Banana Snack Cake
Recipe GLPR1f66b2384de0ea
A moist, wholesome banana cake made with Greek yogurt and ripe bananas, lightly sweetened with brown sugar and finished with optional sliced almonds. This tender snack cake is baked until golden and serves as a satisfying treat for any time of day.
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Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup ripe bananas, mashed (about 2 medium bananas)
1/4 cup vegetable oil
1 cup plain non-fat Greek yogurt
1 egg, lightly beaten
1 teaspoon vanilla extract
1/3 cup light brown sugar
1/3 cup sliced almonds, optional
Directions
Preheat your oven to 350°F. Lightly spray an 8x8-inch baking dish with non-stick cooking spray and set aside.
In a large mixing bowl, combine the mashed bananas, vegetable oil, Greek yogurt, vanilla extract, and lightly beaten egg. Whisk together until smooth and well combined.
Stir the light brown sugar into the wet mixture until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt.
Gently fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Do not overmix. If using, fold in the sliced almonds.
Pour the batter evenly into the prepared baking dish.
Bake for approximately 25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool before serving.
