Banana Bread Snack Cake.
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!