Irresistibly Moist Banana Snack Cake with Cream Cheese Frosting: A Simple & Flavorful Treat

Craving a sweet, comforting treat that’s easy to make and bursting with flavor? Look no further than this incredible Banana Snack Cake! It’s small in size, making it perfect for a delightful personal indulgence or a cozy gathering, yet it delivers a truly bold and memorable taste. This delightful recipe features a single, perfectly moist banana cake layer, generously topped with a luscious vanilla bean cream cheese frosting. It’s an ideal choice for anyone who loves the classic combination of banana and cream cheese but prefers a less elaborate baking project than a multi-layered cake.

If you’re seeking a wonderfully simple yet profoundly delicious dessert that doesn’t demand hours of effort or the complexity of multiple cake layers, this Banana Snack Cake recipe is your perfect starting point. It harnesses the natural sweetness and moisture of fresh bananas, combined with the rich tang of cream cheese frosting, the tenderizing power of butter, and the subtle lift from buttermilk. Essentially, it brings together all the finest ingredients to create a truly irresistible cake that will impress without overwhelming your baking schedule.

For those who adore banana-infused treats, explore some of our other fantastic banana recipes:

• The Most Moist Banana Coffee Sheet Cake
• Famous Banana Caramel Cake with Brown Butter Frosting
• Biscoff Banana Bread

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Why This Easy Banana Snack Cake is a Must-Try

• Effortlessly Easy to Make: If you’re venturing into cake baking or simply prefer a straightforward approach, this recipe is designed for you. It simplifies the process without compromising on flavor, focusing on key elements that are manageable and fun to create. No complex techniques or extensive layering required, just pure baking enjoyment!
• Intensely Flavorful Banana Layers: This cake boasts a robust banana flavor, reminiscent of your favorite banana bread, but with the tender crumb of a cake. This depth of flavor comes from using plenty of freshly mashed ripe bananas, complemented by a touch of banana extract (which is optional but highly recommended for an extra punch). Each bite truly “screams BANANA!” in the most delicious way.
• The Perfect Dessert for Any Occasion: Whether you’re planning a special family get-together, hosting friends for a casual brunch, or simply seeking a comforting weeknight treat, this banana snack cake fits every scenario. Its approachable size and universal appeal make it a crowd-pleaser that your loved ones will adore having in their lives.
• Ideal Snack Size & Portion Control: True to its name, this is a “snack cake” – meaning it’s perfectly portioned for a casual treat. Whether you’re enjoying a slice by yourself with a cup of coffee, or cutting it into squares for an after-school snack, it’s wonderfully convenient. It’s a great option for satisfying a sweet craving without committing to a large, elaborate dessert.

Essential Ingredients for Your Banana Snack Cake

To make your baking experience as smooth as possible, I’ve highlighted a few key ingredients you might need to pick up from the grocery store, especially those that aren’t always staples in every pantry. For the complete list with precise measurements, you can always refer to the detailed recipe card at the bottom of this page.

• Unsalted Butter: Using unsalted butter gives you control over the salt content in your cake. Crucially, ensure your butter is at **room temperature**. This allows it to cream properly with sugar, incorporating air that leads to a light and fluffy cake texture. Cold butter won’t emulsify correctly, resulting in a denser cake.
• Ripened Bananas: The star of the show! While your cake will still be good with slightly under-ripe bananas, using **fully ripened bananas** (with plenty of brown spots) is a game-changer. They are naturally sweeter and much softer, making them easier to mash and contributing significantly to the cake’s moistness and intense banana flavor. I recommend medium-sized bananas for this recipe to get the perfect balance.
• Large Eggs: Just like butter, **room temperature eggs** are vital. They incorporate more evenly into the batter, creating a smoother emulsion and a more uniform texture in your baked cake. Pull them out of the fridge 2-4 hours before you plan to start baking.
• Banana Extract (Optional): For those who truly want their cake to “scream banana,” a tiny bit of **banana extract** can amplify the natural fruit flavor. You can typically find this in the baking aisle of most grocery stores. If you prefer a more subtle, natural banana taste, feel free to omit it.
• Buttermilk: This recipe uses a generous amount of **buttermilk**, which is key to its tender crumb and subtle tang. Buttermilk reacts with the baking soda, creating air pockets that make the cake light and airy. Again, ensure it’s at **room temperature** to prevent it from seizing the butter mixture. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with milk to the ⅔ cup line, stirring, and letting it sit for 5-10 minutes until it curdles slightly.
• Powdered Sugar: Essential for the smooth, delicate texture of your cream cheese buttercream. It is absolutely crucial to **sift your powdered sugar**. This removes any lumps, ensuring your frosting is silky and smooth, without a grainy texture. Trust me, it’s a step worth doing for a professional-looking and tasting frosting!
• Cream Cheese: For that signature tangy cream cheese frosting, ensure your **cream cheese is at room temperature**. Using cold cream cheese will result in a lumpy, unmixable frosting that’s impossible to spread smoothly. I always opt for full-fat regular cream cheese for the best flavor and consistency.

