My love for baking with bananas became even greater after I realized that it's a secret ingredient for making batters moister and sweeter without additional oil, eggs, honey, or maple syrup. And of course, there are the many ways to modify this recipe to your liking-check out all the comments (close to 400!) on the original recipe post to see all the subs and modifications folks have made over the years.
This cake uses the recipe for one loaf of banana bread baked in an 8 inch by 8 inch baking pan to give you snack cakes that are easy to grab and eat. You can double it to make a larger sheet cake, about 9 inches by 12 inches, and you'll likely need to bake it just a bit longer.
For the frosting or icing, my favorite is now a dreamy diary-free vanilla icing I use with my zucchini snack cake, or use one of the maple frostings I use with my pumpkin bars.
Banana Snack Cake
Ingredients
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup blanched almond flour
- ¼ cup coconut flour
- 2 tablespoons olive oil
- 3 large eggs
- 1 cup mashed bananas about 2 very ripe bananas
- ¼ cup maple syrup or honey
Instructions
- Preheat your oven to 350°F (175° C, or gas mark 4).
- Using a whisk or fork, blend all the dry ingredients together.
- Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended. You can also use a food processor or whisk it by hand.
- Grease an 8 inch x 8 inch baking pan with olive oil or other oil, and place parchment paper on the bottom of the pan to make it easier to remove the cake later.
- Add the batter to the baking dish and bake for 25 minutes or until the top is browned and a toothpick insert in the middle come out clean.
- Cool completely and frost.
- Store in the refrigerator for a few weeks.
Nutrition
Gina says
Hello. I was wondering if I was to swap out the cashews in the frosting for vegan cream cheese how much would I use? Would it still be a 1/2cup? Thank you so much for your time and delicious recipe
Erica says
Hi Gina! Yes, use the same amount.
Anita says
These are OH SO VERY GOOD! This is defo my new fave banana snack/sheet cake recipe. Thank you so much!
Erica says
Yay! Great to hear 🙂
Anita says
I just made this again today just sooo good My fave banana cake recipe, period! Do you think I can make this recipe into cupcakes? Thank you.
Erica says
Yes! I'm estimating here, but you'll get about 6-8 cupcakes and the baking time is about the same. Keep an eye on them in case its needs a bit less baking time.
Lauren says
I'm curious about the lemon juice in the frosting. Is it necessary?
Erica says
It's used to create a tangy flavor similar to cream cheese, but you can leave it out if you wish.