Dessert: United States – Banana Snack Cake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 20 min

Cook 34 min

Additional 45 min

Total 1 hr 39 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (360 ml) mashed very ripe bananas (about 3 medium)
3 / 4 cup (180 ml) granulated sugar
1 / 4 cup (60 ml) packed light brown sugar
1 / 3 cup (80 ml) vegetable oil (or melted unsalted butter)
1 / 3 cup (80 ml) sour cream (or plain Greek yogurt)
2 large eggs
2 tsp (10 ml) vanilla extract
1 1 / 2 cups (360 ml) all-purpose flour
1 tsp (5 ml) baking soda
1 / 2 tsp (2.5 ml) baking powder
1 tsp (5 ml) ground cinnamon
1 / 2 tsp (2.5 ml) fine salt
8 oz (225 g) cream cheese, softened
4 tbsp (60 g) unsalted butter, softened
1 3 / 4 to 2 cups (420 to 480 ml) powdered sugar
1 tsp (5 ml) vanilla extract
Pinch of salt
Optional topping: 1 / 2 cup (120 ml) chopped toasted walnuts or pecans

Show original ingredient measurements

1 1 / 2 cups mashed very ripe bananas (about 3 medium)
3 / 4 cup granulated sugar
1 / 4 cup packed light brown sugar
1 / 3 cup vegetable oil (or melted unsalted butter)
1 / 3 cup sour cream (or plain Greek yogurt)
2 large eggs
2 tsp vanilla extract
1 1 / 2 cups all-purpose flour
1 tsp baking soda
1 / 2 tsp baking powder
1 tsp ground cinnamon
1 / 2 tsp fine salt
8 oz (225 g) cream cheese, softened
4 tbsp (60 g) unsalted butter, softened
1 3 / 4 to 2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Optional topping: 1 / 2 cup chopped toasted walnuts or pecans

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F. Grease a 9-inch (23 cm) square baking pan and line the bottom with parchment for easy removal.
In a large bowl, whisk together mashed bananas, granulated sugar, brown sugar, oil, sour cream, eggs, and vanilla until smooth.
In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
Add dry ingredients to wet and stir just until combined; do not overmix.
Pour batter into the prepared pan and smooth the top. Bake 28–34 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool the cake in the pan on a rack for 15 minutes, then remove from the pan and cool completely.
Make the frosting: Beat cream cheese and butter on medium speed until creamy and lump-free, 1–2 minutes. Add powdered sugar, vanilla, and a pinch of salt; beat until smooth and fluffy, 1–2 minutes more.
Spread frosting over the cooled cake. If using, sprinkle with chopped toasted nuts. Chill 15 minutes to set the frosting.
Slice and serve. Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.

Preheat oven to 350°F. Grease a 9-inch square baking pan and line the bottom with parchment for easy removal.
In a large bowl, whisk together mashed bananas, granulated sugar, brown sugar, oil, sour cream, eggs, and vanilla until smooth.
In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
Add dry ingredients to wet and stir just until combined; do not overmix.
Pour batter into the prepared pan and smooth the top. Bake 28–34 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool the cake in the pan on a rack for 15 minutes, then remove from the pan and cool completely.
Make the frosting: Beat cream cheese and butter on medium speed until creamy and lump-free, 1–2 minutes. Add powdered sugar, vanilla, and a pinch of salt; beat until smooth and fluffy, 1–2 minutes more.
Spread frosting over the cooled cake. If using, sprinkle with chopped toasted nuts. Chill 15 minutes to set the frosting.
Slice and serve. Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.