Best Banana Snack Cake Recipes

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CHOCOLATE-BANANA SNACK CAKE



Chocolate-Banana Snack Cake image

This banana cake studded with chocolate chips and infused with sweet fruity flavor is made easy with common baking ingredients that you probably already have on hand. Ripe bananas are the secret to achieving a rich texture, while baking cocoa and sugar give the cake a luxurious chocolate flavor. Enjoy it for an afternoon snack or a post-dinner treat on any day of the week.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 9

Number Of Ingredients 10

2 very ripe medium bananas
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1/3 cup vegetable oil
1/3 cup water
1 teaspoon baking soda
1 teaspoon white vinegar
1/4 teaspoon salt
1/3 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
  • Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g

BANANA SNACK CAKE



Banana Snack Cake image

"I often make this moist banana cake for birthday days," remarks Dawn Fagerstrom from Warren, Minnesota. "The recipe is good for making cupcakes, too - they taste great even without frosting."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 16

1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose or whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped nuts
FROSTING:
1/2 cup packed brown sugar
1/4 cup butter, softened
6 tablespoons 2% milk
2-1/2 to 3 cups confectioners' sugar

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, in a large saucepan, combine brown sugar, butter and milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.

Nutrition Facts : Calories 461 calories, Fat 16g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 376mg sodium, Carbohydrate 76g carbohydrate (58g sugars, Fiber 3g fiber), Protein 6g protein.

EASY CHOCOLATE-BANANA SNACK CAKE



Easy Chocolate-Banana Snack Cake image

Snack cake has never tasted so good. This easy (no mixer needed!), chocolaty cake is a genius new go-to anytime you have ripe bananas on hand.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 18

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 container (5.3 oz) Greek vanilla yogurt
1 cup mashed ripe bananas (2 to 3 medium)
1/4 cup vegetable oil
3 eggs
3/4 cup plus 2 tablespoons miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, stir cake mix, yogurt, bananas, oil and eggs with spoon until well blended. Add 3/4 cup chocolate chips; mix to distribute evenly in batter.
  • Spread in pan. Sprinkle evenly with 2 tablespoons chocolate chips.
  • Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 6 rows by 3 rows.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 16 g, TransFat 0 g

MOIST BANANA SPICE SNACK CAKE WITH CREAM CHEESE ICING



Moist Banana Spice Snack Cake with Cream Cheese Icing image

Packed with warm, comforting cinnamon, nutmeg, allspice, and cloves, the spices in this super-moist banana cake just get deeper and richer with time.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 19

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
Pinch cloves
1/2 cup 1 stick unsalted butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups mashed ripe bananas (about 3 large)
1 cup sour cream
2 large eggs
1 8-ounce block light or regular cream cheese, room temperature
3 tablespoons unsalted butter (room temperature)
2 cups powdered (confectioner's sugar)
1/2 teaspoon vanilla
Pinch salt
Milk (only if needed for thinning the icing to a spreading consistency)

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 13-inch x 9-inch baking pan.
  • In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
  • In the bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an electric mixer, beat together the butter and sugar on medium speed until pale and fluffy, about 1 - 2 minutes. Add the eggs one at a time and mix until well incorporated. Mix in the sour cream and the bananas.
  • Pour in the flour mixture, a little bit at a time, beating continuously until well-incorporated.
  • Spread batter into the prepared pan.
  • Bake for about 25 minutes, or until the top of the cake is golden and a toothpick or tester inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool completely.
  • To make the frosting, fit a stand mixer with the beater attachment or use a large bowl and an electric hand mixer. On medium speed, beat together the cream cheese and butter until smooth. Turn the mixer to low and gradually add the powdered sugar. Once all the powdered sugar has been added, increase the speed to medium and beat for another 30 seconds. Add the vanilla and pinch salt; beat for another minute or so until smooth. Add a little milk (a couple of teaspoons at a time) if the frosting seems too stiff to spread.
  • Spread frosting onto completely cooled cake. Cut into 12 pieces and serve. Cover and store leftover cake in the refrigerator; it keeps well (and keeps getting better) for 3 - 4 days.

