Banana Snack Cake – Small in size, but bold and flavorful in taste. This is a single banana cake layer with a vanilla bean cream cheese frosting.
Indeed, if you are in need of a small and simple dessert, but don’t want the effort or time to make all the layers, then you need to start with this Banana Snack Cake. It uses fresh bananas, cream cheese frosting, butter, buttermilk, and honestly, all of the best ingredients for a delicious cake.
For more other banana recipes
- The Most Moist Banana Coffee Sheet Cake
- Famous Banana Caramel Cake with Brown Butter Frosting
- Biscoff Banana Bread
Jump to:
Why this recipe is good
- Easy to make-If you’re new to making a layer cake, this is a great cake to start with. There aren’t too many elements and the elements that are present are easy to make!
- Strong banana layers-This cake has a delicious banana bread taste that comes from mashed up fresh bananas mixed with a tiny bit of banana extract. These cake layers scream BANANA.
- The perfect dessert for any occasion-Whether this is a dessert for a special family get together, or just a week night treat, your family and friends will love this in their lives.
- Snack size – wether you are eating this by yourself as a snack or sharing, this is a perfect after school snack for anyone.
What You Will Need From The Grocery Store
To repeat, I have made it easy for you, I have listed a few key ingredients that you will need that might not have stocked up in your pantry, to find the full list of ingredients, you can refer to the recipe card at the bottom of the recipe.
- Unsalted butter- make sure you use room temperature butter!
- Ripened banana-It really isn’t a huge deal if your bananas aren’t fully ripened, but it will make your cake a lot more moist, if they are! I use medium sized bananas for this recipe.
- Large eggs-The eggs need to be pulled out 2-4 hours before you make your batter, so they can be at room temperature.
- Banana Extract– I use banana extract that you can find in the baking isle, this part is optional.
- Buttermilk-This recipe uses a lot more buttermilk than most of my other recipes. Make sure to pull it out of the fridge at least 2 hours before you start baking the cake batter.
- Powdered sugar-You need to sift the powdered sugar when you make your cream cheese buttercream. I promise it’s worth it! It will make your frosting so much smoother.
- Cream cheese– this is for the glaze, it needs to be room temperature so it doesn’t get chunky in the glaze. I use regular cream cheese
Step by step – Banana Snack Cake
To emphasize, I have made a detailed list and instruction’s on how to make the cake. You can use either a stand mixer with a paddle attachment, or a hand mixer. Here are the bowls I used.
Step 1: Prep your pan. Spray a 8×8 square inch cake pan with cooking spray, line with parchment paper, and spray again.
Step 2: Add the dry. Whisk the flour, baking powder, baking soda and salt.
Step 3: Mash the banana’s. In a small bowl, mash the bananas with a fork until they are completely mashed.
Step 4: Cream the fats/sugar. In a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides/bottom of the bowl.
Step 5: Add the eggs. Add the eggs, one at a time, mixing until each is fully incorporated before adding the next. Add the vanilla and banana extract (if adding) and mix on low.
Step 5: Alternate. With the mixer on low, add half of the dry ingredients, and half of the buttermilk, add the rest of the buttermilk and dry ingredients. Mix until incorporated. Do not over mix
Step 6: Using a rubber spatula, fold in the mashed bananas until just incorporated. Make sure to scrape down the bottom of the bowl.
Step 7: Pour and bake. Add the the batter to the prepped pan, and carefully smooth the batter with a small offset spatula and bake until a toothpick comes out clean, or with only a few crumbs on it, about 35-40 minutes.
Step 8: Cool the cake. Let the cake cool for roughly 10 minutes, then transfer the cake out of the pan and onto a cooling rack. Let the cake cool completely.
Step By Step- Cream Cheese Frosting
Step 1: Cream the butter and cream cheese. In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
Step 2: Add the powdered sugar. With the mixer on low speed, add the powdered sugar, followed by the cream, vanilla bean paste, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
Step 3: Beat on medium for a few minutes. Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
Step 4: Beat out the air pockets. With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.
FAQ – Banana Snack Cake
Can I make this into cupcakes?
Yes, this recipe will make roughly 12 cupcakes. Reduce the baking time to 20-22 minutes.
What kind of cream cheese should I use?
I suggest using full fat/ high fat. It has a better mouth feel and full flavor.
Can I use a 9×9
Yes! Check your cake around 30 minutes to see if it done!
Storing And Freezing
Finally, how to store this banana snack cake. Cover in plastic wrap and store in the fridge for up to 5 days, or store on the counter for 2 days.
Freezing – banana snack cake
Furthermost, you can freeze this cake before it is decorated! After it is decorated, you can freeze the whole or cut up pieces.
How to serve: Once the cake is frosted, you can cut the cake into 9, 12, or 16 squares. I like to serve the cake at room temperature, and my husband likes to serve it in a bowl with milk poured over it.
Lastly, for more fun cake recipes, and all things delicious, I have listed some of my favorite below.
Remember LEAVE A STAR AND A COMMENT REVIEW if you love the recipe or any questions. Follow me on instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
Recipe
Banana Snack Cake
Ingredients
For the banana cake layers
- 1 ¾ cups all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 teaspoon vegetable oil
- ¾ cups granulated sugar
- 2 large eggs room temperature
- ⅔ cup buttermilk room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon banana extract optional
- 2 medium-sized ripened bananas mashed
For the cream cheese frosting
- ½ cup unsalted butter room temperature
- 3 ounces cream cheese room temperature
- 2 cups powdered sugar measured and then sifted
- 2 tablespoons heavy whipping cream
- ½ teaspoon pure vanilla extract
- ½ teaspoon vanilla bean paste
- pinch of salt
Instructions
For the cake
- Preheat your oven to 325 degrees F. Spray an 8×8 square inch cake pan with cooking spray, line with parchment paper, and spray again. Set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
- In another medium sized bowl, mash the bananas with a fork until they are completely mashed.
- In a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on medium-high speed until light and fluffy, about 5 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl.
- Turn the mixer speed down to medium, and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds for each addition). Add the vanilla and banana extract (if adding) and mix on low.
- With the mixer on low, add half of the dry ingredients, and half of the buttermilk, add the rest of the buttermilk and dry ingredients. Mix until just incorporated and remove bowl from stand mixer.
- With a rubber spatula, fold in the mashed bananas until just incorporated. Make sure to scrape down the bottom of the bowl.
- Add the the batter to the prepped pan, and carefully smooth the batter with a small offset spatula and bake until a toothpick comes out clean, or with only a few crumbs on it, about 35-40 minutes. Depending on your oven.
- Let the cake cool for roughly 10 minutes, then transfer the cake out of the pan and onto a cooling rack. Let the cake cool completely. While the cake is cooling, make the frosting.
For the cream cheese buttercream
- In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
- With the mixer on low, add the powdered sugar, followed by the cream, vanilla extract, vanilla bean paste, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
- Turn the mixer up to medium speed and beat for about 3 to 5 minutes.
- With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.
- When the cake is cooled, use an offset spatula and frost the top of the cake. This cake is good served at room temperature or cold. However you serve it, it will not disappoint!
Leave a Reply