Banana snack cake is a softer, moister cousin of banana bread, baked in a rectangular pan and topped with a thick layer of tangy cream‑cheese frosting. It has enough banana flavor to feel cozy and nostalgic, but the tender crumb and pale color make it look elegant, especially when cut into neat squares like in your photo. This cake is ideal for using up ripe bananas and works for breakfast, dessert, or anytime snacking.
Ingredients
For the banana cake
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1 1/2 cups ripe mashed banana (about 3–4 medium bananas)
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2 cups all‑purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon (optional)
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1/2 cup light brown sugar, packed
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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1/2 cup sour cream or plain Greek yogurt
For the cream‑cheese frosting
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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3–4 cups powdered sugar, sifted
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1–2 teaspoons vanilla extract
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Pinch of salt
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1–2 tablespoons milk or cream as needed
