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- All-purpose flour:<\/strong> This is our favorite type of flour to use in a banana bread cake recipe. All-purpose flour provides the best crumb structure while still allowing the cake to be moist and tender.<\/li>\n
- Brown sugar:<\/strong> We love how brown sugar\u2019s caramelly taste plays with the flavors of super ripe, sugary bananas. Brown sugar also has more moisture than granulated sugar, lending that moistness to the banana bread cake.<\/li>\n
- Bananas:<\/strong> Unlike most banana bread recipes<\/a>, you\u2019ll need only about one banana for this recipe.<\/li>\n
- Canola oil:<\/strong> We use canola oil in this recipe for its neutral taste and its ability to keep cakes moist and tender for a longer time than butter.<\/li>\n
- Confectioners\u2019 sugar:<\/strong> A simple dusting of confectioners\u2019 sugar adds the perfect amount of sweetness to this snacking cake.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Create the batter<\/h3>\n
Preheat the oven to 350\u00b0F. In a bowl, whisk together the flour and baking soda. In another bowl, whisk together the brown sugar, water, mashed banana, oil and vanilla. Stir the wet mixture into the dry mixture just until moistened.<\/p>\n
Step 2: Bake the cake<\/h3>\n
Grease an 8-inch square baking pan. Pour the batter into the pan and smooth it out. Bake the cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.<\/p>\n
Step 3: Garnish the cake<\/h3>\n
Take the cake out of the oven and allow it to cool completely to room temperature on a wire rack. Dust the cake with confectioners’ sugar, and cut it into nine pieces.<\/p>\n
![\"Banana](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Bread-Snack-Cakes_TOHcom24_22856_DR_02_22_3b.jpg?fit=700%2C1024\")
Recipe Variations<\/h2>\n
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- Spread on a cream cheese frosting:<\/strong> Want something a little more indulgent on top than a dusting of confectioners\u2019 sugar? Finish the cake with a rich and tangy cream cheese frosting<\/a> instead! In a large bowl, use a hand mixer or stand mixer to beat 8 ounces softened cream cheese, 1\/2 cup softened butter, 2 teaspoons vanilla extract and, if desired, 1\/8 teaspoon salt until fluffy. Then, gradually beat in 3-3\/4 to 4 cups confectioners’ sugar to achieve your desired consistency.<\/li>\n
- Add in extras:<\/strong> Sprinkle chopped macadamia nuts or sliced bananas into the cake batter. The extra flavor and texture will make this cake truly irresistible.<\/li>\n
- Bake in a different pan:<\/strong> Don\u2019t have an 8-inch square baking pan? No problem! According to our baking pan conversions<\/a> guide, you can bake this banana bread cake recipe in a 9-inch round cake pan or a 9×5-inch loaf pan. Keep in mind the loaf pan may need more baking time.<\/li>\n<\/ul>\n
How to Store Banana Bread Cake<\/h2>\n
To store, allow the banana bread cake to cool completely to room temperature. Cover the pan in storage wrap or aluminum foil, or place the pieces in an airtight container. Keep the banana bread cake at room temperature for up to three days or in the fridge for up to five days.<\/p>\n
Can you make banana bread cake ahead of time?<\/h2>\n
Yes, you can make the banana bread cake about two days in advance before serving. If you decide to add a cream cheese frosting, wait to whip up the frosting until you\u2019re ready to serve the cake.<\/p>\n
![\"Banana](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Bread-Snack-Cakes_TOHcom24_22856_DR_02_22_4b.jpg?fit=700%2C1024\")