KITTENCAL'S BANANA CINNAMON SNACK CAKE OR MUFFINS (LOW-FAT)



Kittencal's Banana Cinnamon Snack Cake or Muffins (Low-Fat) image

A wonderful lower-fat cake/muffin recipe that's easy to make as everything is mixed by hand --- this recipe was tested and developed using low-fat yogurt although I would think that low-fat sour cream may be substituted with good results --- visit www.kittencalskitchen.com for more low-fat recipes!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 9 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2-3/4 cup sugar (or to taste)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup plain fat-free yogurt (can use low-fat yogurt)
3/4 cup mashed ripe banana
2 tablespoons oil
1 egg
1 1/2 teaspoons vanilla

Steps:

  • Set oven to 350 degrees F.
  • Grease a 8 or 9-inch square baking pan or line muffin tins with paper liners.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
  • In a small bowl, whisk together yogurt, banana, oil, egg and vanilla.
  • Pour over dry ingredients, and gently stir with a spatula until JUST blended (do not over mix).
  • Spread the batter into prepared baking pan.
  • Bake for about 25 minutes, or until the top of the cake is light brown, and edges begin to pull away from sides of the pan (bake slightly less time for muffins).
  • Cool cake in pan on rack for 10 minutes.
  • Loosen sides of cake with a dinner knife or a spatula.
  • Invert cake right side up and cool completely.
  • Sprinkle lightly with powdered sugar.

BANANA SNACK CAKE



Banana Snack Cake image

This quick and delicious snack cake is a favorite in our family.

Provided by Cindy

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h5m

Yield 24

Number Of Ingredients 13

1 cup white sugar
1 cup butter
2 eggs
½ cup buttermilk
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick cooking oats
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup chopped walnuts
½ cup flaked coconut
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, mix flour, oats, baking soda and salt together and set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Mix in buttermilk, bananas and vanilla. Add flour mixture and mix well. Finally, fold in the nuts, coconut and 1 cup of the chocolate chips.
  • Pour batter into a 9x13 inch pan. Sprinkle top with remaining 1 cup of chocolate chips. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 31 g, Cholesterol 36 mg, Fat 14.7 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 8.1 g, Sodium 247.7 mg, Sugar 18.1 g

BANANA OATMEAL SNACK CAKE



Banana Oatmeal Snack Cake image

Original recipe is from Allrecipes. I think this could also be great if you subbed white chocolate or butterscotch chips for the chocolate chips.

Provided by MTpockets

Categories     Dessert

Time 1h5m

Yield 1 13X9 pan

Number Of Ingredients 13

2 cups all-purpose flour
1 cup quick-cooking oatmeal
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter
1 cup granulated sugar
2 eggs
1/2 cup buttermilk
1 cup ripe mashed banana (about 2-3 medium)
1 teaspoon vanilla
1/2 cup walnuts, chopped
1/2 cup coconut, flaked
2 cups semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350'.
  • Grease and flour a 13x9 inch pan and set aside.
  • In a medium bowl add flour, oats, baking soda, and salt, mix to blend and set aside.
  • In a large bowl, cream together the butter and the sugar until fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in buttermilk, bananas, and vanilla.
  • Add flour mixture to the butter mixture and mix to blend.
  • Fold in nuts, coconut and 1 cup of chocolate chips.
  • Pour batter into prepared pan.
  • Sprinkle remaining 1 cup of chocolate chips over the top of the batter.
  • Bake at 350' for 30-35 minutes or until toothpick tests done.

BANANA SNACK CAKE



Banana Snack Cake image

This is a nice way to use up that last banana that's gotten too ripe. It makes a nice small snack cake (Hence, the name!) rather than a big bread loaf.

Provided by MTpockets

Categories     Breads

Time 50m

Yield 1 8x8 pan, 8 serving(s)

Number Of Ingredients 8

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup water
1/3 cup vegetable oil
1/2 cup ripe banana, mashed
1 teaspoon vanilla extract
confectioners' sugar

Steps:

  • Preheat Oven to 350'.
  • In a medium bowl, combine flour and baking soda.
  • In another bowl, whisk together brown sugar, water, oil, vanilla and banana.
  • Stir Into dry ingredients, just until moistened.
  • Transfer to a greased and floured 8x8 inches square pan.
  • Bake at 350' for 30-35 minutes or until toothpick inserted comes out clean.
  • Cool on a wire rack.
  • Dust with confectioners sugar before serving.

CHOCOLATE CHIP BANANA SNACK CAKE



Chocolate Chip Banana Snack Cake image

Make and share this Chocolate Chip Banana Snack Cake recipe from Food.com.

