Banana After School Snack Cake

This banana after school snack cake is soft, moist, light, and exactly what your kids crave while doing their homework after school.

This banana cake is so easy to make too. You don't have to worry about letting it cool before eating it.. and it's sooooo good warm! It's a lot lighter than banana bread, and is also fabulous for breakfast.

Cake for breakfast? You deserve it.

This cake is similar to this banana chocolate chip upside down cake, but much simpler to make. You can even make it with your kid or grandkid, who will probably thinks it tastes even better because they helped make it.

When life gives you overripe bananas, I highly recommend this little banana cake!

How to make this banana cake:

To make this banana cake, you sift together flour, baking powder, baking soda, and salt into a bowl and then set it aside.

Next, you beat the butter and sugar until light and fluffy with an electric mixer. You can either use a stand mixer or a hand held mixer.

After that, you beat in the eggs, vanilla, mashed bananas, and buttermilk.

Finally, you mix in the flour mixture until just combined, and bake the cake in an 8- or 9-inch square cake pan for about 50 minutes.

While you'll have to wait about 15 minutes for the cake to cool a bit, you can still enjoy it warm.

Serving ideas for this cake:

This cake is delicious plain or sprinkled with powdered sugar.

You can also top it with a cream cheese frosting and some toasted pecans, giving it a hummingbird cake vibe, minus the pineapple.

I like this cake with a spritz of whipped cream or a small scoop of vanilla ice cream.

Another nice thing about this cake is it says moist for days when kept in an airtight container.

More great recipes with bananas on Karen's Kitchen Stories:

• Chocolate Covered Bananas
• Blueberry Banana Oat Breakfast Muffins
• Double Chocolate Chip Banana Muffins
• Banana Espresso Chocolate Swirl Muffins

This month the Baking Bloggers, hosted by Sue of Palatable Pastime, are baking with bananas.

Baking Bloggers

June 2020: Let's Go Bananas!

• Baked Raw Banana Chips from Cook with Renu
• Banana Oatmeal Muffins from Sid's Sea Palm Cooking
• Brown Sugar Banana Cake from Cookaholic Wife
• Dulce De Leche Banana Cake from Sneha's Recipe
• Hummingbird Muffins from Veggies First Then Dessert
• Margy's Best Banana Bread from Food Lust People Love
• Peanut Butter Banana Baked Oatmeal from Making Miracles
• Roasted Banana Ice Cream from Caroline's Cooking
• Soft Baked Banana Oatmeal Bars from A Day in the Life on the Farm
• Sourdough Banana Bread from Culinary Adventures with Camilla
• Triple Chocolate Banana Bread from Palatable Pastime

Bake with Bananas! 

Banana After School Snack Cake

Print

Yield: 9-12 servings

Author: Karen Kerr

This banana after school snack cake is soft, moist, light, and exactly what your kids crave while doing their homework after school.

Ingredients:

• 210 grams (1 3/4) cups cake flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 99 grams (1/2 cup) granulated sugar
• 107 grams (1/2 cup packed) light brown sugar
• 2 large room temperature eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2 1/2)
• 1/4 cup buttermilk
• Powdered sugar for dusting (optional)

Instructions:

1. Heat your oven to 350 degrees F and line the bottom of an 8- or 9-inch square cake pan with parchment paper. Spray the pan with spray oil. 
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. 
3. In the bowl of a stand mixer or large bowl, using medium speed, beat the butter and sugars until pale and fluffy, about 4 minutes. 
4. Beat in the eggs, one at a time. Add the vanilla, mashed bananas, and buttermilk.
5. Using a mesh strainer, sift half of the flour mixture into the wet ingredients and mix on low until just incorporated. Repeat with the other half of the flour mixture. 
6. Spread the batter into the pan and bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. 
7. Transfer the cake to a wire rack and let cool for 10 to 15 minutes. Sprinkle with confectioners' sugar, cut into squares, and serve.  

Calories
264.98

Fat (grams)
8.71

Sat. Fat (grams)
5.11

Carbs (grams)
44.66

Fiber (grams)
0.70

Net carbs
43.95

Sugar (grams)
28.96

Protein (grams)
2.91

Sodium (milligrams)
233.30

Cholesterol (grams)
51.54

https://www.karenskitchenstories.com/2020/06/banana-after-school-snack-cake.html

Karen's Kitchen Stories

banana, cake

dessert

American

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Created using The Recipes Generator

This recipe was adapted from Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O'Connor (affiliate link). She also has one for adults called Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth. I have both!