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    Home » Cake

    Aug 17, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Easy Banana Snack Cake

    788 shares
    Jump to Recipe Print Recipe
    Pinterest pin for banana snack cake.

    This banana snack cake is a very moist small banana cake. It is topped with a creamy peanut butter frosting. This can be topped with bananas and peanut butter cups. If you have ripe bananas, this is perfect!

    Banana snack cake on a cutting board.

    This banana snack cake is a different type of bake to use those ripe bananas. It is loaded with cinnamon and ultra moist.

    The best part is the peanut butter frosting on top! It is SO good and creamy.

    If you are wanting more banana recipes, try banana split cake, banana bread waffles, and cinnamon swirl banana bread

    Jump to:
    • Why You Will Love This
    • Ingredients
    • Step By Step Instructions
    • Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why You Will Love This

    • Easy to make- This recipe is incredibly easy to make. This banana cake is full flavor and made an 8X8 pan.
    • Soft banana cake- This cake is super soft because it has 2 ripe bananas and sour cream.
    • Peanut butter frosting- Peanut butter frosting is my FAVORITE type of frosting. It isn't too sweet.
    Sprinkling pecans on top of banana snack cake.

    Ingredients

    Here are some notes about the ingredients used.

    • Room temperature dairy ingredients- Pull these out 2 hours before baking. This is a MUST.
    • Baking soda + baking powder- This uses both rising agents to get a better rise out of the cake.
    • Ripe bananas- The best type of bananas to use are fairly brown spotted bananas.
    • Sour cream- Use full fat sour cream.
    • Slightly cold butter- Leave the butter out for 30 minutes. The butter needs to be cold enough to be firm enough for frosting. Also, not so cold you can't beat it until smooth.
    • Peanut butter- I used Jif creamy peanut butter.
    Taking a bite out of banana snack cake.

    Step By Step Instructions

    Here are the steps to make the cake and the frosting.

    STEP 1: First, spray an 8X8 pan with baking non-stick spray. Make sure to line the bottom and 2 sides of the pan with parchment paper.

    STEP 2: Next, mix the dry ingredients. Mix the flour, baking soda, baking powder, salt, and cinnamon.

    STEP 3: Then, beat the butter and sugars. Beat these until very light and fluffy. Next, add in the vanilla, sour cream, and mashed bananas.

    STEP 4: Add in the eggs. Once combined, add in the dry ingredients. Next, mix until combined. Don't over mix.

    STEP 5: Now, pour cake batter into the pan. Bake for 25-30 minutes. Next, let the cake cool completely before decorating.

    STEP 6: Then, beat slightly cold butter on high. Once creamy, add in the peanut butter. Scrape the bowl several times.

    STEP 7: Next, add in the powdered sugar. Then, add in the heavy cream and vanilla. It should be very creamy and smooth.

    STEP 8: Now, decorate the cake. Then, top with fun toppings!

    Cake batter in glass bowl.
    Cake on top of wire rack.
    Spreading frosting on top of cake.

    Baking Tips

    First, to get the best rise out of the cake, make sure to pull the cold ingredients out 2 hours before baking.

    If you are making the frosting and it is too gritty, sift the powdered sugar.

    If it is too thick and starts to separate, add a splash more heavy cream. Then, beat the frosting until smooth.

    This cake tastes so great with just the frosting and cake. If you would like to spruce it up like mine, add some toppings!

    I used sliced bananas, chopped pecans, and halved Reece's peanut butter cups.

    Pulling a slice out of the cake.

    FAQ

    Can this cake be made with no eggs?

    I haven't recipe tested this. If you use an egg substitution, let me know!

    Can I use frozen bananas?

    Yes you can. Make sure they are thawed first.

    Can I use Nutella?

    Yes! Nutella isn't as thick as peanut butter. So you will have to add extra powdered sugar to thicken.

    Can this be turned into cupcakes?

    Yes! Bake the cake batter into cupcakes and top with the frosting. If you want tall frosting swirls, 1.5X the frosting.

    Can this be turned into a layered cake?

    Yes! Just double the recipe. When doubled, this will make a three layer 8 inch cake. The recipe as is will make a mini 6 inch cake.

    Can this cake be frozen ahead of time?

    Yes it can. Wrap the cooled cake in cling wrap. Freeze up to 30 days. Let it thaw for 1 hour before decorating.

    Slice of cake on a plate.

    Storing and Freezing

    Store this banana snack cake in an air tight container in the fridge. Chill up to 5 days.

    Freezing

    This banana snack cake can be frozen in individual cake slices. Wrap each slice in cling wrap tightly. Then, freeze up to 30 days. Next, thaw for 1 hour before enjoying.

