Banana Snack Cake

If you’re looking for the best Banana Snack Cake recipe, this incredibly moist, easy-to-make cake is one you’ll find yourself baking again and again. Originally shared by my daughter’s friend’s grandma as a classic banana bread baked in a loaf pan, this family favorite has become our go-to banana cake recipe. I bake it in a 9×13-inch pan, creating thick, tender slices that are perfect for breakfast, an afternoon snack, or dessert. Made with ripe bananas and simple pantry ingredients, this homemade banana snack cake is soft, flavorful, and delicious all on its own—but our favorite way to enjoy it is warm with a little pat of butter melting into the top. It’s the kind of nostalgic recipe that proves the best family recipes are often the simplest, and once you try it, you’ll understand why it’s a staple in our kitchen.

Why I love this cake so much

This recipe is compliments of one of my oldest daughters BFF’s. It’s in our school cookbook. It is so good it literally disappears at our house! I think the secret is the sour cream. I’m telling you sour cream and cream cheese make the world go around! Its delicate and buttery. We actually call it the disappearing banana cake, because it’s there one minute and gone the next! I love that it is a recipe shared by my daughters grandma, who is just the sweetest lady, Grandma Sally.

One of my absolute favorite things is a piece of Banana Snack Cake with a cup of coffee in the morning. It feels like such a treat!

Gather these ingredients

How to make Banana Snack Cake

Preheat oven to 350 degrees F. Spray 9×13 pan with non-stick baking spray or grease with butter.

Smash ripe bananas in a bowl with a fork and set mashed banana aside.

Cream together softened butter and sugar in a large bowl. This cake can be made with a stand mixer or using an electric mixer but seriously I just use a spatula or a whisk, no need to dirty too many dishes for this super easy, very simple cake.

Add eggs to butter and sugar mixture and mix to combine.

Next whisk in sour cream and vanilla. I used vanilla bean paste, because it’s what I had on hand, but normally I would use pure vanilla extract.

Combine flour, baking soda, and salt. Add dry ingredients to the wet ingredients. Mix until just combined and all the flour has been incorporated. Don’t over mix, this will create a tougher texture in the cake.

Next fold in the smashed bananas.

This is where you can make it your own. We love our Banana Snack Cake with mini semi-sweet chocolate chips. You could add nuts, or coconut, really anything you would like. Get creative!

Put cake batter in a prepared pan (9×13 cake pan). Bake at 350 degrees, bake time is 25-30 minutes. If you decide to make this in bread pan you will need to bake it for 50-70 minutes.

Variations and FAQ’s

• Can I add nuts or chocolate chips? Absolutely! Fold in 1 cup of chopped walnuts or pecans for crunch, or 1 cup of mini chocolate chips for a sweeter treat. You can even add both.
• Can I use Greek yogurt instead of sour cream? Yes. Plain full-fat Greek yogurt is a great substitute for sour cream and will still give the cake a moist, tender crumb.
• How ripe should the bananas be? The best bananas for this cake are very ripe with lots of brown spots. The riper the bananas, the sweeter and more flavorful your cake will be.
• How should I store Banana Snack Cake? Cover the cake tightly and store it at room temperature for 2–3 days or refrigerate for up to 1 week. It’s delicious at room temperature or warmed slightly before serving.
• Can I freeze this cake? Yes! Cut the cake into individual squares, wrap them tightly in plastic wrap, and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm for a few seconds in the microwave.
• Can I frost this cake? This cake is wonderfully simple on its own, but it’s also delicious topped with cream cheese frosting, a dusting of powdered sugar on top of the cake, or served warm with a pat of butter. (The latter being my favorite!)

I hope this Banana Snack Cake becomes a favorite in your home just like it has in ours. Whether you serve it warm with a pat of butter, pack a slice for lunch, or enjoy it with your morning coffee, I’d love to hear how you made it your own. If you tried this recipe, please take a moment to leave a star rating and review in the recipe card below—your feedback helps other readers discover the recipe and helps my small business grow. If you think a friend or family member would love this easy banana cake, be sure to share the recipe with them! And if you’d like more family-friendly recipes, seasonal favorites, and kitchen inspiration delivered straight to your inbox, sign up for my twice-monthly Eat2Gather newsletter so you never miss a new recipe or update. I can’t wait to gather around the table with you again soon! From my table to yours with love, Sheila