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Square slice of cake with white frosting on a white plate.
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5 from 6 votes

Light Banana Snack Cake

A lightened-up moist banana cake with cream cheese frosting
Course Breakfast, Dessert, Snack
Cuisine Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 -12
Calories 282kcal


For the cake:

  • 1 ½ cups all purpose flour
  • cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup plain non-fat yogurt
  • 1 cup mashed ripe bananas ripe bananas
  • ¼ 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


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.


Recipe adapted from Cooking Light


Calories: 282kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 292mg | Potassium: 195mg | Fiber: 1g | Sugar: 24g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg