BANANA BREAD SNACK CAKE — Traditional banana bread is baked in a square pan and sprinkled with sugar to create a crunchy topping on this baked banana treat.
I have tried so many recipes for using up over-ripe bananas, and this Banana Bread Snack Cake is hands-down one of my absolute favorites!
The secret to this “banana bread” is that it’s baked in a 9-inch square pan, and sprinkled with sugar before baking, which gives it that amazing, crunchy topping you see.
Whenever I have ripe bananas, I look for a new banana bread recipe to try. I finally found my favorite! This is, without a doubt, the BEST banana bread/cake recipe I have ever baked!
The sugar topping is an unbelievable surprise! This is now my go to banana recipe! ~ Barb
Which, if you ask me, kind of transforms it from bread to cake. But the kind of cake that it’s okay to eat for breakfast, or a late-night snack, if you know what I mean.
Seriously though, that sugar topping! I don’t know where that’s been all my life, but I’ll be sprinkling sugar on every banana flavored bread or cake I make from here on out.
To say my family loved this would be a huge understatement. If I would have had enough bananas, I would have gladly doubled the recipe. This stuff disappeared within in a day.
And as soon as it was gone, I wanted to make it again. Alas, it really does need to be made with very ripe bananas, so I had to wait several days for my newly purchased bananas to ripen.
I don’t know why something as simple as changing the type of pan can transform the whole banana bread experience, but it does. Although I’m sure you could still bake this in a loaf pan and it would be delicious.
No matter what kind of pan you bake this banana bread in, the sugar topping is an absolute must! I hope you love this simple (yet utterly amazing) banana treat as much as we did.
Really, just make it. You can thank me later.
Be sure to save this Banana Bread Snack Cake recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Banana Bread Snack Cake
- Brown sugar
- Baking soda
Banana Bread Snack Cake
Traditional banana bread is baked in a square pan and sprinkled with sugar to create a crunchy topping on this baked banana treat.
- 1/2 cup (1 stick) butter, melted and cooled
- 1 cup packed brown sugar
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 4-5 very ripe bananas, mashed
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- Preheat oven to 350 degrees. Spray an 8 or 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.
- Pour the batter into the prepared pan. Sprinkle the sugar evenly over the top.
- Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center. Let the bread cool slightly in the pan on a rack. Cut into squares to serve.
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Who Dished It Up First: Adapted from the Magnolia Table Cookbook
This looks amazing. Excuse my ignorance, but would a 9″ pan be a 9×13 or a 9×9?
Thank you! It would be the square pan–9×9 inches. 8-inch would work too.
Whenever I have ripe bananas, I look for a new banana bread recipe to try. I finally found my favorite! This is, without a doubt, the BEST banana bread/cake recipe I have ever baked! The sugar topping is an unbelievable surprise! This is now my go to banana recipe! Thanks for sharing
Can’t wait to make this! Would brown sugar instead of the white sugar on top work? Maybe it wouldn’t be a crunchy, but it might enhance the flavor of the topping?
I think it would work fine!
I made this wonderful snack cake this morning to have with my coffee! How nice. I did not use a full 1/4 cup of sugar on the top, however, I still got the wonderful crunch! I also added cinnamon and cardamon (family love). This is my go to snack cake!
I want to thank you for this recipe and the inspiration it has given me. I will be changing a few of the ingredients like applesauce for butter and flax for eggs. I feel good it will turn out with your directions. It looks amazing! Thank you for sharing.
So far, making this is a breeze. We’ll see how the taste is!
Luv this recipe – &’so does my husband. I’m on my 3rd cake in 2 weeks! It’s a keeper for sure!!
It’s tasty, but a little too sweet. Your recipe didn’t specify whether to use light or dark brown sugar. I’m only had dark. I also only used 1/2 of the sugar called for on the top. I would make this again using light brown sugar and less than one cup.
This came out wonderful! I used 1-1/2 cups gluten free flour (King Arthur brand), and only 1/2 cup brown sugar. I baked it in a 7×9 pan for 50 minutes. SO GOOD! (I also mixed it all by hand because I didn’t want to wake people by using the mixer.) I am going to use this from now on when I have too many over ripe bananas. Mmm!
Well, I tried it! 20 minutes at 325 degrees. Perfect! I just sprinkled sugar on each one before baking. Turned out great!
Peg how many muffins did you get from this recipe?
Love this recipe! Has anyone tried it in muffin form?
Absolutely love this recipe! Second time making it today – snow day and overripe bananas for the win!
I was curious how long you think is safe to keep the cake once made?
I’m sure we will eat it up pretty quickly but just in case. Also, do you recommend storing it in the container it’s made in or storing the squares in a container? Thanks in advance!
I just store it in on the counter in the container I made it in. The fridge would work too though.
What I love about this recipe is how y’all the cake rises. The pieces are huge. I Have made this about 4 or 5 times and I always double it (but keep the banana amount the same) and put it in a 9×13.
My family loves this Banana Bread snack cake! I love sharing in when ever I make it and it’s always a hit! I like that the recipe calls for 4 to 5 bananas so I can use of a bunch of bananas. Bananas always get brown before we can use them up. Love love love this recipe!!!!! Thank you so much for sharing!!