Step-by-Step Guide to Baking Your Perfect Banana Snack Cake

I’ve meticulously outlined each step to guide you through making this delicious cake. You can use either a stand mixer with a paddle attachment for ease, or a hand mixer for versatility. Here are the bowls I recommend using for optimal results.

Step 1: Prepare Your Baking Pan. Start by preheating your oven to 325 degrees F (160 degrees C). Then, take an 8×8 inch square cake pan. Spray it thoroughly with cooking spray, then line the bottom with a piece of parchment paper, allowing some overhang on the sides for easy removal. Spray the parchment paper again. This double-layer of prep ensures your cake won’t stick and comes out cleanly.

Step 2: Combine the Dry Ingredients. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for the cake’s proper rise and texture. Set this bowl aside.

Step 3: Mash the Bananas. In a separate small bowl, take your ripened bananas and mash them completely with a fork until no large lumps remain. The smoother the mash, the more evenly distributed the banana flavor and moisture will be in your cake. Overripe bananas are best for this step.

Step 4: Cream the Fats and Sugar. In the bowl of your stand mixer (or a large bowl if using a hand mixer) fitted with the paddle attachment, combine the room temperature unsalted butter, vegetable oil, and granulated sugar. Beat on medium-high speed for about 5 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, giving the cake its tender structure. Remember to stop and scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure everything is evenly mixed.

Step 5: Incorporate Eggs and Extracts. Reduce the mixer speed to medium. Add the large eggs one at a time, mixing well after each addition until it is fully incorporated into the batter. This usually takes about 30 seconds per egg. Avoid adding them all at once, as it can make the batter curdle. After the eggs, add the vanilla extract and, if you’re using it, the banana extract. Mix on low speed until just combined.

Step 6: Alternate Wet and Dry Ingredients. With the mixer still on low speed, begin adding the dry ingredients and buttermilk in alternating additions. Start by adding about half of the dry mixture, mix until just combined, then add half of the buttermilk, mixing until just incorporated. Repeat with the remaining dry ingredients and then the remaining buttermilk. The key here is to **not overmix**! Overmixing develops the gluten in the flour, leading to a tough, dry cake. Mix only until no streaks of flour remain.

Step 7: Fold in Mashed Bananas. Remove the bowl from the mixer. Using a rubber spatula, gently fold in the mashed bananas until they are just incorporated into the batter. Be sure to scrape down the bottom of the bowl to catch any unmixed batter. Gentle folding prevents overmixing and helps maintain the cake’s delicate texture.

Step 8: Pour and Bake. Carefully pour the prepared cake batter into your greased and parchment-lined 8×8 inch pan. Use a small offset spatula to gently smooth the top of the batter, ensuring an even layer for baking. Bake for approximately 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Baking times can vary depending on your oven, so keep an eye on it!

Step 9: Cool the Cake. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. This initial cooling period allows the cake to set and firm up, preventing it from breaking when removed. After 10 minutes, use the parchment paper overhang to carefully lift the cake out of the pan and transfer it directly onto the cooling rack. Let it cool completely to room temperature before frosting. Attempting to frost a warm cake will only result in melted frosting.

Crafting the Silky Vanilla Bean Cream Cheese Frosting

While your banana cake is cooling, it’s the perfect time to prepare the star topping: the rich and tangy vanilla bean cream cheese frosting. Getting the right consistency for this frosting is key to a beautiful and delicious finish.

Step 1: Cream the Butter and Cream Cheese. In the bowl of an electric mixer (stand or hand mixer), combine your room temperature unsalted butter and cream cheese. Beat them together on medium speed for about two minutes. The goal is a smooth, lump-free mixture. Stop and scrape down the sides and bottom of the bowl thoroughly with a rubber spatula. Beat again for another two minutes. This ensures both ingredients are fully combined and aerated.

Step 2: Add the Powdered Sugar and Flavorings. With the mixer set to low speed, gradually add the sifted powdered sugar. Add it slowly to avoid a sugar cloud! Once partially combined, add the heavy whipping cream, pure vanilla extract, vanilla bean paste (for those gorgeous specks and enhanced flavor), and a pinch of salt. Beat on low speed just until all ingredients are incorporated. Again, scrape down the sides of the bowl to ensure everything is thoroughly mixed.

Step 3: Beat for Volume and Smoothness. Increase the mixer speed to medium-high and beat the frosting for about 3 to 5 minutes. This step whips air into the frosting, making it light, fluffy, and spreadable. You’ll notice it becoming visibly lighter in color and increasing slightly in volume.

Step 4: Remove Air Pockets for a Silky Finish. To achieve that perfectly smooth, professional-looking frosting, turn off the mixer. Using a rubber spatula or a sturdy wooden spoon, hand-beat the frosting for a minute or two, pressing it against the sides of the bowl. This helps to knock out any large air pockets that might have formed during mixing, resulting in a beautifully smooth and dense cream cheese frosting that glides effortlessly onto your cooled cake.

Frequently Asked Questions About Banana Snack Cake

Here are some common questions you might have about making and enjoying this delightful banana snack cake:

Can I transform this recipe into cupcakes?

Absolutely! This versatile banana snack cake recipe can easily be adapted to make delicious cupcakes. You can expect to yield roughly 12 standard-sized cupcakes from this batter. When baking, reduce the baking time significantly to 20-22 minutes. Always check for doneness by inserting a toothpick into the center of a cupcake – it should come out clean.

What type of cream cheese is best for the frosting?

For the richest flavor and the best, creamiest texture in your vanilla bean cream cheese frosting, I highly recommend using **full-fat or high-fat cream cheese**. Low-fat or whipped varieties often have more water content and can result in a thinner, less stable, and less flavorful frosting. Full-fat cream cheese provides a better mouthfeel and a truly decadent taste that complements the banana cake perfectly.

Can I use a 9×9 inch baking pan instead of 8×8?

Yes, you can certainly use a 9×9 inch baking pan! Keep in mind that a larger pan means the cake batter will be spread thinner, resulting in a slightly shorter cake and a reduced baking time. I suggest starting to check for doneness around the 30-minute mark. Insert a toothpick into the center; if it comes out clean, your cake is ready.

Can I add nuts or chocolate chips to the cake?

Absolutely! For an extra layer of flavor and texture, feel free to fold in about ½ cup of chopped walnuts, pecans, or chocolate chips (or a mix!) along with the mashed bananas in Step 7 of the cake instructions. These additions can make your banana snack cake even more personalized and delicious.

Storing and Freezing Your Banana Snack Cake

Once your delicious banana snack cake is baked and frosted, proper storage is key to keeping it fresh and flavorful. If you plan to enjoy it within a few days, simply cover the cake tightly with plastic wrap or place it in an airtight container. It can be stored on the counter for up to 2 days, especially if your kitchen is cool. For longer freshness, I recommend storing it in the fridge for up to 5 days. The cream cheese frosting benefits from refrigeration, helping it stay firm and delicious.

Freezing Banana Snack Cake for Future Enjoyment

This cake is also excellent for freezing, allowing you to enjoy a homemade treat whenever a craving strikes! You have a couple of options for freezing:

• Freezing Undecorated Cake: If you want to bake ahead, you can freeze the cake layers before they are decorated. Once the cake has cooled completely, wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil. This prevents freezer burn. Store in the freezer for up to 2-3 months. Thaw at room temperature before frosting.
• Freezing Decorated Cake (Whole or Sliced): You can also freeze the entire decorated cake or individual slices. For a whole cake, place it in the freezer uncovered for about an hour until the frosting is firm. Then, wrap it tightly in plastic wrap and then foil. For individual pieces, flash freeze slices on a baking sheet until firm, then transfer them to an airtight freezer-safe container or bag. This method prevents the slices from sticking together. Frozen cake or slices can last for up to 1 month. To enjoy, simply thaw in the refrigerator overnight or at room temperature for a few hours.

