Brown Sugar Banana Snack Cake

If you’re anything like me, you always seem to have a few overripe bananas sitting on the counter, just waiting to be turned into something delicious. And while banana bread is always a classic, let me introduce you to something even better—Brown Sugar Banana Snack Cake.

This banana snack cake is everything you love about banana bread but in a soft, fluffy cake form with a rich caramel-like flavor. It’s topped with the most luscious brown sugar cream cheese frosting, adding just the right amount of sweetness and tang to complement the bananas. Plus, it’s a one-layer cake made in under 1 hour, which means minimal effort with maximum flavor!

Baking with bananas is the perfect way to use your overripe bananas. And if you have extra bananas left over, you’ll also want to try my sour cream banana muffins made with 2 bananas and baked banana donuts for easy breakfast options that freeze well!

Ingredient Notes & Substitutions

• Butter - I always use unsalted butter to better control the salt in the recipe. Make sure it’s at room temperature. If you only have salted butter, you can use it–just omit the added salt in the recipe.
• Eggs - For the best texture, use room temperature eggs, as they blend more evenly into the batter. If you forget to remove them beforehand, just place the eggs in a bowl of warm water for 5-10 minutes.
• Sour cream - This adds extra moisture and richness. If you don’t have sour cream, swap it for Greek yogurt or even buttermilk for a slightly lighter texture.
• Milk - I always use whole milk, as it provides the most moisture and structure, but you can substitute low-fat milk or even a plant-based alternative if needed. Just keep in mind that the texture may vary slightly.

Please see the recipe card for the complete list of ingredients and measurements.

Step-By-Step Instructions

Whisk the dry ingredients. You can use a sifter or whisk to combine the ingredients.

Cream the butter and sugars. This is best done with a handheld or stand mixer with a paddle attachment. Mix for about 3 minutes.

Mix in eggs, vanilla, and banana. First, you’ll add the eggs and vanilla, and once combined, mix in the mashed banana.

Combine sour cream and milk. In a small bowl, whisk together to create a pourable consistency.

Add the dry ingredients and milk mixture. You should alternate adding the dry ingredients with the milk beating the mixture until just combined.

Bake the cake. Pour the batter into your prepared pan and bake for 30-35 minutes.

What To Frost Your Cake With

Because caramelized flavors pair well with bananas, brown sugar cream cheese frosting is my go-to, but there are many other options for finishing this cake.

1. Banana cream cheese frosting - If you love the sweet-tangy combination of cream cheese frosting but want even more banana flavor, this is the perfect match.
2. Banana buttercream frosting - A light, fluffy option still packed with banana goodness! This buttercream is made by whipping fresh banana into a classic buttercream base, giving it a naturally sweet and fruity flavor.
3. Chocolate fudge frosting - Banana and chocolate are a match made in dessert heaven! This rich, glossy frosting is made with melted chocolate and butter, creating a deep, fudgy flavor that complements the banana cake.

Helpful Tips

• Use overripe bananas for maximum flavor - The riper, the better! You’ll want deep yellow bananas with plenty of brown spots. Mash them well for a smooth, even texture in the batter. If your bananas are not ripe enough, you can use one of these two easy ways to ripen bananas quickly.
• Butter and flour your cake pan - Grease the entire pan with butter, dust it with flour, then place a parchment paper liner at the bottom. This ensures the cake releases cleanly and effortlessly from the pan.
• Don’t overmix the batter - Overmixing is the quickest way to turn a soft, tender cake into a dense one! Once you combine the wet and dry ingredients, mix until just incorporated. A few streaks of flour are fine–they’ll disappear as the cake bakes.

Storage

This banana snack cake stays incredibly soft and moist for days, making it perfect for prepping ahead! Store any leftovers in an airtight container in the fridge for up to 5 days—just bring it back to room temperature before serving for the best texture.

Want to freeze it? Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months! When you’re ready to enjoy, let them thaw at room temperature or pop them in the microwave for a few seconds for that fresh-baked taste.

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