Welcome to the ultimate recipe for a truly delightful **Banana Snack Cake** – a small, yet immensely satisfying treat bursting with the natural sweetness of ripe bananas and a comforting hint of cinnamon. This single-layer masterpiece boasts an incredibly soft, moist texture that simply melts in your mouth, making it an irresistible dessert for any occasion. What elevates this cake to a whole new level is the luscious, creamy **Peanut Butter Frosting** generously spread on top, creating a flavor combination that’s both classic and profoundly delicious.
If you’re a devoted fan of the timeless pairing of bananas and peanut butter, prepare to meet your new favorite dessert. This isn’t just any banana cake; it’s a remarkably easy-to-make, incredibly flavorful **moist banana cake** that will quickly become your go-to recipe. The soft crumb and rich banana essence, complemented by the smooth peanut butter frosting, offer a truly exceptional experience. The next time you find yourself with an abundance of ripe bananas or simply craving a comforting, homemade treat, this **easy banana recipe** is precisely what you need to whip up a batch of pure happiness.
Looking for more ways to enjoy bananas? Explore these fantastic recipes: Peanut Butter Banana Muffins, Banana Pudding Cookies, and Banana Blueberry Muffins.
Why This Banana Snack Cake Recipe Will Be Your New Favorite
This **banana snack cake** isn’t just another dessert; it’s a carefully crafted recipe designed to deliver maximum flavor and an unforgettable texture with minimal effort. Here’s why this recipe truly shines and deserves a permanent spot in your baking repertoire:
- Irresistible Peanut Butter and Banana Flavor Fusion: The harmonious blend of sweet, ripe bananas and savory, rich peanut butter creates a flavor profile that is utterly addictive. Unlike ordinary banana bread, this cake offers a concentrated burst of banana flavor enhanced by the perfect amount of cinnamon, all beautifully balanced by the decadent peanut butter frosting. It’s the ultimate way to use up those ripe bananas and treat yourself to something extraordinary.
- Luxuriously Moist and Tender Texture: Prepare yourself for a cake that is exceptionally moist and boasts a wonderfully soft, tender crumb. Every bite is a testament to perfect baking, ensuring a delightful mouthfeel that will have you reaching for another slice. The carefully selected ingredients and precise measurements contribute to a texture that remains soft and fresh, even days after baking.
- Dreamy, Smooth Peanut Butter Frosting: The crowning glory of this snack cake is its silky-smooth peanut butter frosting. Made with creamy peanut butter, it’s whipped to perfection, creating a light yet rich topping that complements the banana cake flawlessly. This frosting isn’t just an afterthought; it’s an integral part of the experience, adding a layer of creamy, nutty sweetness that truly ties the entire dessert together.
- Effortlessly Simple Baking Process: Despite its gourmet taste and texture, this **easy banana snack cake** is incredibly straightforward to make. Designed as a simple, single-layer cake, it involves only a few easy steps, making it accessible for bakers of all skill levels. Whether you’re a seasoned pro or just starting your baking journey, you’ll find this recipe a joy to prepare, yielding impressive results every time.
Essential Ingredient Notes for the Perfect Banana Snack Cake
Understanding the role of each ingredient is key to achieving the perfect **moist banana cake**. Here are some detailed notes to guide you. For the complete list of ingredients and precise measurements, please refer to the recipe card below.
- Unsalted Butter (Room Temperature): Always use unsalted butter to control the overall saltiness of your cake. It is crucial for both the cake batter and the frosting to be at room temperature. For the cake, butter that has softened for about 2 hours at room temperature will cream smoothly with the sugars, incorporating air and contributing to a light, tender crumb. For the frosting, slightly cold butter is preferred as it helps create a stable, fluffy frosting.
- Brown Sugar (Light or Dark): Both light and dark brown sugar work wonderfully in this recipe. Brown sugar not only adds sweetness but also a deeper, molasses-like flavor and contributes significantly to the cake’s moistness due to its higher moisture content. Light brown sugar will give a milder flavor, while dark brown sugar will intensify it.
