Banana Streusel Snack Cake

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I try to eat and cook as seasonably as possible, but when it comes to the 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 (I ♥ streusel), this is a treat to enjoy not just as a snack as the recipe implies, but all day long.

Printable Recipe

Banana Streusel Snack Cake
makes one 8x8-inch pan

For the Streusel
6 Tablespoons (3 ounces) unbleached all-purpose flour
6 Tablespoons firmly packed light brown sugar
3 Tablespoons unsalted butter, softened
1/4 teaspoon ground cinnamon

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

For the Streusel
In a medium bowl, mix together the flour, sugar, butter and cinnamon with your fingertips until the mixture forms small crumbs; set aside.

Preheat the oven to 350º F. Spray an 8x8-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
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.

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.

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.  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!

source: Adapted from Baking for All Occasions, by Flo Braker


  1. Hi

    What's the purpose of the vinegar.

    1. Jackie-
      The little bit of vinegar brings out a brightness to the banana flavor. You can't taste it. You can also use lemon juice instead.

  2. I won't get tired collecting banana flavored cake/bread recipes. I mean, just as long as the bananas don't get tired of ripening very quickly on my kitchen counters. Thanks for a splendid recipe. =)

  3. I made this today - very yummy. Nice change from banana bread. I baked it in a 9 x 9 pan & it still turned out plenty thick/deep enough. Thanks for sharing all of your wonderful recipes... your blog is turning into my online cookbook, so please forewarn us if you decide to shut it down b/c I will be printing recipes like mad ;-)

    1. You are welcome and thanks for letting me know how the recipe turned out when baked in a different pan. I enjoy sharing my recipes with you ☺!

  4. I love banana cakes, and it's kind of funny that i never tried combining it with my other all time favorite - Streusel. Thanks for the recipe :)


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