Banana Snack Cake

The key to a great banana snack cake is to use the

ripest bananas

possible. This is a perfect recipe for those moments where you realize you’ve got a couple over-ripened bananas on your counter that you need to use.

Very similar to

banana bread

, this snack cake is slightly dense and not too sweet, but it’s a touch richer. Plus, it has a special silky, caramel-y glaze that snaps ever so slightly when you take a bite.

Once the cake has cooled, make the

easy glaze

using butter, brown sugar, powdered sugar, and vanilla. It’s sweet, delicious, and firms up quickly so there’s nearly no waiting time before you can dive in. Learn how to make Banana Snack Cake.

What’s The Difference Between A Cake And A Snack Cake?

While its easy to mistake one for the other, snack cakes and

traditional cakes

differ mainly in terms of how and when they’re served. Snack cakes are typically served as a quick treat in the form of thin slices or squares, whether packed in a lunchbox, or plated up with your afternoon coffee. Cakes are typically offered in larger slices, are often

layered

, and can have more elaborate decorations, depending on the type of event they’re being served at.

Ingredients For Banana Snack Cake

Grab those ripe bananas and get baking—This delectable snack cake calls mainly for pantry staples for a quick cake to make and serve. To make banana snack cake, you’ll need:

For the cake:

• 
  All-purpose flour:
  
  Gives the cake its structure.
• 
  Baking soda:
  
  Leavening agent to give the cake its rise.
• 
  Kosher salt:
  
  Enhances the overall flavor of the cake, balancing the sweetness.
• 
  Large egg:
  
  Binds the batter.
• 
  Granulated sugar:
  
  Sweetens the cake batter.
• 
  Unsalted butter:
  
  Adds richness and flavor to the cake.
• 
  Whole milk:
  
  Moistens the cake for a tender crumb.
• 
  Vanilla extract:
  
  Adds depth of flavor.
• 
  Ripe banana:
  
  Gives the cake sweetness and a rich banana flavor.
  
  

For the glaze:

• 
  Unsalted butter:
  
  Adds richness and flavor to the glaze.
• 
  Light brown sugar:
  
  Sweetens and gives the glaze a subtle depth.
• 
  Whole milk:
  
  Thins the glaze for a pourable consistency.
• 
  Vanilla extract:
  
  Adds depth of flavor to the glaze.
• 
  Powdered sugar:
  
  Thickens and sweetens the glaze.
• 
  Walnuts or pecans:
  
  For sprinkling over the cake for a nutty crunch.

How To Ripen Bananas Quickly

Want to bake this delicious banana snack cake but your bananas aren’t ripe? No problem. Just preheat your oven to 300°F. Line a baking sheet with foil, and top with your unpeeled bananas, spacing them out evenly. Bake for 15 to 20 minutes or until the peels are completely black. Let them cool completely before cutting in half and scooping out the interior for mashing.

At this point, you can use what you need and freeze any leftovers. Transfer to a freezer-safe zip-top bag, and your bananas will be ripe, mashed, and ready to use when you need them. Just run the bag under warm water or thaw in the refrigerator before using.

How To Make Banana Snack Cake

A quick cake batter comes together in minutes, with an equally easy glaze made on the stovetop. Full instructions are below, but here’s a brief recap before you get started:

• 
  Step 1. Prepare pan:
  
  Preheat oven, and grease and flour an 8-inch pan (or spray with baking spray with flour).
• 
  Step 2. Prepare the cake batter:
  
  Whisk together the flour, baking soda, and salt in a bowl. In a separate bowl, whisk together egg, sugar, and butter. Whisk the flour mixture into the egg mixture. Stir in the milk, vanilla, and bananas.
• 
  Step 3. Bake the cake:
  
  Pour batter into pan. Bake until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes, then turn out onto a rack to cool completely.
• 
  Step 4. Prepare the glaze:
  
  Bring butter, brown sugar and milk to a simmer in a small saucepan, whisking to dissolve sugar. Let cool slightly.
• 
  Step 5. Glaze and garnish:
  
  Whisk in vanilla, then whisk in the powdered sugar slowly until smooth. Pour glaze over cake and sprinkle with nuts.
  
  

Banana Snack Cake Variations

To add your own twist to this comforting cake, consider these variation ideas:

• 
  Spice:
  
  Add ground cinnamon, ginger, nutmeg, or other spices as desired for additional warmth.
• 
  Extract:
  
  Swap the vanilla extract with almond, maple, or other extracts as you like. You can also use a splash of rum or bourbon in its place for additional depth.
• 
  Nuts:
  
  Swap the walnuts or pecans with almonds or hazelnuts, or pumpkin or sunflower seeds for a nut-free alternative.
• 
  Mix-ins:
  
  Fold chocolate chips, caramel chips, chopped nuts, shredded coconut, toffee bits, fresh or frozen berries, dried cranberries, or other mix-ins into the cake batter as desired.
• 
  Citrus:
  
  Add lemon or orange zest to the batter for a bright, citrusy touch.
• 
  Extra bananas:
  
  Top the cake with
  
  caramelized bananas
  
  for a boost in banana flavor.
• 
  Toppings:
  
  Dress this cake as you like, whether simply with a dusting of powdered sugar, or with a
  
  fluffy buttercream
  
  .
  
  Cream cheese frosting
  
  also makes a nice complement.

How To Store Banana Snack Cake

While this cake can be left out for a short period of time, it should be refrigerated for longer storage. Wrap well and refrigerate for up to four days. Bring to room temperature before serving. You can also freeze leftovers for up to two months, and pull out squares as desired.

If making the cake ahead, prepare the cake, wrap tightly, and refrigerate no more than two days in advance for the freshest flavor and texture.

More Snack Cake Recipes You’ll Love

The indulgence of decadent cakes meets convenience in these snack cake recipes you can whip up for an everyday treat, or as delicious party desserts:

• 
  Chocolate Chip Cake with Peanut Butter Frosting
  
• 
  Apple Spice Cake
  
• 
  Applesauce Cake
  
• 
  Strawberry-Rosé Snack Cake
  
• 
  Strawberry Patch Cake
  
• 
  Raspberry Snack Cake with Salted Milk Chocolate Frosting
  
• 
  Applesauce Snack Cake with Brown Sugar Frosting
  

Editorial contributions by

Katie Rosenhouse.