Leftover bananas? Make Banana Snack Cake – cute little squares of banana cake deliciousness, perfect for after school or a late night nibble.
When my daughter goes back to college I faithfully find leftover bananas on the counter – and usually I make banana bread or muffins. But I wanted to try something that would be a fun twist on the banana go-to: so I came up with a cute little square cake that uses ripe bananas and yogurt to keep it moist and delicious. Top it with some whip cream or slice it in half, toast and butter it up. Keeps for a few days in an airtight container, but you won’t need that long to finish it up. Having a potluck at work? Cut into squares, half those up and you have a not too sweet treat to snack on while chatting about what happened on that dead/dance/reality show the night before.
- 1½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon or nutmeg
- ¼ tsp kosher salt
- 1 cup yogurt (plain or vanilla)
- 2 medium ripe bananas, mashed
- 1 tsp vanilla
- 1 large egg
- ¼ cup oil
- Preheat oven to 375 and grease and line a 9 inch square baking pan with parchment paper
- In your stand mixer or a large bowl stir/whisk flour, baking soda/powder, salt and cinnamon/nutmeg
- Combine remaining ingredients in a small bowl and add to flour mixture
- Beat on low speed/whisk to combine
- Pour mixture into prepared baking pan and smooth evenly
- Place baking pan on a baking sheet and bake for 20-25 minutes or until a toothpick comes out clean
- Let cool for 15 minutes and serve with whipped cream, jam or a little vanilla ice cream
- Leftovers can be wrapped up for three days
- You can freeze the cake for two months (bring to room temp and serve)
Need more banana ideas? Here are a few from some very special foodie friends!