Banana Snack Cake
This banana snack cake is small cake loaded with bananas and cinnamon. It is topped with peanut butter frosting.
Servings: 16 slices
Calories: 267kcal
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. Spray an 9X9 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.1/2 tsp Baking soda, 1 tsp Baking powder, 1 1/2 tsp Ground cinnamon, 1/2 tsp Salt, 1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1/4 cup White granulated sugar, 2 Ripe bananas , 1 tsp Pure vanilla extract, 1/4 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
- 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.1/2 cup Peanut butter
- Add in the vanilla Mix on low until combined. Switch to high and beat for 3 minutes. It will be very creamy.1 tsp Pure vanilla extract
- Spread on top of the cake. Heat 2 TBSP of peanut butter in the microwave until melted. Swirl the peanut butter on top of the cake.
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 1/2 TBSP 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: 267kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 209mg | Potassium: 158mg | Fiber: 1g | Sugar: 14g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg