Banana Streusel Snack Cake

I try to eat and cook as seasonably as possible, but when it comes to banana (not really sure if there is a banana season), I use it all year long.

We enjoy it in hot and cold cereals, fruit salads, sandwiches, frozen desserts, and of course, all by itself for a quick potassium boost. But my favorite way to use bananas is in baking.

Banana bread is without a doubt the top baked banana good in our house, but this recipe is close behind. It is lighter in texture than banana bread, yet it retains that great banana baked flavor. Topped of with a sweet and buttery streusel, this is a treat to enjoy not just as a snack as the recipe implies, but all day long.

Banana Streusel Snack Cake

By Nicole Prep: 15 minsCook: 35 minsTotal: 50 mins Servings: 12 Enjoy classic banana bread in the form of a fun streusel-covered snack cake! This cake is unbelievably soft, moist, and covered every inch with a sweet streusel!

Equipment

• 8-inch square baking pan
• Stand mixer

Ingredients 

For the Streusel

• 6 tablespoons (3 ounces) unbleached all-purpose flour
• 6 tablespoons firmly packed light brown sugar
• 3 tablespoons unsalted butter, softened
• ¼ teaspoon ground cinnamon

For the Cake

• 2 cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup mashed ripe banana, about 2 medium
• 3 tablespoons whole milk, at room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon distilled white vinegar
• 8 tablespoons (4 ounces) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 extra-large egg, at room temperature

Instructions 

For the Streusel

1. In a medium bowl, mix together the flour, sugar, butter and cinnamon with your fingertips until the mixture forms small crumbs; set aside.
2. Preheat the oven to 350º F. Spray an 8 x 8-inch baking pan with non-stick baking spray and line with a sheet of parchment paper leaving a generous overhang for easy removal; set aside.

For the Cake

1. In a medium bowl whisk together the flour, baking powder, baking soda, and salt; set aside. In a separate bowl stir together the mashed bananas, milk, vanilla and vinegar; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), cream together the butter and sugar on medium-low speed until light and fluffy, about 2-3 minutes. Add the egg and beat until incorporated, scraping down the sides of the bowl. Add the banana mixture (it will look curdled) and beat until combined. Reduce the mixer to the lowest speed, gradually add the flour mixture, mixing just until combined. Spoon the batter into the prepared pan and smooth the surface with an off-set spatula. Sprinkle the streusel evenly over the batter.
3. Bake until the cake springs back when gently pressed in the center and a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and cool for 10 minutes. Using the parchment overhang, remove the still warm cake and place on the rack to cool completely.
4. Store, wrapped in plastic or in an airtight container for up to 3 days or freeze for up to 2 weeks. Thaw at room temperature for about 3 hours before serving. Enjoy!

Nutrition

Calories: 288kcal, Carbohydrates: 44g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 42mg, Sodium: 188mg, Potassium: 92mg, Fiber: 1g, Sugar: 24g, Vitamin A: 355IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.