Easy Banana Snack Cake

A moist and fluffy banana cake perfect for breakfast, snacks, or dessert, made with simple ingredients.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 9 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 200

Main Ingredients

3 pieces Ripe bananas The riper, the better for maximum sweetness and moisture.
2 cups All-purpose flour Can be substituted with gluten-free flour if needed.
1 tbsp Baking powder Helps the cake rise and become fluffy.
1 tsp Baking soda For an extra lift and to enhance the banana flavor.
1/2 tsp Salt Enhances sweetness and balances flavors.
1 cup Sugar Granulated sugar adds sweetness; brown sugar can be used for a richer flavor.
2 pieces Eggs Can be replaced with flax eggs for a vegan option.
1 tsp Vanilla extract Adds wonderful aroma and depth of flavor.
1/2 cup Vegetable oil or butter Keeps the cake moist; can also use coconut oil.

Preparation

Preheat your oven to 350°F (180°C) and grease a 9x9-inch baking dish, or line it with parchment paper.
In a mixing bowl, mash the ripe bananas with a fork until smooth, leaving a few small chunks for added texture if desired.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together until well mixed.
In another bowl, beat together the sugar, eggs, and vanilla extract. Then, add the mashed bananas and vegetable oil (or melted butter) and mix until just combined.
Gradually add the dry mixture to the wet ingredients, stirring until just incorporated to avoid overmixing.
Transfer the batter into your prepared baking dish, spreading it evenly.

Baking

Place it in the oven and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cooling

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

For best texture, let the cake cool completely. You can enhance it with frosting, whipped cream, or fruit.