Banana Snack Cake with Cream Cheese Frosting
Need a lacto ovo vegetarian side dish? Banana Snack Cake with Cream Cheese Frosting could be a super recipe to try. For 64 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 20g of fat, and a total of 463 calories. This recipe serves 12. Head to the store and pick up vanillan extract, vegetable oil, buttermilk, and a few other things to make it today. It is brought to you by Brown Eyed Baker. This recipe is liked by 6051 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 27%. If you like this recipe, you might also like recipes such as Applesauce Snack Cake with Cream Cheese Frosting, Pumpkin Snack Cake with Cream Cheese Frosting, and Pumpkin Snack Cake with Cream Cheese Frosting #SundaySupper.
Servings: 12
Preparation duration: 45 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon baking soda
4 ripe bananas, mashed
1 cup buttermilk
8 ounces cream cheese, at room temperature
2 eggs
2 cups all-purpose flour
4 cups powdered sugar
½ teaspoon salt
½ cup unsalted butter, at room temperature
2 teaspoons vanilla extract
¼ cup vegetable oil
Equipment:
baking pan
oven
whisk
bowl
hand mixer
spatula
frying pan
wire rack
knife
plastic wrap
Cooking instruction summary:
1. Make the Cake: Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan; set aside.2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.3. Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pan. 4. Bake for 30 to 35 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Set on a wire rack to cool completely.5. Make the Cream Cheese Frosting: With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to medium-low and gradually add the powdered sugar until it has all been combined. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy. 6. Spread the frosting over the cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container and kept at room temperature or in the refrigerator for up to 4 days.
Step by step:
1. Make the Cake: Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
3. Using an electric mixer, beat the sugar and oil together on medium speed until completely combined.
4. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pan.
5. Bake for 30 to 35 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Set on a wire rack to cool completely.
6. Make the Cream Cheese Frosting: With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to medium-low and gradually add the powdered sugar until it has all been combined.
7. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy.
8. Spread the frosting over the cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container and kept at room temperature or in the refrigerator for up to 4 days.
Nutrition Information:
covered percent of daily need
