The Easy Banana Bread Cake Anyone Can Make

Everyone has a different ideal banana-ripeness level. Some prefer their bananas still tinged with green, and others like to see a few brown spots before they dig in. But bananas ripen fast and become overripe even faster. In fact, when I buy a bunch of bananas, I assume that I’ll have at least a few that will get too ripe for my tastes before I can eat them. What’s a girl to do?

Usually, the answer is banana bread. But banana bread fits nicely in the breakfast category, and sometimes I want something a little more dessert-oriented. Enter: banana bread snacking cake.

This stir-together, one-bowl cake hits all the banana bread notes I love with a subtle spice, warm banana flavor, and tender, moist crumb. But it’s a little sweeter, lighter, and fluffier than dense banana bread. The best part of a snacking cake is that you can make it in one bowl and serve it right out of the baking pan for a no-fuss presentation.

Tips for Making Banana Bread Snacking Cake

• Ripen bananas faster: Place the bananas in a paper bag with another ripe fruit like an apple or avocado, and close the bag to trap the ethylene gas. Or place them in a warm spot, like near a sunny window or a heating vent, or try this trick from a pastry chef.
• To serve on a platter: Make a parchment paper sling to line the baking pan, with 2 sides of the parchment overhanging the pan. Once the cake has cooled for half an hour, use the sling to lift the cake out of the pan and cool it completely. Proceed to frost or dust the cake with powdered sugar, slice, and serve. 

How To Serve Banana Bread Snacking Cake

The optional cream cheese frosting is a nice, tangy topper—it contrasts beautifully with the rich banana cake. However, a little powdered sugar is even easier. Or, make a simple glaze with powdered sugar, vanilla, and a splash of milk and drizzle it over the cake.