Easy Banana Snack Cake
This banana snack cake recipe is moist, fluffy, and topped with creamy vanilla frosting. A quick one-bowl cake perfect for overripe bananas.
Servings: 12
Calories: 300kcal
Ingredients
- 3 large ripe bananas
- 1 cup white sugar
- 1 egg
- ¼ cup melted butter
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
For the Icing
- ¼ cup softened butter
- 2 cups powdered sugar
- 3 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, start by combining the wet ingredients. Mix the bananas, sugar, egg and melted butter until well combined. Or use an electric mixer and a medium bowl to combine.
- Add the flour, salt and baking soda, to the banana mixture and stir until the dry ingredients are well combined at a medium speed, but being careful not to over-mix.
- Pour batter into an 8 x 8 baking dish that's been sprayed with non-stick cooking spray. Bake at 350, for around 40 min, until a toothpick inserted in the middle comes out clean.
- After the cake is cool, combine the icing ingredients in a mixer and mix slowly until well combined, and then at maximum speed until light and fluffy. Spread the icing over the top of the cooled cake, and enjoy. Store in an airtight container, or cover in plastic wrap.
Video
Notes
You can use frozen bananas in the recipe. Freeze peeled ripe bananas in a ziplock bag, and thaw before using in this cake.
This banana snack cake can be baked in a loaf pan or as muffins.
Store your banana snack cake in an airtight container for up to 3 days.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 55g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 369mg | Fiber: 1g | Sugar: 39g
