Banana Snack Cake with Brown Sugar Cream Cheese Frosting
5 from 5 votes
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 16slices
Calories 361
This moist, flavorful snack cake is enough for a small family or "just because" with leftovers for a couple of days. Boasting in sweet banana, the cake is paired with a brown sugar cream cheese frosting.
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Ingredients
Banana Cake:
180gramsall purpose flour(1½ cups)
1teaspoonbaking soda
½teaspoonfine sea salt
227gramsbananas(about 2 average sized bananas, weighed after being peeled)
60gramssour cream, at room temperature(¼ cup)
2large eggs, at room temperature
30gramsvegetable oil(2 Tablespoons)
½teaspoonvinegar
1teaspoonvanilla
113gramsunsalted butter, at room temperature(8 Tablespoons)
105gramslight brown sugar(½ cup)
75gramssugar(¼ cup plus 2 Tablespoons)
Brown Sugar Cream Cheese Frosting:
8ouncescream cheese, at cold room temperature(softened)
85gramsunsalted butter, at room temperature(6 Tablespoons)
147gramslight brown sugar(⅔ cup, packed )
2teaspoonsvanilla extract
1teaspoonmolasses(optional)
⅛teaspoonsalt
300gramsconfectioner’s sugar, plus more as needed(2½ cups)
Instructions
Banana Cake:
Preheat oven to 350° F. Line an 8 inch x 8 inch baking pan with parchment paper or grease the pan with non-stick spray or butter.
In small bowl, whisk together the flour, baking soda and salt. Set aside.
In a blender, puree the bananas, sour cream, eggs, oil, vinegar and vanilla until smooth.
In the bowl of an electric mixer (or in a bowl with a hand mixer), cream the butter and sugars.
Add ⅓ of the liquid mixture to the butter/sugar mixer, beating until combined. Add ⅓ of the flour mixture and then ⅓ of the liquid mixture before the flour is fully aborbed. Repeat, ending with the flour mixture, mixing just until the flour mixture is fully absorbed. Be careful not to overmix.
Pour the batter into the prepared pan and bake 35-40 minutes. A toothpick should come out clean.
Frosting:
Beat together cream cheese, butter and brown sugar on medium-high speed until light and fluffy, 2-3 minutes. Let sit for 10 minutes to allow the brown sugar to fully dissolve. Mix in vanilla, molasses (if using), salt, and confectioner’s sugar. Add additional sugar if needed so it is thick and spreadable. Whip another minute or two until it is smooth, light and creamy. Spread or pipe onto cooled cake as desired.
Notes
Instead of vinegar, you can use 1 tsp. lemon juice.
To make this snack cake last even longer, freeze individually wrapped slices. It will come to room temperature in about a half hour, and no one will know it was ever frozen.