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Squares of banana snack cake with chocolate frosting.

Banana Snack Cake with Chocolate Buttercream

Heather Smoke
A one layer banana snack cake that's moist like banana bread, frosted with fluffy chocolate buttercream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 2 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings9

Equipment

Ingredients
 

Cake

  • 1 cup mashed, over-ripe bananas (from 2-3 small/medium bananas)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, lightly packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup full fat sour cream
  • ½ cup whole milk
  • 6 tbsp unsalted butter, melted
  • 2 cups all-purpose flour, fluffed, spooned and leveled
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp ground cardamom

Buttercream

  • ¾ cup unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • ½ cup unsweetened, Dutch processed cocoa powder
  • 1 tsp meringue powder (optional)
  • ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp vanilla extract

Instructions
 

Cake

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8-inch square baking pan with non-stick baking spray, or line the pan with parchment paper.
  • In a bowl, whisk together the mashed bananas, sugar, brown sugar, eggs and vanilla. Whisk in the sour cream, milk and melted butter.
  • Separately, sift together the flour, baking soda, baking powder, salt and cardamom, then whisk until evenly distributed. Add the dry ingredients to the wet, and whisk briefly, just until combined. (The batter is thick, and a spatula is easier to use than a whisk for this step.)
  • Spread the batter into the prepared pan. Bake for about 30-35 minutes, until a toothpick or cake tester inserted in the center of the cake comes out clean.
  • Set the cake on a cooling rack, and cool completely before frosting.

Buttercream

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for one minute until smooth.
  • With the mixer on low, add the powdered sugar, cocoa powder, meringue powder and salt, mixing until combined. Add the vanilla. Increase the speed to medium, and whip for 4-5 minutes, scraping the bowl down several times, until very light and fluffy.
  • Spread the buttercream on top of the cooled cake.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days.
Keyword Banana, Banana Cake, Chocolate, High Altitude
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