    Other Cake Recipes To Try

    • Mini layered cake on a cake stand cut into.
      Mini Layered Cake
    • Lemon sheet cake on a cutting board.
      Lemon Sheet Cake with Blueberry Frosting
    • Mini chocolate cake split in half.
      Mini Chocolate Cake

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    Banana snack cake on a cutting board.

    Banana Snack Cake

    Stephanie Rutherford
    This banana snack cake is small cake loaded with bananas and cinnamon. It is topped with peanut butter frosting.
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 25 mins
    Decorating Time 15 mins
    Total Time 1 hr 25 mins
    Course Dessert
    Cuisine American
    Servings 9 slices
    Calories 453 kcal

    Ingredients
     
     

    Banana Cake

    • 1 ¾ cup All-purpose flour
    • ½ teaspoon Baking soda
    • ½ teaspoon Baking powder
    • 1 ½ teaspoon Ground cinnamon
    • ½ teaspoon Salt
    • ⅓ cup Unsalted butter room temperature
    • ½ cup Brown sugar packed light or dark
    • ¼ cup White granulated sugar
    • 2 Ripe bananas mashed
    • 1 teaspoon Pure vanilla extract
    • ¼ cup Sour cream room temperature
    • 2 Large eggs room temperature

    Peanut Butter Frosting

    • ½ cup Unsalted butter slightly cold
    • ½ cup Peanut butter creamy
    • 1 ½ cups Powdered sugar sifted
    • 1 teaspoon Pure vanilla extract
    • ¼ cup Heavy cream

    Instructions
     

    Banana Cake

    • Preheat oven to 350°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper and spray again.
    • In a mixing bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Using a mixer, beat the butter, brown sugar, and sugar on high for 2 minutes. It should be pale and fluffy. Add the mashed bananas, sour cream, and vanilla. Mix until combined.
      ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 ½ teaspoon Ground cinnamon, ½ teaspoon Salt, ⅓ cup Unsalted butter, ½ cup Brown sugar, ¼ cup White granulated sugar, 2 Ripe bananas, 1 teaspoon Pure vanilla extract, ¼ cup Sour cream
    • Add in the eggs and mix until just combined. Scrape the bowl. Add in the dry ingredients. Scrape the bowl and mix for 10 more seconds. Pour cake batter into pan.
      2 Large eggs
    • Bake for 25-30 minutes. The cake is done baking when a toothpick inserted comes out clean.
    • Let the cake sit in the pan for 10 minutes before transferring to a cooling rack. Allow the cake to cool completely before decorating.

    Peanut Butter Frosting

    • Let the butter sit on the counter for 30 minutes to get slightly cold. Sift the powdered sugar.
      ½ cup Unsalted butter, 1 ½ cups Powdered sugar
    • Using a mixer, beat the butter on high for 2 minutes until fluffy. Add in the peanut butter and beat until combined. Scrape the bowl a few times to make sure it is mixed. Add in the powdered sugar. It will be thick.
      ½ cup Peanut butter
    • Add in the vanilla and heavy cream. Mix on low until combined. Switch to high and beat for 3 minutes. It will be very creamy.
      1 teaspoon Pure vanilla extract, ¼ cup Heavy cream
    • Spread on top of the cake. Top with extra bananas, nuts, and mini peanut butter cups. All optional.

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
    High altitude baking- Add an extra 1 ½ tablespoon of flour.
    Make sure the bananas have brown spots on peel to get the best flavor.
    All ingredients that say room temperature, pull out 2 hours before baking. 

    Nutrition

    Calories: 453kcalCarbohydrates: 67gProtein: 7gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 58mgSodium: 294mgPotassium: 251mgFiber: 2gSugar: 22gVitamin A: 680IUVitamin C: 2mgCalcium: 54mgIron: 2mg
    Keyword banana bread, banana cake, easy, mini cake, moist, Peanut butter frosting, small cake, snack cake
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Lori says

      February 03, 2023 at 6:06 pm

      5 stars
      Excellent recipe! I have made this 3 times now and just love it. Tastes great warm from oven and room temp. I do cut the sugar by only using 1/4 cup packed brown and 1/4 cup white. I have not made the icing yet but I did sprinkle the top with pecan pieces. Thank you.

      Reply
    2. Mel says

      March 04, 2022 at 4:22 pm

      5 stars
      This banana cake is good on its own. But that frosting puts it over the top!

      Reply
    3. Kyle says

      September 12, 2021 at 11:43 am

      5 stars
      Delicious. The banana flavor is perfect.

      Reply
    4. allison waldron says

      August 19, 2021 at 3:51 pm

      5 stars
      so good!!! Best banana cake I've had!

      Reply

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