This banana snack cake is a delightful treat that's perfect for any time of the day. It's moist, flavorful, and incredibly easy to make. With the natural sweetness of bananas and a hint of vanilla, this cake is sure to become a family favorite. Whether you're looking for a quick dessert or a tasty snack, this recipe has got you covered.
Most of the ingredients for this recipe are common pantry staples, but if you don't usually have ripe bananas on hand, make sure to pick some up at the supermarket. They should be well-spotted for the best flavor. Additionally, vanilla extract is essential for adding depth to the cake's flavor, so don't skip it.
Ingredients for Banana Snack Cake Recipe
Bananas: Provide natural sweetness and moisture to the cake.
Sugar: Adds sweetness and helps with the cake's texture.
Butter: Adds richness and moisture to the cake.
Egg: Helps bind the ingredients together and adds structure.
Vanilla extract: Enhances the flavor of the cake.
Flour: Provides the structure for the cake.
Baking soda: Helps the cake rise and become fluffy.
Salt: Enhances the overall flavor of the cake.
Technique Tip for This Recipe
To enhance the flavor and texture of your banana snack cake, consider roasting the bananas before mashing them. Simply place the unpeeled bananas on a baking sheet and roast them in a preheated oven at 350°F (175°C) for about 15 minutes, or until the skins turn black and the bananas are soft. Let them cool slightly, then peel and mash. This step caramelizes the natural sugars in the bananas, adding a deeper, richer flavor to your cake.
Suggested Side Dishes
Alternative Ingredients
mashed ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture content and natural sweetness, making it a good alternative for bananas in baking.
sugar - Substitute with honey: Honey is a natural sweetener that can replace sugar, though it will add a slightly different flavor and extra moisture.
melted butter - Substitute with coconut oil: Coconut oil can replace butter, offering a similar fat content and a subtle coconut flavor.
beaten egg - Substitute with flaxseed meal and water mixture: Mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water can replace an egg, providing a similar binding effect.
vanilla extract - Substitute with almond extract: Almond extract can be used in place of vanilla extract, giving a different but pleasant flavor profile.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can replace all-purpose flour, adding more fiber and nutrients, though it may result in a denser texture.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, though it may slightly alter the taste and texture.
salt - Substitute with sea salt: Sea salt can replace regular salt, providing a similar flavor with potentially more trace minerals.
Other Alternative Recipes
How to Store / Freeze This Cake
- Allow the banana snack cake to cool completely before storing. This prevents condensation, which can make the cake soggy.
- Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, you can store it in an airtight container.
- For short-term storage, keep the wrapped cake at room temperature. It will stay fresh for up to 2 days.
- If you need to store the cake for a longer period, place the wrapped cake in the refrigerator. It will remain fresh for up to a week.
- To freeze the banana snack cake, first wrap it tightly in plastic wrap, then in a layer of aluminum foil. This double wrapping helps prevent freezer burn.
- Label the wrapped cake with the date before placing it in the freezer. The cake can be frozen for up to 3 months.
- When ready to enjoy, thaw the cake in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours.
- To refresh the cake's texture after thawing, you can warm individual slices in the microwave for about 10-15 seconds.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Wrap the banana snack cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.
Use a microwave for a quick reheat. Place a slice of banana snack cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be cautious not to overheat.
For a toaster oven, preheat to 300°F (150°C). Place the banana snack cake on a piece of parchment paper or directly on the rack. Heat for 5-10 minutes, checking frequently to ensure it doesn't get too crispy.
If you have a steamer, you can use it to gently reheat the banana snack cake. Place the cake on a heatproof plate and steam for about 5 minutes. This method helps retain the cake's moisture and softness.
For an air fryer, preheat to 300°F (150°C). Place the banana snack cake in the basket and heat for 3-5 minutes. This method can give the cake a slightly crispy edge while keeping the inside moist.
Best Tools for This Recipe
Oven: Used to bake the cake at the specified temperature of 350°F (175°C).
Baking pan: Greased to prevent the cake from sticking and to shape the cake while baking.
Mixing bowl: Used to combine the wet ingredients like mashed bananas, sugar, melted butter, beaten egg, and vanilla extract.
Another mixing bowl: Used to whisk together the dry ingredients such as flour, baking soda, and salt.
Whisk: Used to mix the dry ingredients thoroughly.
Spatula: Used to fold the dry ingredients into the wet ingredients until just combined.
Measuring cups: Used to measure the correct amounts of ingredients like flour, sugar, and butter.
Measuring spoons: Used to measure smaller quantities of ingredients like baking soda, salt, and vanilla extract.
Toothpick: Used to check if the cake is done by inserting it into the center of the cake.
Cooling rack: Used to cool the cake after it has been baked and removed from the oven.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the baking process.
Use a food processor: Quickly mash bananas and mix wet ingredients using a food processor to save time.
One-bowl method: Combine all wet ingredients in one bowl and gradually add dry ingredients to minimize cleanup.
Preheat the oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.
Use parchment paper: Line your baking pan with parchment paper for easy removal and less cleanup.
Banana Snack Cake
Ingredients
Main Ingredients
- 3 ripe bananas mashed
- ½ cup sugar
- ¼ cup butter melted
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a mixing bowl, combine mashed bananas, sugar, melted butter, beaten egg, and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before slicing and serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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