Banana Snack Cake Recipe
Banana Snack Cake Recipe photo by Taste of Home

Banana Snack Cake Recipe

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"I often make this moist banana cake for birthday days," remarks Dawn Fagerstrom from Warren, Minnesota. "The recipe is good for making cupcakes, too - they taste great even without frosting."
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 1/2 cup shortening
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose or whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup chopped nuts
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 6 tablespoons 2% milk
  • 2-1/2 to 3 cups confectioners' sugar

Nutritional Facts

1 serving (1 piece) equals 461 calories, 16 g fat (5 g saturated fat), 47 mg cholesterol, 376 mg sodium, 76 g carbohydrate, 3 g fiber, 6 g protein.


  1. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, in a large saucepan, combine the brown sugar, butter and milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; cool to lukewarm.
  4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake. Yield: 12 servings.
Originally published as Banana Snack Cake in Quick Cooking May/June 1999, p44

Nutritional Facts

1 serving (1 piece) equals 461 calories, 16 g fat (5 g saturated fat), 47 mg cholesterol, 376 mg sodium, 76 g carbohydrate, 3 g fiber, 6 g protein.

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Reviewed Jul. 12, 2014

"This has been a favorite in our house since 2001. I call it "Banana cake with caramel frosting""

Reviewed Jun. 14, 2014

"I made this cake a couple of weeks ago, following the recipe exactly except I omitted the nuts. I agree with many other comments that this was the best banana cake I've ever had. Highly recommended!"

Reviewed Feb. 28, 2014

"Best moist banana cake ever."

Reviewed Feb. 11, 2014

"This cake is so good on its own, it doesn't even need frosting! We love anything with banana so I made this one evening planning to make the frosting in morning. No need! The cake was mostly eaten before midnight! Teenagers couldn't get enough of the moist warm cake and the adults liked that it was not sickening sweet. A hit with all! For my oven It needed to removed at the 25 minute mark."

Reviewed Dec. 11, 2013

"Really good moist banana cake!!! It was very delicious and fairly easy to whip up. I may halve the frosting recipe for next time because everything together was just a little too sweet for my personal tastes. The cake is so good on it's own that it may not even need the frosting. I used coconut oil in place of the shortening and I think I am going to add some rum or rum flavoring to the mix like another reviewer suggested next time I make this."

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