Banana Snack Cake
This easy banana snacking cake is moist, lightly sweet, and drizzled with maple glaze. Perfect for breakfast, lunchboxes, or snacks.
This post may contain affiliate links. Disclosure Policy
You’ll also get even more vegan recipes delivered to your inbox every week!
Picture this: you open the container at 3 p.m., and suddenly the whole day feels better. That’s what this banana snack cake does. One bite of soft, cinnamon-kissed cake with that shiny maple glaze dripping down the sides, and you’re basically hugging yourself. Overripe bananas on the counter? Great—this banana snacking cake recipe turns them into your new favorite treat.
My Go-To Dessert in a Pinch
I’m not being dramatic when I say this banana snack cake is my official house perfume from September through April. The second I smell that cozy banana-cinnamon cloud wafting from the oven, my brain goes full golden-retriever mode—tail wagging, zoomies around the kitchen, zero chill.
I’ve baked it for new neighbors, for my kid’s teachers, for myself at 10 p.m. because “I need to test the glaze consistency” (lies). It’s basically banana bread that grew up, got a job, and learned how to party.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Mashed bananas – You want the sad, brown, “nobody loves me” ones. About 2 medium = 1 cup.
- Brown sugar – Light or dark, whatever’s open. Dark = deeper flavor.
- Vegetable oil + applesauce – Keeps it super moist without a ton of fat. Sub all oil if you’re out of applesauce.
- Apple cider vinegar – Reacts with the leavening for lift. Trust me, you won’t taste it.
- All-purpose + whole wheat flour – Half-and-half combo gives tenderness + a tiny nutty vibe. All AP works if that’s what you have.
- Coconut oil for glaze – Use refined if you don’t want coconut flavor; unrefined is fine too. Must be the solid-at-room-temp kind.
Recipe Shortcuts (Because You’re Busy)
- Use thawed frozen ripe bananas—no mashing required.
- Skip measuring cups: one standard (15-oz) can of pumpkin… just kidding, but seriously, eyeball the bananas.
- Mix everything in one bowl (wet first, then dry on top) if dishes make you cry.
- No whole wheat? Use all AP. Cake police aren’t coming.
- Forget the glaze and dust with powdered sugar—still 100% snackable.
How to Make Banana Snack Cake with Maple Glaze
Okay, friend, I’ve got you. This is honestly easier than finding matching socks.
1. Mash those bananas like they owe you money
Grab a big bowl and smash 2 ripe bananas until mostly smooth. Little lumps are charming.
2. Whisk in the fun stuff
Add brown sugar, oil, applesauce, and apple cider vinegar. Whisk until it looks like a thick smoothie. This is the point where it even smells amazing!
3. Toss in the dry team
Sprinkle in both flours, baking powder, salt, and cinnamon straight on top. Stir until juuuust combined. Overmix and the cake gets tough—nobody wants a tough cake.
4. Into the pan you go
Pour that thick, fragrant batter into your pan and smooth the top (chef’s kiss optional but encouraged).
5. Bake it till your house smells like heaven
28–32 minutes later, a toothpick should come out clean. Your kitchen will smell like a bakery had a baby with a banana bread factory.
6. Glaze time (the best time)
While it cools, whisk melted coconut oil, powdered sugar, maple syrup, and salt. Let it sit 10 minutes—it thickens into pure magic. Drizzle like you mean it.
Serving Suggestions That Feel Fancy But Aren’t
- Warm square + cold glass of milk = childhood flashbacks
- Afternoon coffee’s new best friend
- Crumble over Greek yogurt for a sneaky breakfast upgrade
- Pack in lunchboxes—holds up like a champ
Storage Tips
Because I believe leftovers are a love language, here’s how I store these tasty gems:
Fridge: Airtight container up to 5 days (glaze stays pretty!). Freezer: Slice first, then freeze individual squares wrapped in plastic + zipped in a bag—up to 3 months. Microwave 20–30 seconds and you’re golden. Room temp: 2 days max if your house isn’t a sauna
Subscribe and Get a Free Easy Vegan Recipes eBook
Plus our latest vegan recipes, delivered right to your inbox!
We won’t send you spam. Unsubscribe at any time.
Banana Snack Cake
Ingredients
Banana Snack Cake
- 1 cup mashed bananas (2 ripe bananas mashed)
- ½ cup brown sugar
- ⅓ cup vegetable oil
- ⅓ cup applesauce
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional, but recommended)
Maple Glaze
- 3 tablespoons coconut oil , melted (the kind that is solid at room temperature)
- ½ cup powdered sugar
- 3 tablespoons maple syrup
- ¼ teaspoon salt
Instructions
For the Snack Cake:
- Prep the oven & pan: Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper.
- Mix the wet ingredients: In a large mixing bowl, mash bananas until smooth. Whisk in sugar, oil, vinegar, and applesauce.1 cup mashed bananas, ½ cup brown sugar, ⅓ cup vegetable oil, ⅓ cup applesauce, 1 tablespoon apple cider vinegar
- Add dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.1 cup all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon
- Combine: Stir the dry mixture into the wet mixture until just combined. Do not overmix.
- Bake: Pour the batter into the prepared pan. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & serve: Let cool in the pan for at least 10 minutes before slicing into squares. Enjoy warm or at room temperature.
For the Maple Glaze:
- In a small bowl, whisk together melted coconut oil, powdered sugar, maple syrup, and salt. Stir until smooth. Set aside for 10 to 15 minutes to allow it to thicken.3 tablespoons coconut oil, ½ cup powdered sugar, 3 tablespoons maple syrup, ¼ teaspoon salt
- Drizzle over the cooled banana snack cake and let set for 10–15 minutes before slicing.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Banana Dessert Recipes
If you love this recipe for banana snack cake, here are more banana favorites to try:
Frequently-Asked Questions
Can I make this cake gluten-free?
Yes! 1:1 gluten-free flour blend works perfectly.
No applesauce…what can I use?
Extra mashed banana or even plan yogurt both rock.
Double the recipe?
You can double this recipe by using a 9×13 pan and adding 8 to 10 minutes to the bake time.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
One Response to Banana Snack Cake
Rate / Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This recipe needs to be proofread. Vanilla, baking soda, and optional yogurt are in the instructions but not the ingredient list. I added one but not the other. Cake still in the oven, so not sure how it’ll turn out.