My Banana Snack Cake is a tender, moist banana cake finished with a creamy peanut butter–honey buttercream. Sour cream and a touch of cinnamon keep the cake soft and add a subtle depth of flavor.
Banana bread had its peak popularity in 2020, but I still reach for ripe bananas whenever I want a quick, comforting bake. This banana snack cake is perfect for an afternoon treat, a simple dessert, or to bring to brunch.
If you have two very ripe bananas on the counter, you already have the base for this snack cake. Use the recipe below to turn them into a soft cake topped with a peanut butter and honey buttercream.
Why You’ll Love This Recipe
- Bright banana flavor balanced by peanut butter and honey in the frosting.
- Quick and straightforward — you can make it in under an hour.
- Sour cream keeps the cake extra moist and tender.
- Cinnamon adds a warm, cozy note without overpowering the banana.
- A great snack cake for breakfast, coffee breaks, or dessert.
- Smaller, faster-baking alternative to a traditional banana loaf.
Ingredients
- About two overripe bananas (ripe enough to smell through the peel) — they give the best banana flavor.
- Room temperature unsalted butter for a rich cake and to control the salt level.
- Sour cream to keep the crumb soft and moist.
- A pinch of cinnamon for warmth.
- Peanut butter and honey to flavor the buttercream topping.
See the recipe card below for full ingredient amounts and measurements.
Substitutions & Variations
- Add mini chocolate chips to the batter for a chocolate-banana variation.
- If peanut butter isn’t your preference, swap the frosting for vanilla or cream cheese frosting.
- Fold chopped walnuts into the batter for texture — walnuts pair beautifully with banana.
If you try other substitutions, note any adjustments to baking time or texture and share the results in the comments.
Step by Step Instructions
Step 1: Mash the brown bananas in a bowl with a fork or masher until smooth.
Step 2: Whisk the dry ingredients — flour, baking soda, salt, and cinnamon — in a separate bowl.
Step 3: Cream the room-temperature butter with brown sugar until light. Add the egg, vanilla, and sour cream, mixing until combined. Stir in the mashed bananas.
Step 4: Fold the dry ingredients into the banana mixture just until blended. Pour into a parchment-lined 8×8-inch pan and bake at 350°F until golden and a toothpick comes out clean (about 22–28 minutes). Cool completely on a wire rack before frosting.
Step 5: For the frosting, beat softened butter with peanut butter, honey, and powdered sugar until smooth. Add a splash of milk or cream if the frosting is too thick.
Step 6: Spread the frosting over the cooled cake. If you like, top with chopped honey-roasted peanuts and a drizzle of honey. Slice into 9 or 16 squares and serve.
Expert Baking Tips
- If your bananas are still yellow, roast them (in the peel) at 350°F until soft and fragrant to concentrate the flavor.
- Bring wet ingredients to room temperature so they combine smoothly and the butter creams properly with the sugar.
- Line your 8×8 pan with parchment that overhangs two sides so you can lift the cake out easily after baking.
Recipe FAQs
This cake is baked in an 8×8 pan and cut into small squares, making it ideal for snacking or sharing. It bakes faster than a loaf and the frosting adds a sweet, creamy finish — but you can skip the frosting if you prefer a simpler snack.
Keep frosted cake in the refrigerator for up to one week. Unfrosted cake can sit at room temperature in an airtight container for around three days.
Cream cheese frosting is a delicious alternative, and a simple vanilla buttercream or a whipped chocolate ganache also pair nicely with banana.
Storage
Room Temperature
Unfrosted banana cake can be stored in an airtight container on the counter for up to 3 days.
Refrigerator
Frosted cake keeps well in the fridge for up to one week; bring to room temperature before serving for best texture.
Freezing Instructions
Wrap cooled cake (frosted or unfrosted) tightly and freeze in a freezer-safe container for up to one month. Thaw in the refrigerator or at room temperature.
More Banana Recipes You’ll Love
- Chocolate Chip Banana Bundt Cake
- Homemade Banana Cream Pie
- Easy Cinnamon Banana Bread Muffins
- The Best Sourdough Banana Bread
Did you try this recipe?
Share your results by leaving a comment below and tagging the recipe on social media — I love seeing your photos!
Thank you!
-Kayla
📖 Recipe
Easy Banana Snack Cake with Frosting
Kayla Burton
Pin Recipe
20
25
45
Equipment
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8×8 inch pan
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Mixing bowls
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Measuring cups or scale
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Measuring spoons
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Whisk
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Spatula
Ingredients
Banana Cake
- 1 cup mashed brown bananas about 2 medium bananas (230 g)
- 1 cup all-purpose flour (125 g)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter (84 g) room temperature
- ½ cup light brown sugar (100 g) packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons sour cream (36 g) room temperature
Peanut Butter Honey Frosting
- 4 tablespoons unsalted butter (56 g), softened
- 3 tablespoons creamy peanut butter (48 g)
- 1 tablespoon honey (21 g)
- 1 cup powdered sugar (120 g)
- ½-1 tablespoon heavy cream or milk to adjust frosting consistency
Instructions
Banana Cake
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Preheat oven to 350°F. Spray an 8×8-inch pan with oil and line it with parchment so the cake lifts out easily.
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Mash the bananas in a small bowl and measure out 1 cup (about 230 g).
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Whisk together the flour, baking soda, salt, and cinnamon in a separate bowl.
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In a large bowl, cream the butter and brown sugar until light. Add the egg, vanilla, and sour cream, mixing after each addition. Stir in the mashed bananas, then fold in the dry ingredients just until combined.
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Pour batter into the prepared pan and bake 22–28 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Peanut Butter Honey Frosting
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Beat together softened butter, peanut butter, honey, and powdered sugar until smooth. Add ½–1 tablespoon of cream or milk if the frosting needs loosening.
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Spread frosting over the cooled cake, slice, and serve. Store leftovers as directed above.
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Notes
Nutrition: Nutrition values are estimates and may vary based on ingredients and portion sizes.
Carbohydrates: 36 g
Protein: 3 g
Fat: 14 g
Nutrition info is approximate.