Quick & Moist Banana Snack Cake with Frosting
This banana snack cake offers a tender, moist crumb infused with the natural sweetness of ripe bananas and a hint of warm spice. It is generously topped with a smooth, creamy vanilla bean frosting, providing a balanced sweetness and luxurious texture. This baked dessert is ideal for a casual treat or a comforting accompaniment to coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 0 hours
- Yield: 9 1x
Ingredients
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium)
- ¼ cup buttermilk or whole milk
- For the Vanilla Bean Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract or vanilla bean paste
- 2–3 tablespoons milk or cream
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch (20×20 cm) square baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated. Stir in the mashed ripe bananas until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (or milk), beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix the batter.
- Pour the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
- **Prepare the Frosting:** While the cake cools, in a medium bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the sifted powdered sugar, beating until smooth.
- Beat in the vanilla extract (or paste), 2 tablespoons of milk (or cream), and a pinch of salt until the frosting is light and fluffy. Add the remaining tablespoon of milk if a thinner consistency is desired.
- Once the cake is completely cool, spread the vanilla bean frosting evenly over the top. Cut into squares and serve.
Notes
Ensure bananas are very ripe with plenty of brown spots for the best flavor and natural sweetness.
Avoid overmixing the cake batter, as this can lead to a tough texture. Mix until just combined.
Allow the cake to cool completely before applying the frosting to prevent it from melting.
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Nutrition
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 55g
- Protein: 4g