Banana Bread Snack Cake
This one-bowl Banana Bread Snack Cake is the perfect mix between a classic banana loaf and a soft, fluffy cake. It’s the easiest way to use up those ripe bananas sitting on your counter. The texture is super moist and tender, and it’s packed with real banana flavor in every bite.
Ripe bananas: If you’ve got three ripe bananas sitting on your counter, this is the perfect excuse to bake something comforting. This cake is a little more special than your usual banana bread but just as simple to make.
Lightly sweet: This isn’t an overly sweet cake, which makes it perfect for snacking any time of day. It’s soft, gently spiced, and pairs beautifully with a cup of tea or coffee. You’ll want to keep a slice nearby all afternoon.
Moist: This cake gets its soft, tender crumb from a mix of butter, oil, and whole milk. It stays moist for days and tastes even better the next morning.
One bowl: This banana cake comes together in just one bowl, which means less mess and easy cleanup.
Ingredients
- Flour: This recipe uses all-purpose flour for the perfect structure and soft crumb.
- Leavening agents: To create a soft cake texture with a good rise, this recipe uses both baking powder and baking soda.
- Cinnamon: Adds a warm, cozy flavor that pairs beautifully with the bananas.
- Bananas: Use extra ripe bananas with lots of brown spots. The riper they are, the sweeter and more flavorful your cake will be—so you won’t need as much added sugar.
- Butter: Use room temperature unsalted butter to cream with the sugars for a fluffy, tender crumb.
- Oil: I prefer canola oil for this recipe, but any neutral oil like vegetable or sunflower oil will work just as well.
- Sugars: A combination of granulated sugar and brown sugar adds the perfect amount of sweetness and moisture.
- Eggs: You’ll need two room temperature eggs to help bind everything and add richness.
- Vanilla: A splash of vanilla extract enhances the banana flavor and brings everything together.
- Milk: Only use whole milk for a soft and moist cake texture.
- Lemon juice: Fresh lemon juice reacts with the milk to create a quick homemade buttermilk, which adds moisture and helps the cake rise by reacting with the leavening agents.
Instructions
Step 1: Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper and set aside. In a small bowl, combine the milk and lemon juice. Stir and set aside.
Step 2: In a large bowl, use a hand mixer to cream together the unsalted butter, granulated sugar, and brown sugar on low speed for 2 to 3 minutes, until pale and fluffy.
Step 3: Add the mashed bananas, oil, eggs, vanilla extract, cinnamon, baking powder, baking soda, and salt. Mix on low speed until everything is fully combined.
Step 4: Switch to a spatula. Fold in half of the flour, then add half of the milk mixture. Repeat with the remaining flour and milk, gently folding after each addition. Mix just until the flour is incorporated—do not overmix.
Step 5: Pour the batter into the prepared pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before slicing and serving.
More Cookie Recipes
Expert Tips + Variations
Room Temperature: Always use room-temperature butter, eggs and milk. If you forget to take the egg out ahead of time, place it in lukewarm water for 10 minutes. To soften butter quickly, microwave it for 10–15 seconds.
Measuring ingredients: Use a food scale for accurate measurements.
Ripe bananas: Use extra ripe bananas for a stronger banana flavour.
Add ins: Fold in chocolate chips, chopped nuts or swirl in biscoff spread before baking.
Banana Bread Snack Cake FAQ
Why should I weigh the bananas?
Weighing the bananas ensures accuracy and helps you get consistent results every time. While the recipe calls for about 3 large bananas, banana sizes can vary quite a bit. Using too much can lead to a dense, heavy cake and affect the rise and texture. Measuring by weight helps avoid that and gives you the soft, fluffy crumb you’re looking for.
How long does this banana cake stay fresh?
This banana cake stays fresh for up to 3 days when stored in an airtight container at room temperature or covered tightly with plastic wrap. For longer storage, you can refrigerate it or freeze slices individually.
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Banana Bread Snack Cake
Ingredients
- 125 grams (1/2 cup) Whole milk, room temperature
- 1 teaspoon Lemon juice
- 60 grams (1/4 cup) Unsalted butter, softened
- 50 grams (1/4 cup) Granulated sugar
- 25 grams (2 tablespoons) Brown sugar
- 372 grams (3 large) Extra ripe bananas, mashed
- 2 tablespoons Canola oil (or any neutral oil)
- 2 Large eggs, room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 240 grams (2 cups) All-purpose flour
Instructions
- Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper and set aside. In a small bowl, combine the milk and lemon juice. Stir and set aside.125 grams (1/2 cup) Whole milk,, 1 teaspoon Lemon juice
- In a large bowl, use a hand mixer to cream together the unsalted butter, granulated sugar, and brown sugar on low speed for 2 to 3 minutes, until pale and fluffy.60 grams (1/4 cup) Unsalted butter,, 50 grams (1/4 cup) Granulated sugar, 25 grams (2 tablespoons) Brown sugar
- Add the mashed bananas, oil, eggs, vanilla extract, cinnamon, baking powder, baking soda, and salt. Mix on low speed until everything is fully combined.372 grams (3 large) Extra ripe bananas,, 2 tablespoons Canola oil (or any neutral oil), 2 Large eggs,, 1 teaspoon Vanilla extract, 1 teaspoon Ground cinnamon, 1 teaspoon Baking powder, 1/2 teaspoon Baking soda, 1/4 teaspoon Salt
- Switch to a spatula. Fold in half of the flour, then add half of the milk mixture. Repeat with the remaining flour and milk, gently folding after each addition. Mix just until the flour is incorporated—do not overmix.240 grams (2 cups) All-purpose flour
- Pour the batter into the prepared pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before slicing and serving.
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