Banana Snack Cake
User Reviews
4.9
Banana Snack Cake
Description
This Banana Snack Cake uses mashed bananas and peanut or almond butter as the main moistening ingredients, resulting in a dense but tender crumb. The batter includes eggs, baking powder for leavening, vanilla, cinnamon, and a pinch of salt. Chocolate chips are optional, adding bursts of richness throughout. The cake is baked in a greased 9x13 pan until set and slightly firm to touch, then cooled and sliced.
The flavor is warmly spiced with cinnamon and vanilla, complemented by the natural sweetness of bananas and nuttiness of the butter. The texture is dense and moist, suitable for a snack or breakfast cake. Slices store well refrigerated for several days.
The recipe allows nut butter variations such as almond or sunflower seed butter. Baking powder was recently increased to improve fluffiness, but the previous baking soda amount also works, producing a slightly denser texture.
Ingredients
- 3 banana mashed (about 1 3/4 cup mashed, large
- 1 cup peanut butter or almond butter
- 3 large egg
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350ºF and grease a 9-by-13-inch pan with oil or cooking spray. In a large bowl, mash the peeled bananas with a fork until they look relatively smooth.
- Add in the nut butter, eggs, vanilla, baking powder, cinnamon, and salt and stir well, creating a slightly lumpy, cake-like batter. Fold in a 1/2 cup of chocolate chips, if using. (Reserve the rest for the top)
- Pour the batter into the prepared pan and use a spatula to spread it evenly across the bottom of the pan. Sprinkle the remaining chocolate chips on top, then bake at 350ºF for 30 minutes, or until the center of the cake feels firm to the touch.
- Let the banana cake cool completely in the pan, then slice it into 12 to 15 slices, depending on how large you'd like them to be. The slices can be stored in an airtight container in the fridge for up to a week.
Notes
- Nutrition calculated per 1 of 15 slices, including chocolate chips.
- Any nut or seed butter can replace peanut butter, like almond or sunflower seed butter.
- Recipe was updated to use baking powder for fluffier cake; baking soda still works for a denser texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 39mg | 13% |
| Sodium | 132mg | 6% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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