Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)
Banana Snack Cake
NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 9%
CARBS 42G63% OF CAL
2G FIBER23G ADDED3G INTRINSIC13G OTHER26G TOTAL SUGAR
FAT 9G31% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and moist banana cake that can be served plain or frosted. The tender crumb and subtle banana flavor make it suitable for any time you want a simple, not-too-sweet dessert.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup butter (salted or unsalted, at room temperature)
- 1 1/2 cups white granulated sugar
- 2 large eggs (at room temperature, slightly beaten)
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 1 cup very ripe banana (mashed)
- 2 cups all purpose flour (measured with the spoon and level method)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (reduce to 1/4 tsp if using salted butter)
- 1/2 cup milk (whole or 2% milk recommended, at room temperature)
At a glance
PER SERVING · TIME 55M
CAL 13%·PRO 9%
CARBS 42G63% OF CAL
2G FIBER23G ADDED3G INTRINSIC13G OTHER26G TOTAL SUGAR
FAT 9G31% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 201mg
- Total sugar
- 26g
- Added sugar
- 23g
Nutrition estimated from ingredients, per serving.
- PREP
- 15M
- SODIUM
- 201MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.