Provided by Joy1996

Categories     Dessert

Time 50m

Yield 15 serving(s)

Number Of Ingredients 11

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated sugar
1/2 cup butter, softened
2 eggs
1 cup sour cream
2 medium bananas, mashed (about 1 cup)
1 teaspoon vanilla
1 1/2 cups mini chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 13x9" pan.
  • Stir together the flour, baking powder, baking soda and salt in a medium bowl.
  • Set aside.
  • Beat the sugar and butter together until creamy.
  • Add eggs, one at a time, until well blended.
  • Add sour cream, banana and vanilla; mix well.
  • On low speed, blend in flour mixture gradually until well incorporated.
  • Stir in 1 cup of the mini chocolate chips.
  • Pour batter into pan and sprinkle the remaining 1/2c.
  • chocolate chips over top.
  • Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.

BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL



Banana Snack Cake with Coconut, Chocolate and Pecan Streusel image

The overripe banana is the baker's best friend. Unlike wilted lettuce and mealy apples, squishy brown bananas make for fabulous baked goods. I keep them in a big plastic bag in the freezer, adding super-soft specimens weekly. Here I've mashed them into a super-moist snack cake. The pecan and coconut streusel takes this treat way above the average banana bread and chunks of chocolate make the tender crumb irresistible.

Provided by Samantha Seneviratne

Categories     dessert

Time 2h

Yield 16 servings

Number Of Ingredients 20

1/2 cup sweetened flaked coconut
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats
1/4 teaspoon baking powder
2 tablespoons light-brown sugar
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, at room temperature
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus more for the pan
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup mashed banana (from 3 extra-ripe bananas)
1/2 cup sour cream, at room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate, chopped
1/2 cup sweetened flaked coconut

Steps:

  • For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.
  • For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.
  • In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
  • Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.

BANANA SPICE SNACK CAKE



Banana Spice Snack Cake image

A moist, lightly spiced snack cake that needs no frosting, but is great served warm with a scoop of vanilla ice cream.

Provided by Outta Here

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, softened (or vegetable shortening)
3/4 cup light brown sugar, firmly packed
1 large egg
1/4 cup buttermilk
1 teaspoon vanilla extract
2 bananas, ripe, mashed
1 1/2 cups all-purpose flour, unbleached
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°F.
  • Coat a 8-inch square baking pan with nonstick cooking spray.
  • In a large mixing bowl, with electric mixer, cream butter (or shortening) and brown sugar. Beat in egg, buttermilk, vanilla, and mashed banana until blended.
  • In a bowl, combine dry ingredients and spices.
  • Mix the dry ingredients into the butter mixture until moistened. Do not overbeat.
  • Pour batter into prepared pan and spread evenly.
  • Bake 25-30 minutes, or until a wooden skewer inserted into middle of cake comes out clean.
  • Cool in pan on wire rack for about 20 minutes.
  • Serve warm, or room temperature.

Nutrition Facts : Calories 272.9, Fat 11.2, SaturatedFat 6.8, Cholesterol 48, Sodium 282.1, Carbohydrate 40.8, Fiber 1.4, Sugar 21.5, Protein 3.5

DOUBLE CHOCOLATE BANANA SNACK CAKE



Double Chocolate Banana Snack Cake image

This is a really quick and easy recipe to whip up. Tip: if you have too many ripe bananas to eat, peel and freeze them. That way you'll always have them on hand to make this recipe (or any recipe that calls for mashed banana).

Provided by Deb Guglietti

Categories     Dessert

Time 1h5m

Yield 1 8inch cake

Number Of Ingredients 11

2 cups flour
1 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup mashed ripe banana
1/3 cup butter, melted
1 tablespoon lemon juice
1 teaspoon vanilla
3/4 cup mini chocolate chips or 3/4 cup regular chocolate chips

Steps:

  • Mix together flour, sugar, cocoa, baking soda and salt.
  • Make a well in the centre of the dry ingredients.
  • Add milk, banana, butter, lemon juice and vanilla.
  • Beat with a fork till well blended, about 2 minutes.
  • Stir in chocolate chips.
  • Pour into greased 9-inch square cake pan.
  • Bake in preheated 350F oven 45-50 minutes or until toothpick inserted in centre of cake comes out clean.
  • Cool completely and cut into squares.

BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL



Banana Snack Cake with Coconut, Chocolate and Pecan Streusel image

Yield 16 servings

Number Of Ingredients 0

Steps:

  • For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 234

APPLE BANANA BUTTERSCOTCH SNACK CAKE



Apple Banana Butterscotch Snack Cake image

Using cake flour make this cake lighter and fluffier than traditional all purpose flour. However, if you do not mind a dense, banana bread like consistency, then all purpose flour can be used. You can also use different flavored chips, chocolate or cinnamon work well too. Or try using Heath Bar Bits. You can also stir in a half cup of golden raisins, or other dried fruit bits for more texture. I prefer mine with just apple, but be creative! If serving the cake to company. I suggest lining the pan and turning cake out. It looks pretty when turned out, with a sprinkle of powdered sugar

Provided by Karen B @kittyohkitty

Categories     Cakes

Number Of Ingredients 13

3 cup(s) grated apple, peeled (unless you like the peelings)
2 medium bananas, mashed to a smooth puree
2 - whole eggs
1 large egg white
1 teaspoon(s) vanilla
2 cup(s) cake flour
3 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) ground ginger
1/2 cup(s) apple or orange juice
1 cup(s) butterscotch chips

Steps:

  • Pre-heat oven to 350 degrees. Spray a 9x13 inch cake pan with cooking spray. (If you plan to turn the cake out onto a platter, then you MUST line the pan with PARCHMENT paper or NON-STICK aluminum foil. Otherwise the butterscotch chips settle to the bottom and you will have serious trouble turning the cake out.) You may cool the cake in the pan and serve from the pan if you do not have parchment.
  • In a large mixing bowl. Beat the bananas to a smooth pureee. Then add the 2 whole eggs and the 1 egg white, and the vanilla and beat until creamy and smooth. In a separate, smaller bowl, combine the dry ingredients (flour, salt, baking powder, cinnamon, nutmeg, and ginger.) Do not add the grated apple or the butterscotch chips yet.
  • Add the dry ingredients alternately with the 1/2 cup of juice in two additions. Incorporate all the dry ingredients and beat for 50 strokes if by hand, or about a minute with a hand mixer. Stir in the butterscotch chips and the grated apple and turn batter into the prepared pan.
  • Bake the cake for 30-45 minutes in a 350 degree oven. Test the cake at 30 minutes. If NO gooey batter comes out on the tester, the cake is done. If there is gooey batter (not butterscotch or apple) then bake 5 minutes at a time additionally, until the tester comes out clean. Do not overbake.
  • If you want to turn the cake out, and have lined the cake pan with parchment or non-stick foil, then cool in the pan on a cooling rack for 5-10 minutes, until just warm, then turn the cake out onto a platter or cooling rack, and peel off the paper or foil. If serving from the cake pan, cool until just warm, then serve, or cool completely. Store leftover cake in the refrigerator, otherwise the moist apples will cause the cake to mold at room temperature.

BANANA CRUMB SNACK CAKE



Banana Crumb Snack Cake image

Combining bananas and almonds in this moist cake is a treat for your taste buds. Enjoy it for breakfast or surprise the kids by putting it in their lunchboxes on the first day of school. -Gina Buzzell, Ogden, Iowa

Provided by Taste of Home

Time 1h

Yield 12-16 servings.

Number Of Ingredients 12

2/3 cup slivered almonds
1/4 cup packed brown sugar
2/3 cup butter, softened
1-1/2 cups sugar
2 large eggs
3/4 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 cups mashed ripe bananas (3 to 4 medium)
1 cup sour cream
1 cup vanilla or white chips

Steps:

  • Preheat oven to 350°. In a small bowl, combine almonds and brown sugar; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract., Combine flour, baking soda and baking powder; add to the creamed mixture alternately with bananas and sour cream, beating well after each addition. Fold in chips. , Spread into a greased 13x9-in. baking pan. Sprinkle with reserved almond mixture. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

WHITE CHOCOLATE COCONUT BANANA SNACK CAKE



White Chocolate Coconut Banana Snack Cake image

Make and share this White Chocolate Coconut Banana Snack Cake recipe from Food.com.

Provided by KelBel

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 12

1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 cups mashed bananas
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
1/2 cup white chocolate chips
1/2 cup unsweetened coconut

Steps:

  • Mix butter, eggs, vanilla and sugars together in a large bowl until smooth.
  • Add bananas and combine.
  • Add powder, soda, salt and flour. Combine well.
  • Fold in chocolate and coconut.
  • Pour into a greased or sprayed 9"x13" pan.
  • Bake at 350F for 30-40 minutes.

