What I’m sharing with you today is only the snack that I’ve fallen madly in love with… that I’ve made four times already… that I inhale the moment it comes out of oven, singed taste buds and all…that I can’t keep my grubby little paws off of.
You know… no big deal.
Except it’s a HUGE DEAL. Because it’s amazing. And so so so easy. And healthy! Fruit + whole wheat flour = pure unadulterated health.
I should be a doctor or something.
Even my mom – who worships at the altar of enriched breads and all-purpose flour – could not get over how good this tastes. Now that’s saying something.
Must I really tell you more?
Banana Bread Snack Cake
makes 9-12 squares
1 large egg
1/3 cup loosely packed brown sugar
2 teaspoons vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter, melted and cooled
Preheat oven to 350 degrees F. Spray an 8×8 baking pan with non-stick spray
In a large bowl, whisk egg and brown sugar until smooth. Add in vanilla extract and mashed bananas, mixing until combined. Add in flour, baking powder, cinnamon and salt, mixing until the batter comes together. Add in melted butter and mix until evenly distributed.
Pour batter in the baking pan. Bake for 20 minutes, or until center is no longer jiggly and edges are golden. Top with a cream cheese glaze, if desired.
Note: you can definitely sub in all-purpose flour, but I would not use regular whole wheat.
Oh wait, yes… I must. Cream cheese glaze. Get it!
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Love this…I ALWAYS have leftover bananas so I love to find recipes like this. Plus a snack cake is good because I can put it in the kids lunches. AND this is healthy, too! I will have to try that glaze…I probably wouldn’t use it for a normal weekday snack, but I bet it’s amazing if you want to snazz it up a bit!
I make a similar recipe and it is a family favorite!
I did want to share an icing idea I came up with that was a total hit!
I make a basic butter frosting but instead of vanilla and milk….I used rum extract and eggnog!!
It was fabulous!!
I love the term ‘snack cake.’ Its such an excuse to eat cake whenever you want! This looks awesome, thanks for clarifying about the flours at the end, I was going to ask if I could use regular whole wheat flour but now I won’t!
Shoot. I made this today but I forgot the butter and maybe should have measured my banana because it totally did not turn out at all. I think the major problem was too much banana because even though I baked it long enough it is still gummy in the middle. Oh well, I’ll try again. Also I used all purpose flour.
So say I were to come over right now… would this be waiting for me on the kitchen table?
I just made this today and it looks just like the picture and tastes great! Thank you for another great recipe!
So excited about this. Mainly because I can justify having it for breakfast, brunch, lunch dessert, snack, or dinner dessert.
Made this the other day and it was delicious! I skipped the cream cheese frosting and topped it with nutella instead. mmmmmmm so good!
I soo want to make this, but can’t see buying yet another kind of flour….it’s coming out my ears!!
I don’t have whole wheat pastry flour, but I do have:
*AP
*Regular Whole Wheat
*White bread flour
Which would work best, and what adjustments should I make??
I just whipped these up before work this morning, and they turned out great! Quick, simple, and scrumptious – even without the glaze!
@ Kathy – I also did not have the whole wheat pastry flour on hand, so I used half AP and half regular ww. I left it in the oven a couple minutes longer, but the end result was A-mazing!
Thanks adam! I’ll give it a whirl!
I made this recipe this afternoon and my husband and three boys devoured it within 15 minutes of pulling it out of the oven. Delicious!
I am so going to make this tomorrow
@ Kathy, she says you can use AP so I would use that.
I made these the other night and they are good! We spread raw honey on them. Cures a sweet tooth and not totally bad for you. YUM! I think it might be tasty to substitute the butter with the coconut oil. What say you?
hi… i tried this today and it was sticky in the middle. i added baking powder and it did rise, but the center was really gooey. perhaps there was too much banana, i did add 1 1/2 cups of banana. i guess i’ll have to try again.
Tried these on Friday and they are so good! Thank you for this new addiction haha. I try to ignore the butter and sugar and keep telling myself that they are a healthy snack.
Jessica… I just made this little snack cake and ate half of it in one sitting! Yikes + Yum = Going to the gym asap! XoXo
Yum, this looks so tasty! I love banana bread, and love the idea of using it in a cake…looks delicious!
Just wondering if anybody tried using whole wheat flour? I also don’t have pastry flour on hand.
You’re my go-to girl for dessert recipes…which is why I’m here.
I’m looking for something that I can cut into heart-shapes (for V-Day, obvi) and then later eat with chocolate fondue. Mmm. Do you think these will work well? Or perhaps your oatmeal PB snack squares? Or do you have another suggestion?
I made this yummy cake today with a few additions/changes and my family gave ita big thumbs up! I did not have an egg, so I used 1/2c. buttermilk (skim milk and a little white vinegar) and reduced the banana by tad. I added 1/4c. mini chocolate chips and a 1/4tsp. Of instant espresso powder to the warm butter. I served it by slicing it into two thin layers, adding sliced bananas and whiped cream to the first layer and topping the last with more whipped cream and toasted walnuts (or rainbow sprinkles if you are 6 or 3 years old). Now that I type this it sounds like a lot of work, but it was a breeze to throw together. The cake took a bit longer to cook and was more dense than expected, but I’m guessing it was the lack of an egg and the extra liquid. I like being able to dress up or dress down this recipe. Thanks for sharing.
thanks for the recipe!! used for a meeting I had and everyone loved it!!!!!!!!!!!!
HOLY MOLY!!! This is so great!! Musta made it a dozen times since you posted it and going to make it again right now. Wholesome with a touch of naughty sweet. Thank you!
This is in my oven now! Can’t wait to taste it! If I remember, I’ll post a pic! Thanks for all of the yummy recipes!
This is in my oven right now! Can’t wait to taste it. If I remember, I’ll post a pic! Thank you for all the yummy recipes!
Why do you not suggest using plain whole wheat flour?!
Too dry and gritty – you will not get the same moist, fluffy result.
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