- Ripe Bananas (Mashed): The riper the bananas, the better! Look for bananas with plenty of brown spots on their peels. These overripe bananas are naturally sweeter and have a more intense banana flavor, which is essential for a truly delicious banana cake. If your bananas aren’t quite ripe enough, you can still use them, but the cake might be slightly less sweet and flavorful. For a quick ripening trick, bake unpeeled bananas on a baking sheet at 300°F (150°C) for 15-20 minutes until their skins are black and shiny.
- Sour Cream (Room Temperature): Sour cream is a secret weapon for adding incredible moisture and a subtle tang to the cake, which beautifully balances the sweetness. Bringing it to room temperature before mixing ensures it incorporates seamlessly into the batter, preventing curdling and promoting a uniform texture.
- Large Eggs (Room Temperature): Room temperature eggs mix more evenly into the batter, creating a smoother emulsion and a more consistent cake texture. They also contribute to the cake’s lift and richness. Take them out of the fridge at least 2 hours before you plan to bake.
- Creamy Peanut Butter (for Frosting): For the smoothest, most delectable peanut butter frosting, opt for creamy peanut butter. Chunky peanut butter can interfere with the desired smooth consistency, leaving your frosting less refined. Any brand of creamy peanut butter will work well.
- Powdered Sugar (Sifted): Sifting powdered sugar is a non-negotiable step for achieving a lump-free, velvety-smooth frosting. Powdered sugar tends to clump easily, and sifting ensures that your peanut butter frosting is perfectly smooth and delightful to eat, avoiding any gritty texture.
- All-Purpose Flour: Proper flour measurement is critical. Spoon the flour into your measuring cup and then level it with a straight edge. Scooping directly from the bag can compact the flour, leading to an overly dry and dense cake.
Step-By-Step Baking Instructions: Crafting Your Delicious Banana Cake
Follow these detailed steps to bake an exceptionally moist and flavorful **banana snack cake**:
STEP 1: Prepare Your Baking Environment. Begin by preheating your oven to 350°F (175°C). Next, prepare a 9×9 inch square baking pan. Generously spray the pan with a high-quality non-stick baking spray. To ensure effortless removal of your cake, line the bottom and two opposing sides of the pan with parchment paper, leaving an overhang on the sides to act as convenient handles later. Spray the parchment paper again to prevent any sticking.
STEP 2: Combine Dry Ingredients. In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until thoroughly combined. Set this dry mixture aside.
STEP 3: Cream Butter and Sugars. In a separate, larger mixing bowl, using an electric mixer, beat the room temperature unsalted butter, light or dark brown sugar, and granulated white sugar together on high speed for at least 2 minutes. Continue beating until the mixture is visibly pale, light, and fluffy, indicating that sufficient air has been incorporated.
STEP 4: Introduce Wet Ingredients and Eggs. Reduce the mixer speed to low. Add the mashed ripe bananas, sour cream, and pure vanilla extract to the creamed butter and sugar mixture. Mix until just combined, being careful not to overmix. Next, crack in the large room temperature eggs, one at a time, mixing briefly after each addition until just incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully integrated.
STEP 5: Combine Wet and Dry Mixtures. Gradually add the reserved dry ingredients to the wet banana mixture. Mix on low speed until just combined. Be very cautious not to overmix; overmixing can lead to a tough cake. Scrape the sides and bottom of the bowl one last time to ensure everything is well-blended.
STEP 6: Pour and Bake. Gently pour the perfectly smooth cake batter into your prepared 9×9 inch pan, spreading it evenly with a spatula to ensure a uniform layer.
STEP 7: Bake to Golden Perfection. Place the pan in the preheated oven and bake for approximately 25-30 minutes. The cake is done baking when a wooden toothpick inserted into the very center comes out clean, or with only a few moist crumbs attached. Avoid opening the oven door too frequently during baking.
STEP 8: Cool the Cake. Once baked, remove the cake from the oven and let it cool in the hot pan for 10 minutes. This allows the cake to set properly. After 10 minutes, use the parchment paper handles to carefully lift the cake out of the pan and transfer it to a wire rack to cool completely. It is crucial for the cake to be entirely cool before you attempt to frost it, otherwise the frosting will melt.
