Description
This Apple Cinnamon Banana Bread Snack Cake is a moist, flavorful treat perfect for any time of day. Combining ripe bananas and chopped honeycrisp apples with warm cinnamon spices, this quick bread is topped with a luscious cinnamon cream cheese frosting, making it a deliciously comforting dessert or snack.
Ingredients
Batter
- 6 tablespoons salted butter, melted and slightly cooled
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons sour cream (can substitute full fat Greek yogurt)
- 2 medium overripe bananas, mashed
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 honeycrisp apple, peeled, cored, and chopped
Cinnamon Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) salted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
- 1 1/2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Line an 8×8 inch metal or glass baking dish with parchment paper and lightly spray it with cooking spray to ensure easy removal of the cake.
- Mix Wet Ingredients: In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract, whisking thoroughly until smooth. Stir in the sour cream and mashed bananas until evenly mixed, then set aside.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined. Fold these dry ingredients gently into the wet mixture using a rubber spatula until just combined. Avoid overmixing to keep the bread tender.
- Add Apples: Fold in the chopped honeycrisp apple carefully, mixing until just distributed throughout the batter.
- Bake the Cake: Pour the batter evenly into the prepared baking pan, spreading it smoothly with a rubber spatula. Bake for 30 to 35 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
- Prepare the Frosting: In a stand mixer bowl fitted with the paddle attachment, beat the softened butter and cream cheese on medium to medium-high speed for 1 to 2 minutes until light and fluffy. Scrape down the bowl sides to remove any lumps.
- Add Flavorings and Sugar: Mix in the vanilla extract, cinnamon, and a pinch of salt for flavor. Then, on low speed, gradually add the powdered sugar, increasing speed to medium-high and beat for another 1 to 2 minutes until the frosting is smooth, light, and fluffy.
- Frost the Cake: Using an offset spatula, spread the cinnamon cream cheese frosting evenly over the cooled cake. Optionally, dust the top with a sprinkle of extra cinnamon for garnish.
- Serve: Cut the cake into 9 squares and enjoy this delightful snack cake fresh.
Notes
- Make sure the bananas are overripe for the best natural sweetness and moisture.
- Do not overmix the batter to maintain a tender crumb.
- The honeycrisp apple adds a lovely crunch and bright flavor, but you can substitute with other sweet-tart apples if needed.
- Allow the cake to cool completely before frosting to prevent melting and sliding of the frosting.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack Cake
- Method: Baking
- Cuisine: American
