Banana Snack Cake
What’s a snack cake? According to Wikipedia, a “snack cake” is a cream filled, frosting topped, chemical laden baked dessert confectionery. Barf.
According to me, a snack cake is a cake that you snack on. Duh.
When my daughter came to me with a request to create something out of the pile of overripe bananas sitting on our kitchen table, my mouthful of sweet teeth rejoiced. I’ve been MEGACRAVING cake lately and a quick Google search led us to a tasty looking banana cake recipe on Allrecipes.com. Of course we all know that I can’t not tinker with an already perfect recipe, so I tweaked a few things and ended up with my newest obsession: fluffy banana snack cake.
If banana bread and cake got together and had a child, this would be it. It’s light and fluffy and perfectly bananafied. It has the flavor of banana bread without the dense, chewy texture. I ate it sans topping, but I’m sure you could slather on some cream cheese or chocolate frosting and it would make a totally passable dessert cake. I’m already dreaming of sweet little fluffy banana cupcake babies. Oh yum.
What’s your favorite way to use up overripe bananas? Share with us in the comments section below!
Fluffy Banana Snack Cake
(adapted from THIS recipe on Allrecipes.com)
1 cup whole wheat flour
1.5 cups all purpose flour
1 tablespoon baking soda
pinch of salt
1/2 cup (1 stick) butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
4 ripe bananas, mashed
2/3 cup milk
1 teaspoon white vinegar
1 teaspoon vanilla
1. Preheat oven to 350 degrees F. Grease and flour an 11″x15″ glass baking dish. In a cup mix together milk and vinegar, set aside.
2. In a small bowl, whisk together flours, baking soda and salt, and set aside.
3. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately in one third increments with the milk mixture into the sugar mixture, combining thoroughly between additions. Pour batter into prepared baking dish.
4. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the baking dish on a damp tea towel over a wire cooling rack. Cool at least 15 minutes before removing from the baking dish.
Tips and Tricks:
* If you don’t like whole wheat flour, you can use all AP flour (the original recipe did not call for whole wheat flour). I’m sure you can also use all whole wheat flour, but I can’t promise that the texture will be as light.
* I kind of hate the term “pinch of”. My “pinch” of salt was a two-finger pinch, I’d estimate that it was probably around 1/8 teaspoon if you’re looking for a more accurate measurement.
* I cut the brown sugar down to 1/2 cup from the original recipe’s 2/3 cup and it was still sweet. If your sweet tooth isn’t as demanding as mine, you could probably whittle down the amount of white sugar also. I’d start with 3/4 cup instead of a full 1 cup, and experiment from there.
* I used 1% milk and vinegar in lieu of the original recipe’s buttermilk. You could do buttermilk if you have it, or sour cream, yogurt, or lemon juice (in place of the vinegar) and milk.
* Toss in a handful of chopped walnuts and a dash of cinnamon for a more banana bread-y experience. Or throw some chocolate chips into the mix if you’re feeling crazy (or, you know, if you’re allergic to nuts).
* If you want to frost your cake, try cream cheese, buttercream or chocolate frosting. A sprinkle of crushed nuts on top of the frosting will give it a little bit of that rustic pizzazz.
*If you don’t have an 11″x15″ baking dish, you can use two 8 inch pans (round or square), or a 9″x13″ pan/dish. If you use a 9″x13″, you should cook it a little longer (I’d guestimate 35-40ish minutes, or until a toothpick inserted into the center comes out clean).
* Baked cakes generally freeze well. If you freeze it when it’s still warm, it should retain moisture better and you won’t end up with a dry cake upon defrosting.