Step-By-Step Instructions: Crafting the Creamy Peanut Butter Frosting
No **banana snack cake** is complete without its signature **peanut butter frosting**. Here’s how to create this dreamy topping:
STEP 1: Beat the Butter for Fluffiness. In a clean mixing bowl, using an electric mixer, beat the slightly cold unsalted butter on high speed for 2 minutes. Continue until the butter is light, pale, and fluffy, indicating it’s ready to receive other ingredients.
STEP 2: Incorporate Peanut Butter and Sugar. Add the creamy peanut butter to the fluffy butter and beat again until fully combined and smooth. Remember to stop and scrape down the sides of the bowl a few times to ensure an even mix. Gradually add the sifted powdered sugar, mixing on low speed until it is fully incorporated and the mixture is thick.
STEP 3: Add Vanilla and Beat to Creaminess. Pour in the pure vanilla extract. Mix on low speed until just combined. Then, increase the mixer speed to high and beat the frosting for a full 3 minutes. This final beating incorporates more air, resulting in a frosting that is incredibly light, smooth, and wonderfully creamy, with a delightful texture.
STEP 4: Frost and Garnish. Once the cake is completely cool, spread the luscious peanut butter frosting evenly over the top. For an extra touch of elegance and flavor, melt 2 tablespoons of creamy peanut butter in the microwave for about 15-20 seconds until it’s pourable. Drizzle the melted peanut butter over the frosted cake, then use a knife or a toothpick to gently swirl it into the frosting, creating a beautiful marbled effect. This not only enhances the presentation but also adds another layer of rich peanut butter goodness.
Expert Baking Tips for a Flawless Banana Snack Cake
Achieving baking perfection often comes down to a few key techniques and considerations. Here are some expert tips to ensure your **banana snack cake** turns out perfectly every time:
- Precision in Flour Measurement: The single most common baking mistake is improperly measuring flour. Always use the “spoon and level” method: gently spoon flour into your dry measuring cup until it overflows, then use the straight edge of a knife to level off the excess. Never scoop directly from the bag, as this compacts the flour, leading to a denser, drier cake. For ultimate accuracy, use a kitchen scale to measure flour by weight (usually 120-125 grams per cup).
- Ensuring Easy Cake Release: To prevent your cake from sticking and tearing, proper pan preparation is essential. Start by thoroughly spraying your baking pan with a high-quality non-stick baking spray. Then, line the bottom and two sides with parchment paper, leaving enough overhang to create “handles.” Spray the parchment paper again. Be meticulous and ensure every inch of the pan and paper that will touch the batter is covered. This double-layer of protection guarantees your beautiful cake slides out effortlessly.
- Adjusting for High Altitudes: Baking at higher altitudes often requires slight adjustments to recipes. If you live at a high altitude, consider adding an extra 1.5 to 2 tablespoons of all-purpose flour to the cake batter. This helps to strengthen the cake’s structure, preventing it from collapsing due to the lower atmospheric pressure.
- Enhancing Flavor and Texture with Add-ins: While delicious on its own, this banana snack cake can be customized! For an added layer of crunch and nutty flavor, consider sprinkling crushed walnuts, pecans, or even a mix of your favorite nuts over the top of the peanut butter frosting just before serving. Chocolate chips, folded into the batter, can also add a delightful twist.
- The Importance of Room Temperature Ingredients: As noted in the ingredient section, ensuring butter, eggs, and sour cream are at room temperature is crucial for the cake’s emulsification and texture. These ingredients combine more smoothly, creating a homogeneous batter that bakes evenly and results in a lighter, more tender crumb.
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough and chewy cake rather than a tender one. A few small streaks of flour are acceptable; they will disappear during baking.
Frequently Asked Questions About Banana Snack Cake
Here are answers to some common questions about making and enjoying this delightful banana snack cake:
Absolutely! Preparing the cake layer in advance is a fantastic time-saver. Once the cake has completely cooled on the wire rack, wrap it tightly in several layers of plastic wrap to prevent freezer burn. You can then freeze the unfrosted cake layer for up to 30 days. When you’re ready to decorate, simply remove it from the freezer about 1 hour before you plan to frost it, allowing it to thaw at room temperature.
Yes, you can certainly adapt the recipe to different pan sizes, though it may affect baking time and cake thickness. An 8×8 inch square pan will yield a slightly thicker cake, which might require a few extra minutes of baking time. A 9-inch round pan will also work, resulting in a cake that is slightly thicker than if baked in a 9-inch square pan. Always perform the toothpick test to confirm doneness when using a different pan size.
