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Banana Bread Snack Cakes Recipe
Banana Bread Snack Cakes Recipe photo by Taste of Home

Banana Bread Snack Cakes Recipe

Publisher Photo
This cake doesn't need any frosting—just a dusting of powdered sugar. Guests are always amazed that I made this treat from scratch.—Denise Loewenthal, Hinckley, Ohio
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES: 9 servings

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1/3 cup mashed ripe bananas (about 1 small)
  • 1/3 cup canola oil
  • 1/2 teaspoon vanilla extract
  • Confectioners' sugar

Directions

  1. In a bowl, combine flour and baking soda. In another bowl, whisk the brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking dish.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Yield: 9 servings.
Editor's Note: This recipe does not use eggs.
Originally published as Banana Snack Cake in Quick Cooking May/June 2004, p13

Reviews for Banana Bread Snack Cakes

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 4, 2013

I must admit the only reason I tried this recipe was because I was out of eggs! Now, it is a keeper. A great combination between cake and bread. Since I had buttermilk on hand I used that instead of the water. A great recipe that we will be making for years to come. The first time I made these out of necessity now I make them because they are so well loved!

MY REVIEW
Reviewed Feb. 8, 2013

Delicious! I used applesauce instead of the oil and substituted low fat milk for the water. I also sprinkled some leftover streusel topping over the top of the cake before baking.

MY REVIEW
Reviewed May. 26, 2012

I have been making this for years. When my now 12th grader was in 4th grade, he loved it so much, he asked me to make it for every potluck at school. I was asked my many parents for the recipe.

MY REVIEW
Reviewed Nov. 12, 2011

This is definitely a keeper! I'm always looking for recipes that make a smaller amount (for 2). More than that, this cake is moist and sweet, and you can taste the banana! In lieu of the canola oil, you can always substitute it with 1/3 cup applesauce to make this a completely fat-free cake, with all the moist flavor and goodness! For a finished dessert, I might frost it very lightly with my caramel icing. A KEEPER!

MY REVIEW
Reviewed Nov. 12, 2011

This is definitely a keeper! I'm always looking for recipes that make a smaller amount (for 2). More than that, this cake is moist and sweet, and you can taste the banana! In lieu of the canola oil, you can always substitute it with 1/3 cup applesauce to make this a completely fat-free cake, with all the moist flavor and goodness! A KEEPER!

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