Description
This Banana Snack Cake is a moist, flavorful treat made with ripe bananas, warm cinnamon, and a creamy peanut butter frosting. Perfect for an afternoon snack or a casual dessert, this cake combines the natural sweetness of bananas with a rich, fluffy texture and a luscious homemade frosting that’s both easy and delicious.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Salt
Wet Ingredients for Cake
- 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, about 1 cup)
- 1 tsp Vanilla bean paste
- 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 cup Powdered sugar (sifted)
- 1 tsp Vanilla bean paste
- 1/4 tsp Salt
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch baking pan with non-stick spray, then line the bottom and two sides with parchment paper. Spray the parchment paper as well to ensure easy removal of the cake later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to beat the room temperature unsalted butter, brown sugar, and white granulated sugar on high speed for 2 minutes. The mixture should become pale and fluffy, indicating it’s well aerated.
- Add Bananas and Wet Ingredients: To the creamed butter and sugars, add the mashed ripe bananas, sour cream, and vanilla bean paste. Mix on medium speed until just combined.
- Incorporate Eggs: Add the eggs to the banana mixture one at a time, mixing after each addition just until combined. Scrape down the sides of the bowl to ensure even mixing.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix them together just until no streaks of flour remain, then scrape the bowl and mix for an additional 10 seconds to ensure even distribution.
- Pour Batter and Bake: Pour the batter into the prepared 9×9 pan, spreading it out evenly. Place it in the preheated oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean with no wet batter attached.
- Cool the Cake: Remove the cake from the oven and let it sit in the pan for 10 minutes. Then, carefully transfer it to a wire cooling rack and allow it to cool completely before frosting.
- Prepare the Peanut Butter Frosting: In a mixing bowl, beat the slightly cold unsalted butter on high speed for 2 minutes until fluffy. Add the creamy peanut butter and beat again until fully combined. Scrape down the bowl as needed.
- Add Powdered Sugar and Flavoring: Add the sifted powdered sugar, vanilla bean paste, and salt to the peanut butter mixture. Mix on low speed until the sugar is incorporated, then increase to high speed and beat for 3 minutes until the frosting is creamy and smooth.
- Frost the Cake: Spread the peanut butter frosting evenly over the cooled banana cake. For an extra touch, microwave 2 tablespoons of peanut butter until melted and swirl it over the top of the frosting using a spoon or spatula for decorative effect.
Notes
- Ensure bananas are ripe for maximum sweetness and moisture in the cake.
- Room temperature ingredients, especially butter, eggs, and sour cream, help create a smooth batter and even baking.
- Do not overmix once the flour is added to avoid a dense cake.
- Sift powdered sugar for frosting to avoid lumps and achieve a silky texture.
- For easier frosting spreading, make sure the cake is completely cooled.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack Cake
- Method: Baking
- Cuisine: American
