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.
Light Banana Snack Cake
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
Nutrition
Shirlee says
Yummy! I usually make banana bread from past their prime bananas, but this cake was a nice change.
Celebrating Sweets says
Glad that you enjoyed it! Thanks for stopping by!
Nina says
Any ideas for a topping that does not use butter that I could use, looks delicious – thanks
Celebrating Sweets says
Hi, Nina. You can use all cream cheese, or try a butter substitute/margarine.
lmd says
Today is my birthday, I have lots of “past their prime ” bananas, I have all the other ingredients, I am home due to COVID-19, I need to keep my sweets intake in check due to being home-so, this will be my birthday cake for my hubby & myself. Exactly what I was looking for!
Celebrating Sweets says
Happy birthday! I hope you enjoy it! 🙂
Melissa says
Hi! Can I use sour cream instead of yogurt?
Celebrating Sweets says
Yes, that should be fine. Enjoy!
caroline says
Made this today and it came together SO quickly! In about 40 minutes, I had delicious banana snack cake! I successfully swapped half the flour with almond flour and subbed sour cream + milk for yogurt. Tastes great with just powdered sugar on top. Thanks for the recipe!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Susan says
I followed the recipe exactly, I baked in a 9” square pan. It tested done, raised nicely but as soon as I took it out of the oven it fell and was wet and gummy, very compacted, reminded me of bread pudding. What did I do wrong?
Celebrating Sweets says
Sorry to hear that. Here is a resource with some tips: https://delishably.com/desserts/Baking-Tips-Why-a-Cake-Sinks-in-the-Middle-and-How-to-Stop-It