Soft and Moist Banana Bread Snack Cake
A simple recipe for a soft, moist banana bread presented as a snack cake treat.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed very ripe bananas (about 3 medium)
- 1/2 cup sour cream or plain yogurt
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Stir in the mashed bananas and sour cream until just combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Pour the batter evenly into the prepared baking pan.
- Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before slicing and serving as a snack cake.
Notes
- Use bananas that are heavily spotted or almost black for the best moisture and flavor.
- For an extra soft crumb, avoid overmixing the batter once the flour is added.
- You can add 1/2 cup of chopped walnuts or pecans if desired.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 25
- Sodium: 210
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 1
- Protein: 4
- Cholesterol: 65
