so made that someone would eat ALL the unfrosted cupcakes! Next time, I kept those at my desk.
What is a Snack Cake?
A snack cake is a simple, versatile dessert that’s perfect for any occasion. Unlike elaborate cakes meant for celebrations, snack cakes are designed to be enjoyed informally, as a quick treat during coffee breaks or as a delightful addition to lunch boxes. They are generally easy to prepare, often requiring minimal ingredients and time, making them a favorite for home bakers.
These cakes have been a part of culinary history for centuries. Their origins date back to the simple pound cakes of Europe. However, by the 20th century snack cakes became popular in the United States. They evolved from formal cakes into packaged treats that were easily accessible and convenient turning them into a staple of American households. Homemade snack cakes of today continue this tradition, offering a comforting and personal touch to the classic treat.
Choosing the Perfect Bananas
For any baked banana good, you really want to make sure the bananas are overripe. They are ideal due to their sweetness and softness. This not only enhances the flavor but also contributes to the cake’s moist texture. I always look for bananas that have a deep yellow skin speckled with brown spots. The bananas should be soft but not mushy. If you can only find green bananas, then leave them out to ripen before baking with them.
I have a habit of buying bananas for different purposes. I forget, run out of time, or just decide to make the dish another day. That’s when the bananas get too ripe and I’m not ready to bake with them. So, if you have overripe bananas but aren’t ready to bake, pop them in the freezer. I put them, peel and all, in a freezer safe bag and stick them in the freezer.
When I’m ready to use them, I pull out the bananas I need and put them in a container to thaw at room temperature. Then I pinch off the seed end and squeeze them out of the peel into another container. The best thing about freezing the bananas is they’re easier to mash or incorporate into your recipe. Freezing them makes them super soft and easy to use.
Keeping your snack cake moist
My husband always complains that baked goods are dry the next day. That’s why I do so much bake and take. If I want a banana bread or pineapple snack bake we eat it the day it’s baked and I take the rest to work. That keeps me from eating the rest of the cake myself and from throwing it out because I didn’t want to eat it all. So I try to make sure my baked goods are as moist as possible.
While the bananas naturally contribute moisture to the snack cake there are other ingredients that can keep it moist. You can add in some sour cream or Greek yogurt into the batter for added richness. Of course, using buttermilk or adding a touch of butter can ensure your cake is tender and moist without being overly dense. You can add a little vinegar and a little baking soda. The combination of two creates carbon dioxide bubbles which expand as the cake bakes making it light and airy.
Finally, make sure not to overcook your snack cake. Most recipes tell you to make sure the toothpick comes out clean. But if you do that, it’s going to overcook because, like meat, it will continue to cook as it cools in the pan. I always pull mine out when there’s still a little bit of crumbs attached to the toothpick. That way, when it’s cooled it’s not overcooked. It’s cooked perfectly.
Ways to elevate this banana snack cake
You can elevate your banana snack cake with various mix-ins to add texture and flavor. For me, I love adding chips to the batter. My favorite are peanut butter chips. I love the combination of peanut butter and banana. I’ve also added in some semi-sweet and even white chocolate chips. There’s also caramel pieces and toffee which would taste well with the banana flavor in this cake.
Another way to kick things up is to add some nuts. A classic would be walnuts. But I really love the maple flavor of pecans. They’re so sweet and tender. Sometimes I change the spices up a little bit and add cardamom and pistachios. Or change up the extract and add some almond with toasted almond slivers. Make it a little tropical add in some chopped macadamia nuts and coconut chips. As you can see, the possibilities are almost endless.
Topping your banana cake
Like I said, I’m not a huge frosting or glaze person. But frosting can be a fun and an indulgent addition to any snack cake recipe. A classic cream cheese frosting pairs wonderfully with banana cake. The tangy contrast to the sweet fruit makes for a great flavor combination.
For a simpler option, consider glaze. An orange glaze would make this more of a bananas foster type of snack cake. Or you can make a chocolate glaze to drizzle on top. Or a chocolate peanut butter glaze! I might have to try that. There’s plenty of sauces like caramel, chocolate, and even fruit. Or just a simple dallop of whipped cream or whipped topping would be perfect, too.
What does this banana snack cake taste like?
Full of all the banana flavor you’re hoping for. I used 4 medium sized bananas that were about 5 to 6 inches in length and had been ripening on the counter for about a week. When I cracked them open, the aroma of banana filled the kitchen. It’s sweet with a lovely moist texture and delicious crumb.
I took a few bites and spread a little butter on them. Yes, just like banana bread. I couldn’t help myself. So, that means you can easily serve this cake with a delicious brunch breakfast. It’s perfect with coffee or hot tea in the morning. I sliced the squares small enough to be the perfect size for an afternoon snack at work. And they’re sweet enough to be a delicious dessert cake, too. Drizzle with some chocolate syrup or top with whipped cream and berries for a decadently easy dessert.
Easy Banana Snack Cake
Calling all banana lovers! This Easy Banana Snack Cake is a game-changer. Simple ingredients, delicious flavor, and perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup butter melted and cooled to room temperature
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups mashed banana (about 4 average bananas 5 to 6 inches long)
Instructions
- Preheat oven to 350 F.
- Combine the flour with the salt, baking powder, baking soda, and spices in a medium mixing bowl and stir with a whisk to combine.
- Cream the sugars with the egg and butter until the sugar dissolves. Stir in the vanilla and bananas. Add the flour mixture and stir until the flour is just combined. Let the batter sit for 5 minutes then stir one or two more times before pouring into an 11 x 7 baking pan lined with parchment paper or buttered and dusted with flour.
- Bake at 350 F for 40 to 50 minutes or until a toothpick inserted in the center comes out almost clean. You don’t want raw batter on it, but you don’t want it completely clean. A few pieces of batter crumbs are perfect. Remove from the oven and cool in the pan 5 minutes and then remove from the pan to cool completely.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 169Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 39mgSodium 299mgCarbohydrates 26gFiber 1gSugar 14gProtein 2g
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Bananas are something we always have in the house. Some weeks we eat every last one of them and others they stay until I make something with them. Next time, this cake will be it!
I toss the overripe ones in the freezer until I’m ready to bake with them. It makes mashing them easier for baking.
Yes please! 3 of my favorites in one tasty snack!
Snack cakes are so great! Small and perfect for work parties, too.
I’m always happy for another recipe to help me use up those overripe bananas in my freezer.
That’s where I keep mine, too!
I always need recipes for bananas! This one looks great for breakfast or a snack!
Thank you! With kids in the house, I’m sure!
I used to take all my baked goods to work and it was great for my waistline. Now that I’m retired, my kids and neighbors are my victims!
I am such a huge banana bread fan I could have easily eaten this whole cake. I love the bake and take it outta the house so I don’t eat it all!