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    You are here: Home / Breads / Banana Bread Snack Cake

    Banana Bread Snack Cake

    October 3, 2018 by Danelle 43 Comments

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    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.


    Banana Bread Snack Cake

    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.

    Banana Bread Snack Cake

    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.


    Banana Bread Snack Cake


    Here’s what you’ll need to make Banana Bread Snack Cake


    • Butter
    • Brown sugar
    • Eggs
    • Vanilla
    • Bananas
    • Flour
    • Baking soda
    • Salt
    • Pecans  
    • Sugar
    Continue to Content
    Banana Bread Snack Cake

    Banana Bread Snack Cake

    Yield: 8-10 servings
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes

    Traditional banana bread is baked in a square pan and sprinkled with sugar to create a crunchy topping on this baked banana treat.

    Ingredients

    • 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

    Instructions

    1. Preheat oven to 350 degrees. Spray an 8 or 9-inch square baking pan with nonstick baking spray or line with parchment paper.
    2. With an electric mixer, beat together the butter, brown sugar, eggs, and vanilla until well blended. Mix in the bananas until combined.
    3. 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.
    4. Pour the batter into the prepared pan. Sprinkle the sugar evenly over the top.
    5. 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.

    Did you make this recipe?

    Please leave a comment, or tag @LetsDish on Instagram.

    © Danelle

     

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    Who Dished It Up First: Adapted from the Magnolia Table Cookbook 

    Reader Interactions

    Comments

    1. Michelle Strand

      October 03, 2018 at 11:49 am

      This looks amazing. Excuse my ignorance, but would a 9″ pan be a 9×13 or a 9×9?

      Reply
      • Danelle

        October 03, 2018 at 12:15 pm

        Thank you! It would be the square pan–9×9 inches. 8-inch would work too.

        Reply
    2. Barb

      February 23, 2019 at 4:12 am

      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

      Reply
    3. Evelyn

      April 15, 2019 at 3:18 pm

      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?

      Reply
      • Danelle

        April 17, 2019 at 12:04 pm

        I think it would work fine!

        Reply
    4. Joan

      June 11, 2019 at 11:34 am

      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!

      Reply
    5. Beth Vantsone

      July 30, 2019 at 7:42 am

      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.

      Reply
    6. Nancy Modderman

      August 08, 2019 at 7:40 am

      So far, making this is a breeze. We’ll see how the taste is!

      Reply
    7. Dar S

      August 23, 2019 at 8:30 am

      Luv this recipe – &’so does my husband. I’m on my 3rd cake in 2 weeks! It’s a keeper for sure!!

      Reply
    8. Rosemary

      October 27, 2019 at 6:18 pm

      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.

      Reply
    9. Paula

      December 30, 2019 at 7:13 am

      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!

      Reply
      • Peg

        February 04, 2020 at 9:34 pm

        Well, I tried it! 20 minutes at 325 degrees. Perfect! I just sprinkled sugar on each one before baking. Turned out great!

        Reply
        • Tricia

          April 29, 2020 at 11:11 am

          Peg how many muffins did you get from this recipe?

          Reply
    10. Peg

      February 04, 2020 at 5:32 pm

      Love this recipe! Has anyone tried it in muffin form?

      Reply
    11. Jess M

      February 07, 2020 at 1:49 pm

      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!

      Reply
      • Danelle

        February 07, 2020 at 3:24 pm

        I just store it in on the counter in the container I made it in. The fridge would work too though.

        Reply
    12. Betsy

      February 20, 2020 at 9:54 am

      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.

      Reply
    13. Erica

      March 05, 2020 at 3:42 pm

      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!!

      Reply
    14. Amy C

      March 31, 2020 at 11:36 am

      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!

      Reply
    15. Elizabeth Shampine

      April 20, 2020 at 6:31 am

      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!

      Reply
    16. Andrea

      April 22, 2020 at 5:26 pm

      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!

      Reply
    17. Julie

      April 25, 2020 at 3:37 pm

      As bananas can vary quite a bit in size, what would be the volume of mashed bananas needed?

      Reply
    18. Helen

      May 09, 2020 at 12:53 pm

      AMAZING! This is the only banana bread recipe I will ever need! Thank you!

      Reply
    19. Nance Sparks

      May 12, 2020 at 10:04 am

      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?

      Reply
    20. jenT

      May 23, 2020 at 11:55 am

      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!

      Reply
    21. Joy

      May 25, 2020 at 6:18 pm

      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!

      Reply
    22. Lynn S.

      May 29, 2020 at 5:19 am

      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!

      Reply
    23. Lauren

      June 17, 2020 at 2:44 pm

      Hi! I don’t have a 9×9 pan. Do you have a recipe adjustment for 9 x 13?

      Reply
      • Danelle

        June 17, 2020 at 4:05 pm

        The easiest would be to just double the recipe. It may need to cook a bit longer.

        Reply
    24. Sarah Lullo

      July 21, 2020 at 11:42 am

      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.

      Reply
      • Katarina McGuire

        October 02, 2020 at 5:15 am

        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.

        Reply
    25. Peggy Rouleau

      September 07, 2020 at 9:06 am

      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.

      Reply
    26. Becky Dowell

      October 22, 2020 at 6:45 pm

      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!

      Reply
    27. Deann

      November 02, 2020 at 6:40 am

      Can this be made with gluten free flour?

      Reply
      • Danelle

        November 02, 2020 at 9:06 pm

        I haven’t tried it, so I can’t say for sure. But I’d love to hear how it goes.

        Reply
    28. Maya

      November 06, 2020 at 2:23 pm

      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!

      Reply
    29. Jazz

      January 12, 2021 at 11:35 pm

      Hi can i sub the pecans for pralines and add some raisins?

      Reply
      • Danelle

        January 13, 2021 at 11:55 am

        I don’t see why not!

        Reply
    30. melissa

      January 17, 2021 at 7:32 am

      For those wondering about the 9×13, I just baked the regular recipe (not doubled) for 20 minutes and it was perfect!

      Reply
    31. Dana

      February 12, 2021 at 2:04 pm

      Have you ever added oatmeal to this? Would I just substitute it for some of the flour?

      Reply
    32. Diane Lazos

      March 20, 2021 at 5:58 pm

      What is the measurement of the bananas? 2 cups? Bananas really very in size.
      Thanks for the help. This looks great!

      Reply
    33. Carol

      April 02, 2021 at 2:24 pm

      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!

      Reply
    34. geekgal

      April 13, 2021 at 8:59 am

      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!

      Reply

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