Hello from NC!
I just found this recipe this morning on Pinterest. My husband and I enjoyed a warm piece for dessert after our lunch! We loved it!
I had an abundance of walnuts so I used them in place of the pecans. And, I just used a whisk to mix the wet ingredients. Will definitely make again! Thanks!
Tried it for the first time last month-my three teenage girls loved it-it’s our Sunday morning go-to treat now! LOVE it! Make sure you use really ripe (starting to turn brown) bananas for the best flavor!
This is my favorite corona-baking recipe so far! LOVE it and will make it again and again. I used walnuts as that’s what I had on hand and also put a tiny bit of cinnamon with the sugar on top. So Yummy, thank you!
As bananas can vary quite a bit in size, what would be the volume of mashed bananas needed?
I found the recipe in Joanna Gaines cookbook a few months ago and have made it a dozen times as it’s my husband’s absolute favorite! I’ve used 5 bananas of varying sizes each time and it comes out perfectly each time.
AMAZING! This is the only banana bread recipe I will ever need! Thank you!
Hi – my cake is in the oven now! fingers crossed – Im not much of a baker but hoping for the best 🙂 1 question – how “ripe” is too ripe for bananas?
There’s no “too ripe” for bananas in this recipe. I have the issue of not having 5 ripe enough bananas so I use the oven method to ripen them quickly.
This looks like Joanna Gaines’ recipe…not saying she originated it, but it was the first I’d seen it baked in a square cake pan. It’s delicious!
This turned out amazing and so easy. I cut out the while sugar and added a quarter cup of shredded apples to give it a little sweetness and added moisture. Came out so delicious, hot out of the oven my son started eating it right away! Yum!
The BEST banana bread/cake I’ve ever made or tasted and I have lots of banana bread type recipes. This is so moist and full of flavor. I think using brown sugar instead of cane sugar along with five bananas is what gives this snack cake its added flavor. Two thumbs up!
Hi! I don’t have a 9×9 pan. Do you have a recipe adjustment for 9 x 13?
The easiest would be to just double the recipe. It may need to cook a bit longer.
I loved this recipe!!! I let it sit covered in tin foil and man, is it moist and delicious. I only needed to bake mine for about 34 min on 350, but it could just be that my oven gets pretty hot.
I’m glad it’s not just me. I came back after about 30 min and was thankful I did as it was clearly done. The edges a little too done tbh. Letting it cool, but it does smell delicious and I think it will taste great.
I really wish banana recipes would specify the actual volume of mashed bananas required, either peeled weight of mashed volume. Otherwise, a fine recipe and using it for muffins as they’re easiest for 2 people and I freeze extras for later.
My grandson and I just pulled this out of the oven! It’s a very easy recipe, we cooked as printed and it came out perfectly he can’t wait to take some home to his parents and little sister!
Can this be made with gluten free flour?
I haven’t tried it, so I can’t say for sure. But I’d love to hear how it goes.
Forgot to eat all my bananas and now they’re all mushy! Don’t have a bread tin in but luckily I found this and it turned out great! I didn’t use a 9×9 but a long rectangular flat tin and it was fine. Thank you so much!
Hi can i sub the pecans for pralines and add some raisins?
I don’t see why not!
For those wondering about the 9×13, I just baked the regular recipe (not doubled) for 20 minutes and it was perfect!
Have you ever added oatmeal to this? Would I just substitute it for some of the flour?
What is the measurement of the bananas? 2 cups? Bananas really very in size.
Thanks for the help. This looks great!
This is my new favorite recipe! It’s better than the traditional banana bread I make. Love how the sugar topping gets crunchy. It smells extra good when baking. Thanks for sharing this one!
Really good! Tastes like banana bread. I have a banana cake recipe which is more cake-like but I like this and it’s easy to make! I put cinnamon and nutmeg in the mix for a little added flavor and also sprinkled some cinnamon on top with the sugar. I used about half of the 1/4 cup of sugar on top as it just seemed like unneeded sugar. I used a 9×9 pan and baked it for 40 minutes and perfect! Will definitely make it again!
I used 4 large very ripe bananas and 1/2 cup packed brown sugar. I find it not sweet enough so next time I will up it a bit. I used oil instead of butter. I added 1/4 cup milk protein powder and 1 Tbs of ground chia seed. I added some chocolate chips along with the pecans. It’s an incredibly moist cake. It also has a nice texture.
On days two my topping was moist, is there a way to reheat to crisp it up again?
Made them into muffins today! They were delicious, followed the recipe exactly. Baked at 350 for 20 mins. Made 15 cupcakes.
How much butter?
Excellent recipe! I doubled the ingredients, except for the bananas, and made in a 13×9 pan.
I think I’ll have to try this one again. I put the timer for 45 minutes but noticed it smelled done after 30. Checked and it was already over cooked and dry by that point. The sugar also just stayed like plain sugar on top, so instead of what looks like a satisfying crunch on top it just was grainy. Not sure if you have recs on the sugar, but next time I’ll take it out after 20-25 minutes.