Homestyle Banana Nut Snack Cake
This soft banana nut snack cake is the kind of simple homemade treat you’d find cooling on the counter after a cozy afternoon of baking. Ripe bananas make the cake naturally sweet and moist, while chopped nuts add a little crunch in every bite. It bakes into a tender, lightly spiced cake that feels comforting and familiar—perfect with coffee, tea, or as a simple dessert.
- Total time
- 50 min
- Servings
- 9
- Calories
- 230
- Protein
- 4g
Ingredients
- 2 ripe bananas, mashed
- 1 1½ cups all-purpose flour
- 1 ¾ cup granulated sugar
- 1 ½ cup brown sugar
- 1 ½ cup melted butter or vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon salt
- 1 tsp ground cinnamon
- 1 ¼ teaspoon nutmeg (optional)
- 1 ½ cup chopped walnuts or pecans
- 1 ¼ cup milk or buttermilk
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan.
- 2
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
- 3
Add the melted butter (or oil), granulated sugar, and brown sugar to the mashed bananas and stir until everything looks smooth and well mixed.
- 4
Crack in the eggs and add the vanilla extract, then mix again until the batter becomes slightly thick and glossy.
- 5
Sprinkle in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir gently until the batter comes together and there are no dry flour pockets.
- 6
Pour in the milk or buttermilk and mix until the batter becomes smooth and soft.
- 7
Fold in the chopped nuts, stirring just enough so they spread throughout the batter.
- 8
Pour the batter into the prepared baking pan and spread it evenly.
- 9
Bake for 35–40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- 10
Let the cake cool in the pan for about 10–15 minutes, then slice into squares.
- 11
Serve slightly warm or at room temperature.
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