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Easy Honey Banana Snack Cake Recipe

Easy Honey Banana Snack Cake

A moist 8-inch square banana cake sweetened with honey and ripe bananas, finished with warm cinnamon and optional toasted nuts. It is an easy one-bowl-style dessert with a tender crumb and deeply comforting flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium bananas, about 1 1/4 cups (285-300 g) Very ripe medium bananas, mashed
  • 1/2 cup (170 g) Honey
  • 1/3 cup (75 g) Unsalted butter, melted
  • 1 large Large egg
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups (about 180 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Fine salt
Optional Add-In
  • 1/2 cup (about 55-60 g) Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment paper if desired.
  2. Mash the bananas in a large bowl. Whisk in the honey, melted butter, egg, and vanilla extract until the wet mixture is evenly combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
  4. Add the dry ingredients to the banana mixture and stir just until no dry flour remains. Fold in the chopped walnuts or pecans if using; a few small lumps are fine.
  5. Spread the batter evenly in the prepared pan. Bake for 25 to 32 minutes, checking early because honey causes baked goods to brown faster.
  6. The cake is ready when the center is set and a toothpick inserted in the middle comes out with a few moist crumbs. Cool the cake in the pan for about 20 minutes before cutting into nine squares.

Notes

Use heavily speckled or nearly black bananas for the strongest flavor and moistest crumb. Do not overmix after adding the flour. If the top becomes dark before the center is finished, loosely cover the pan with foil. Store covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze well wrapped for about 2 months. Because this cake contains honey, do not serve it to children under 12 months.