Light Banana Snack Cake

This cake doesn’t need much of an introduction – it’s  just a tasty and simple banana snack cake. It can be served for breakfast or dessert and a slice makes the perfect afternoon pick-me-up along with a cup of tea. Although this recipe is “light” it still tastes indulgent and it’s packed full of banana flavor.

This cake comes together quickly and  it bakes up faster than a loaf of banana bread. I adapted this recipe from Cooking Light and, although they did not suggest frosting, I just couldn’t resist. The cream cheese frosting recipe will make a small batch that perfectly covers the top of the cake with a thin, not too indulgent layer of  sweet and creamy frosting. Feel free to double the frosting recipe if you want more or leave it off completely. I made this in an 8×8 pan, but you could also make it in an 8.5×11. The cake will just be a little thinner than mine is. 

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5 from 2 votes

Light Banana Snack Cake

A lightened-up moist banana cake with cream cheese frosting

Course Breakfast, Dessert, Snack

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9 -12

Calories 289kcal

Author Allison - Celebrating Sweets

Ingredients

For the cake:

• 1 1/2 cups all purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup plain non-fat yogurt
• 1 cup mashed ripe bananas ripe bananas
• 1/4 cup milk
• 3 tablespoons vegetable or canola oil
• 1 egg
• 1 teaspoon pure vanilla extract

For the frosting:

• 3 ounces reduced fat cream cheese softened
• 3 tablespoons butter softened
• 1 cup powdered sugar

Instructions

For the cake:

• Preheat oven to 375. Butter or spray an 8x8 or 8.5x11 baking pan and set it aside.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
• In a medium bowl, whisk yogurt, mashed banana, milk, oil, egg and vanilla until combined.
• Pour wet ingredients into the dry ingredients and stir until just combined.
• Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. If you're using an 8x8 pan the baking time will be closer to 25 minutes. An 8.5x11 pan should be done closer to 20 minutes. Cool the cake completely before topping with frosting.

For the frosting:

• Beat cream cheese and butter until combined. Add powdered sugar and beat until smooth and creamy. Using a butter knife or an offset spatula, spread the frosting all over the top of the cooled cake.

Notes

Recipe adapted from Cooking Light

Nutrition

Calories: 289kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 291mg | Potassium: 221mg | Fiber: 1g | Sugar: 25g | Vitamin A: 210IU | Vitamin C: 2.3mg | Calcium: 79mg | Iron: 1.2mg

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