Banana Snack Cake
Indulge in the comforting flavors of this moist and fluffy Banana Snack Cake, a perfect treat for any time of day! Made with ripe bananas, a hint of cinnamon, and the option to add crunchy walnuts, this easy-to-make cake combines simple pantry staples for a deliciously satisfying bite. With a prep time of just 15 minutes and baked to golden perfection in under 30 minutes, it’s an ideal go-to recipe for last-minute gatherings or a quick midweek snack. Whether enjoyed plain or with a dusting of powdered sugar, this cake is irresistibly soft, lightly sweetened, and packed with that classic banana flavor everyone loves. Plus, it’s great for breakfast, dessert, or as a grab-and-go snack for your busy day. Banana lovers, this is your new favorite treat!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 3 large ripe bananas, mashed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
Beat in the mashed bananas until well combined. The mixture may appear curdled, which is normal.
Add the egg and vanilla extract to the banana mixture, beating until well incorporated.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix.
Fold in the chopped walnuts, if using, until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve the cake as a snack, breakfast, or dessert. Enjoy!
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 397.9 g | 145% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 210.1 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 291 mg | 22% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