How to Serve: Once your cake is frosted and ready, you can cut it into 9, 12, or even 16 squares, depending on your preferred serving size. I personally love to serve this cake at room temperature, as it allows the flavors of both the cake and frosting to truly shine. My husband, however, enjoys a more unconventional approach: served in a bowl with a generous splash of milk poured over it, creating a delightful “cake and milk” experience!

Finally, if you’ve enjoyed baking this delicious banana snack cake, be sure to explore more of our fun cake recipes and all things delightful listed below. Happy baking!

Remember, your feedback is invaluable! Please LEAVE A STAR AND A COMMENT REVIEW if you love the recipe or have any questions. Also, make sure to follow me on Instagram, Pinterest, and TikTok for more fun baking ideas, behind-the-scenes, and delicious inspiration!

Recipe Card

Banana Snack Cake

Molly Murphy

Small in size, but bold and flavorful in taste. This is a single banana cake layer with a vanilla bean cream cheese frosting.

5 from 2 votes

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Ingredients

For the banana cake layers

• 1 ¾ cups all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• 1 teaspoon vegetable oil
• ¾ cups granulated sugar
• 2 large eggs room temperature
• ⅔ cup buttermilk room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon banana extract optional
• 2 medium-sized ripened bananas mashed

For the cream cheese frosting

• ½ cup unsalted butter room temperature
• 3 ounces cream cheese room temperature
• 2 cups powdered sugar measured and then sifted
• 2 tablespoons heavy whipping cream
• ½ teaspoon pure vanilla extract
• ½ teaspoon vanilla bean paste
• pinch of salt

Instructions

For the cake

• Preheat your oven to 325 degrees F (160 degrees C). Spray an 8×8 inch square cake pan with cooking spray, line with parchment paper, and spray again. Set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
• In another medium sized bowl, mash the bananas with a fork until they are completely mashed.
• In a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on medium-high speed until light and fluffy, about 5 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl.
• Turn the mixer speed down to medium, and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds for each addition). Add the vanilla and banana extract (if adding) and mix on low.
• With the mixer on low, add half of the dry ingredients, and half of the buttermilk, mix until just combined. Then add the rest of the buttermilk and dry ingredients, mixing until just incorporated. Do not overmix and remove bowl from stand mixer.
• With a rubber spatula, fold in the mashed bananas until just incorporated. Make sure to scrape down the bottom of the bowl to ensure even distribution.
• Add the batter to the prepped pan, and carefully smooth the batter with a small offset spatula to create an even layer. Bake until a toothpick comes out clean, or with only a few crumbs on it, about 35-40 minutes. Baking time may vary slightly depending on your oven.
• Let the cake cool in the pan for roughly 10 minutes. Then, carefully transfer the cake out of the pan and onto a cooling rack. Let the cake cool completely to room temperature before frosting. While the cake is cooling, prepare the frosting.

For the cream cheese buttercream

• In the bowl of an electric mixer, combine the room temperature butter and cream cheese. Beat on medium speed for about 2 minutes until smooth and combined. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes to ensure it’s lump-free.
• With the mixer on low speed, gradually add the sifted powdered sugar. Follow with the heavy whipping cream, vanilla extract, vanilla bean paste, and a pinch of salt. Beat on low just until combined, then stop and scrape down the sides of the bowl with a rubber spatula.
• Turn the mixer up to medium speed and beat for about 3 to 5 minutes until the frosting is light, fluffy, and visibly increased in volume.
• With a rubber spatula or a sturdy wooden spoon, hand-beat the frosting against the sides of the bowl for a minute or two. This technique helps to remove any trapped air pockets, resulting in a super smooth and silky frosting for your cake.
• Once the cake is completely cooled, use an offset spatula to generously frost the top of the cake with your creamy vanilla bean cream cheese frosting. This cake is equally delicious served at room temperature or chilled. However you serve it, it promises to be a delightful treat that will not disappoint!

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