This banana snack cake is unbelievably soft inside and every inch is covered with a crunchy walnut streusel topping.

Whoever thought to put ‘cake’ and ‘snack’ in the same sentence together is my new hero.

And this banana cake is my new snack addiction and soon to be yours! With a lot of crunchy walnut streusel filling in every crack, of course.

The beauty of this being a snack cake is that it makes it appropriate for breakfast, a mid-day snack, dessert, or really any meal in between. Trust me, you’re gonna want it that often.

The batter for this cake comes together SUPER quickly and you definitely don’t need to be a professional baker to pull it off either. It’s very similar to a quick bread batter and is ready for baking in only minutes.

Giving you plenty of time to brew up some coffee because omg, don’t even get me started on how amazing warm slices of this cake pair with a cup of coffee.

This Snack Cake features…

A super soft and moist texture
Lots of banana flavor
A crunchy brown sugar walnut streusel

Making the Snack Cake

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Bananas
Brown sugar
Vegetable oil
Eggs
Greek yogurt
Vanilla extract
All-purpose flour
Baking soda
Cinnamon
Nutmeg
Cloves
Kosher salt
Walnuts
Unsalted butter

Tips for Perfect Snack Cake

Use ripe bananas – choose ripe bananas for easier mashing and a strong banana flavor throughout cake.
Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
Use a toothpick to test cake – insert a toothpick in the center of cake to test for doneness.

Recipe Variations

Try these ideas for a different twist on this cake.

Add chocolate – fold 1/2 cup semisweet or dark chocolate chips into batter.
Top cake with glaze – try topping cake with a simple powdered sugar glaze.
Use another nut – try pecans or almonds in place of the walnuts.

Storing and Freezing Cake

Allow the cake to cool completely, then store in an airtight container at room temperature 4 days. For best results, reheat individual slices in microwave for 10-20 seconds before serving.

To freeze cake, allow to cool completely, wrap cake well, and freeze up to 2 months. Thaw cake at room temperature and reheat for serving.

One bite of this luxurious cake and you won’t be turning to another snack anytime soon! The crumb of this cake is so moist and that crowning glory of walnut streusel is absolute perfection.

Snacktime doesn’t get much better than this!

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More banana-packed favorites to try next!

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