Nutrition Facts : Calories 174.9, Fat 8.6, SaturatedFat 6, Cholesterol 28.3, Sodium 128.4, Carbohydrate 23.2, Fiber 1.4, Sugar 12.8, Protein 2.3

BANANA SPLIT SNACK CAKE



Banana Split Snack Cake image

"This rich and delicious treat is fun to serve," remarks Dumont, Minnesota field editor Renee Schwebach. "It was a blue-ribbon winner for me at the county fair several years ago."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 24-30 servings.

Number Of Ingredients 12

1/3 cup butter, softened
1 cup sugar
1 large egg
1 medium ripe banana, mashed
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped walnuts
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup maraschino cherries, quartered

Steps:

  • In a bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Add walnuts. Spread evenly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes. Sprinkle with the marshmallows, chocolate chips and cherries. Bake 10 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 119 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 59mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE-BANANA SNACK CAKE



Chocolate-Banana Snack Cake image

This banana cake studded with chocolate chips and infused with sweet fruity flavor is made easy with common baking ingredients that you probably already have on hand. Ripe bananas are the secret to achieving a rich texture, while baking cocoa and sugar give the cake a luxurious chocolate flavor. Enjoy it for an afternoon snack or a post-dinner treat on any day of the week.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 9

Number Of Ingredients 10

2 very ripe medium bananas
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1/3 cup vegetable oil
1/3 cup water
1 teaspoon baking soda
1 teaspoon white vinegar
1/4 teaspoon salt
1/3 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
  • Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g

BANANA SNACK CAKE WITH BROWN-BUTTER FROSTING



Banana Snack Cake With Brown-Butter Frosting image

I always seem to have "over-ripe" bananas that I try to use before they become way too mushy. I found this recipe in Good Housekeeping and tried it. All the other ingredients are staples in my pantry and it's a great way to use up those extra bananas -- my family thinks it is really delicious as well.

Provided by TasteTester

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

1 1/3 cups mashed fully ripe bananas (4 medium)
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup butter, softened (or margarine)
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
6 tablespoons butter (no substitutions)
3 cups confectioners' sugar
5 tablespoons milk
2 teaspoons vanilla extract

Steps:

  • To prepare Banana Snack Cake:.
  • Preheat oven to 350°F Grease and flour 13" by 9" metal baking pan.
  • In small bowl, mix bananas, lemon juice, and vanilla. In a separate bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
  • In a large bowl, with mixer at medium speed, beat butter with granulated and brown sugars 5 minutes or until light and creamy, scraping bowl often with rubber spatula.
  • Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and banana mixture, beginning and ending with flour mixture; beat just until smooth.
  • Spoon batter into pan and spread evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Coo cake in pan on wire rack.
  • To prepare Brown-Butter Frosting:.
  • In 1-quart saucepan, heat butter on medium heat 6-8 minutes or until melted and dark nutty-brown in color but not burned, stirring occasionally. Immediately transfer butter to pie plate; refrigerate 30 minutes or until firm.
  • In large bowl, with mixer at medium speed, beat butter, sugar, milk, and vanilla until creamy and smooth. Spread frosting evenly over cooled cake.

Nutrition Facts : Calories 431.1, Fat 14.8, SaturatedFat 9, Cholesterol 71.7, Sodium 296.1, Carbohydrate 72.1, Fiber 1, Sugar 53.3, Protein 3.7

STREUSEL-TOPPED BANANA-CHOCOLATE SNACK CAKE



Streusel-Topped Banana-Chocolate Snack Cake image

Bake this sweet banana and chocolate cake made using Bisquick® mix and Gold Medal® flour layered with cinnamon, sugar and flour mixture - perfect dessert for a party.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 11

1 1/2 cups Original Bisquick™ mix
1/2 cup Gold Medal™ whole wheat flour
1/2 cup packed brown sugar
2 ripe medium bananas, mashed (about 1 cup)
1/2 cup milk
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
1/4 cup packed brown sugar
1/4 cup Gold Medal™ whole wheat flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter or margarine

Steps:

  • Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
  • In large bowl, stir Bisquick mix, 1/2 cup flour, 1/2 cup brown sugar, the bananas, milk and vanilla. Gently fold in chocolate chips. Pour into pan.
  • In medium bowl, mix 1/4 cup brown sugar, 1/4 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Sprinkle topping evenly over batter in pan.
  • Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 10 g, TransFat 0 g

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