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Easy Banana Bread Snack Cake

A delightful and moist cake combining the comforting flavors of ripe bananas with a light, fluffy texture, perfect for afternoon tea or coffee.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas Make sure the bananas are fully ripe with brown spots.
  • 1/3 cup melted butter Can be substituted with neutral vegetable oil.
  • 1 teaspoon baking soda Helps the cake rise.
  • Pinch salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Do not overmix for best texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch square pan.
  2. Mash the bananas in a large bowl until smooth. You want them as mushy as possible—think baby food!
  3. Mix in your melted butter until well combined.
  4. Stir in the baking soda and salt.
  5. Add the sugar, beating in the egg and vanilla extract until everything is well mixed.
  6. Gradually fold in the flour until just combined.
  7. Pour the batter into your prepared pan, spreading it evenly.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool in the pan for a few minutes before removing it to a wire rack to cool completely.

Notes

Store at room temperature for up to 3 days in an airtight container. Refrigerate for about a week or freeze for up to 3 months. Reheat in the microwave for about 10-15 seconds.