Yes, this versatile recipe can be easily converted into delicious banana cupcakes! This particular recipe yields approximately 12 standard-sized cupcakes. Line a 12-cup muffin tin with paper liners and fill each about two-thirds full with batter. Bake for a shorter duration, typically 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool completely before frosting.
While super ripe bananas (with brown spots) offer the best flavor and sweetness, if yours aren’t quite there, you have a couple of options. You can bake unpeeled bananas on a baking sheet at 300°F (150°C) for 15-20 minutes until the skins are shiny black. Let them cool, then peel and mash. Alternatively, if you’re short on time, you can still use slightly less ripe bananas, but you might notice a slightly less intense banana flavor and potentially a firmer cake. Adding an extra tablespoon of brown sugar can sometimes help compensate for less sweet bananas.
The key to silky-smooth peanut butter frosting lies in two steps: sifting your powdered sugar and beating the butter until it’s very fluffy. Powdered sugar often contains small lumps, which will create a gritty texture if not sifted. Additionally, beating the butter on high speed for a full 2 minutes at the start, and then the final 3 minutes after all ingredients are added, incorporates enough air to create that light, creamy consistency you’re looking for.
Storing and Freezing Your Banana Snack Cake
To keep your **moist banana cake** tasting its best, proper storage is essential:
Store this delightful banana snack cake in an airtight container, such as a cake carrier, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Keeping it in the fridge is especially recommended if your kitchen is warm, or if it contains dairy-based frosting. Always ensure it’s covered to maintain moisture and prevent it from absorbing other food odors.
Freezing Instructions
For longer preservation, this banana snack cake freezes beautifully. You can freeze it whole (unfrosted) or in individual slices. To freeze slices, place them in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Once firm, transfer the frozen slices to an airtight container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. The cake can be frozen for up to 30 days. Thaw individual slices at room temperature or warm gently in the microwave for a quick treat.
Discover More Delicious Cake Recipes
If you’ve loved this banana snack cake, be sure to explore more tempting recipes from our collection! We are always sharing new ways to satisfy your sweet tooth and delight your loved ones.
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Banana Snack Cake
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Ingredients
Banana Cake
- 2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, room temperature
- 1/2 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 2 Ripe bananas , mashed (1 cup)
- 1 tsp Pure vanilla extract
- 1/4 cup Sour cream, room temperature
- 2 Large eggs, room temperature
Peanut Butter Frosting
- 1/2 cup Unsalted butter, slightly cold
- 1/2 cup Peanut butter, creamy
- 1 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
Instructions
Banana Cake
- Preheat oven to 350°F (175°C). Spray a 9×9 inch pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper and spray again.
- In a mixing bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Set aside. Using a mixer in a separate bowl, beat the butter, brown sugar, and granulated sugar on high for 2 minutes until pale and fluffy. Add the mashed bananas, sour cream, and vanilla. Mix until just combined.
- Add the eggs and mix until just combined. Scrape the bowl. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, then scrape the bowl and mix for 10 more seconds. Pour cake batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake sit in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Ensure the cake is fully cooled before frosting.
Peanut Butter Frosting
- Using a mixer, beat the slightly cold butter on high for 2 minutes until fluffy. Add the creamy peanut butter and beat until combined, scraping the bowl a few times. Gradually add the sifted powdered sugar.
- Add the vanilla extract and salt. Mix on low until combined. Switch to high speed and beat for 3 minutes until very creamy and smooth.
- Spread the frosting on top of the cooled cake. For garnish, melt 2 tablespoons of peanut butter in the microwave and swirl it gently over the frosted cake.
Notes
High Altitude Baking: For high altitudes, add an extra 1.5 to 2 tablespoons of all-purpose flour to the cake batter to strengthen its structure.
Banana Ripeness: Ensure bananas have plenty of brown spots on their peel for the best flavor and natural sweetness.
Room Temperature Ingredients: Unless specified as “slightly cold” for frosting butter, all other dairy and eggs should be pulled out 2 hours before baking to reach room temperature for optimal mixing and cake texture.