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!
(Originally published May 27, 2020)
I’m 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?
Most of the time I make banana bread, because it’s simple, fast, and my boys love it. But I do like to switch things up sometimes and make this Amazing Banana Cake or these Sour Cream Banana Bars.
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:
- butter
- brown sugar
- eggs
- vanilla
- ripe bananas
- flour
- baking soda
- salt
- 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.
Magnolia Table Banana Bread
- Total Time: 50 minutes
- Yield: 16 pieces 1x
Description
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! ♡
Ingredients
- 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
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup chopped pecans (optional)
- 1/4 cup granulated sugar
Instructions
- 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 35-40 minutes for a 9×9 pan, or until a toothpick comes out clean when inserted into the center.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Cakes & Cupcakes
Recipe Source: Adjusted slightly from Magnolia Table Cookbook
This looks so great. Wondering if you found it in her original cookbook or the new one that has just come out? I haven’t seen either one, but I know they are big bestsellers! I will have to try this one!
Hey Teresa! How are you doing? It’s from her first cookbook. I added a link on my site so you can see link to it on Amazon if you’d like. It’s got some great recipes in it. I really want to get her second one that just came out. Hope you’re surviving through all this craziness. It’s great to hear from you.
Tastes great! Mine was too much for a square pan so I baked it in an 8 X 11 inch pan.
This was an excellent recipe! All very basic/common ingredients no sour cream, buttermilk etc and it didn’t need it! My new go-to banana cake recipe!
★★★★★
So happy you loved it Stephanie!
Yum! Thanks for posting!
★★★★★
Can you bake this in a 9×13 pan?
Hi Mel! If you double the recipe you can use a 9×13 pan.