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Banana Bread Snack Cakes

This banana bread snack cake doesn't need any frosting—just a dusting of powdered sugar. Guests are always amazed that I made this treat from scratch. —Denise Loewenthal, Hinckley, Ohio
  • Total Time
    Prep: 10 min. Bake: 30 min. + cooling
  • Makes
    9 servings


  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1/3 cup mashed ripe bananas (about 1 small)
  • 1/3 cup canola oil
  • 1/2 teaspoon vanilla extract
  • Confectioners' sugar


  • Preheat oven to 350°. In a bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan.
  • Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts
1 piece: 259 calories, 9g fat (1g saturated fat), 0 cholesterol, 147mg sodium, 44g carbohydrate (25g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Renee
    Jul 26, 2020

    Absolutely fabulous! I make a new banana bread/cake recipe at least twice a month and this is now my go-to! Thanks for great & easy recipe!

  • pajamaangel
    Apr 22, 2020

    No comment left

  • sugarpie68
    Aug 20, 2016

    I got up this morning craving banana bread and found this recipe. So I made it and it was easy to put together and delicious!! I'll definitely make this again.

  • suzanneconrad
    Dec 28, 2015

    So easy to put together. I added some mini chocolate chips to mine. Just delicious. I like the idea of substituting buttermilk for the water. I will try that next time..but quite good the way the recipe is written.

  • lvarner
    Mar 1, 2015

    This recipe is nice and easy to mix together. It's a great cake to make for busy week nights, or whenever you need a treat that comes together quickly. I like to add some chopped nuts to the batter, as well for added cruch and flavor.

  • mamaknowsbest
    Nov 4, 2013

    I must admit the only reason I tried this recipe was because I was out of eggs! Now, it is a keeper. A great combination between cake and bread. Since I had buttermilk on hand I used that instead of the water. A great recipe that we will be making for years to come. The first time I made these out of necessity now I make them because they are so well loved!

  • N.Sanders
    Mar 28, 2013

    No comment left

  • ccuelho
    Feb 8, 2013

    No comment left

  • micheleclow
    May 26, 2012

    I have been making this for years. When my now 12th grader was in 4th grade, he loved it so much, he asked me to make it for every potluck at school. I was asked my many parents for the recipe.

  • 1Heart4Jesus
    Nov 12, 2011

    This is definitely a keeper! I'm always looking for recipes that make a smaller amount (for 2). More than that, this cake is moist and sweet, and you can taste the banana! In lieu of the canola oil, you can always substitute it with 1/3 cup applesauce to make this a completely fat-free cake, with all the moist flavor and goodness! For a finished dessert, I might frost it very lightly with my caramel icing. A KEEPER!