This Banana Bread Snack Cake is your classic banana bread baked in a square pan, and sprinkled with sugar to create a crunchy, crackly topping that is amazing!
I seem to have brown, spotted, ugly, over-ripe bananas sitting on my kitchen counter far too often. Do any of you have that problem?
Well now this Banana Bread Snack Cake has been added to my list of must-make list of banana recipes. This recipe comes from Joanna Gaines Magnolia Table Cookbook and it is so, so good. In the cookbook it’s actually called After-School Banana Bread, but because it’s baked in a square pan and is definitely more like a cake, I decided to call it Banana Bread Snack Cake.
When I saw this recipe I knew I would love it because of the sprinkled sugar on top. My grandma sprinkled the tops of her banana bread with sugar. It honestly takes banana bread to a whole new level. As it bakes, the sugar on top forms a crackly, sugary layer that is seriously magical.
Isn’t that sugary, crackly top the most beautiful thing ever? I think it’s my favorite part of this cake.
WHAT YOU’LL NEED FOR THIS RECIPE:
- Brown sugar
- Ripe bananas
- Baking soda
- Extra Sugar
This is such a simple recipe, no funny ingredients, just your basic pantry staples. So if you have ugly bananas staring you in the face, you need to make this cake ASAP.
TIPS FOR MAKING THIS BANANA BREAD SNACK CAKE:
- You can bake this banana bread cake in either an 8×8 pan or a 9×9 pan. I’ve baked it in both and prefer the 9×9 size. Why? Because I like the cake to be slightly thinner and not as tall as it is when you bake this in an 8×8. But if you prefer a taller cake, bake it in an 8×8.
- I like to place the pan I’m baking this cake in on top of a cookie sheet while it’s baking in the oven. This helps the bottom from getting too brown.
- The recipe calls for chopped pecans, but I leave them out. If you’re a fan of nuts, toss them in or you could even add chocolate chips (YUM!).
- I think this cake is best if you make it and let it sit for several hours or even wait and it eat it the next day.
- If you want to live on the edge, cut it in half, spread some butter on the insides of each half and then put the top back on . . . because why not? According to my grandma, butter makes everything better.
- 1/2 cup butter, melted and cooled
- 1 cup packed brown sugar
- 2 large eggs, beaten
- 2 teaspoons pure vanilla extract
- 4–5 very ripe bananas, mashed
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup chopped pecans (optional)
- 1/4 cup granulated sugar
- Preheat oven to 350 degrees. Spray an 8×8 or or 9×9-inch square baking pan with nonstick baking spray or line with parchment paper.
- With an electric mixer, beat together the butter, brown sugar, eggs, and vanilla until well blended. Mix in the bananas until combined.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the pecans, if using.
- Pour the batter into the prepared pan. Sprinkle the sugar evenly over the top.
- Bake for 40-50 minutes for an 8×8 pan or more like 35-35 minutes for a 9×9 pan, or until a toothpick comes out clean when inserted into the center.
- Category: Cakes & Cupcakes
Recipe Source: Adjusted slightly from Magnolia Table Cookbook