Banana Snack Cake
This banana snack cake is unbelievably soft inside and every inch is covered with a crunchy walnut streusel topping.
Servings 12 servings
Calories 356kcal
Ingredients
Banana Snack Cake
- 3 medium ripe bananas, mashed (about 1-1/2 cups)
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
Walnut Streusel
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 cup chopped walnuts
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
Banana Snack Cake
- Preheat oven to 350F and lightly grease a round 9-inch cake pan. Set aside.
- In a large bowl, whisk mashed bananas, sugar, oil, eggs, yogurt, and vanilla until smooth. In a separate medium bowl, whisk flour, baking soda, spices, and salt until combined.
- Fold flour mixture into liquid until batter is just combined. Scrape into prepared pan and smooth top.
Walnut Streusel
- Combine all streusel ingredients in a small bowl until crumbly. Sprinkle evenly over batter.
- Bake cake at 350F 45-50 minutes until a toothpick inserted in center comes out clean. Cool cake completely on a wire cooling rack before cutting into squares. Enjoy!
Notes
Storing Instructions
Store cake in an airtight container at room temperature up to 4 days. Cake may also be frozen up to 2 months.
Nutrition
Serving: 1 slice snack cake | Calories: 356kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 160mg | Potassium: 204mg | Fiber: 2g | Sugar: 25g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg