Easy breezy almond butter banana snacking cake – when you need a baked good and you need it now, this simple cake is easy to slam together. Bake this cake up and have it ready for that late afternoon munchies session. Add a dollop of your favourite yogurt and a spoonful of tangy jam, or tuck into lunchboxes for a health blast sweet treat using up those speckly bananas! This almond butter banana snacking cake recipe is adapted from the lovely Yossy’s book Snacking Cakes! I made Yossy’s salty caramel peanut butter snacking cake a while back and it’s still a family favourite.
What is a snacking cake?
Everybody has snack attacks. Mine usually revolve around craving crunchy thick salt and peppery ripple chips, or a just-baked, perfect, melty chocolate chip cookie fresh from the oven – or, a handful of gummy candies, or… a “get in the carb zone” piece of snacking cake. Snacking cakes are cakes that can be thrown together very easily and baked up quickly for when those snack cravings hit. Thankfully, this banana snacking cake with a healthy pour of almond butter is truly easy as pie.
What do I need to make the almond butter banana snacking cake?
To make this cake, you’ll need ripe bananas, almond butter (or any natural nut-butter will do!) and a cake pan of your choice. I used an 8×8 inch square cake pan, but you could also use a 9-inch round pan if that’s what you have on hand. I tend to use my stand mixer, but for something like a snacking cake with minimal preparation and ingredients, you can use a large bowl and a whisk or spatula!
How do I know if my bananas are ripe?
Before I knew how to bake, I used to dread when my bananas went beyond the eating stage. Oh how silly I was. Now, I buy bunches of bananas with the INTENT of getting them all speckly, ripe and gooey for the perfect banana bread or banana muffins, or even making banana milk! If there are fruit flies hovering and your kitchen suddenly smells ovewhelming like a scented banana eraser, it’s TIME!
Storing ripe bananas
Once my bananas cross over to the dark and delicious side of their lifespan, if I’m not planning on baking right away, I store my ripe bananas in the freezer. Unpeel your bananas, place them into a zip-top freezer safe bag, and break apart the bananas while they’re inside the bag to avoid mucky banana hands. Then, push out any extra air in the bag and zip ‘er up. Place in the freezer, and you’ve got perfectly sweet bananas for smoothies. Or, allow to defrost to use in all of your baking recipes!
Almond Butter Banana Snacking Cake
- 1 8×8 inch square cake pan
- 1/2 cup granulated white sugar, 100 grams
- 1 1/2 cups riped bananas, 345 grams, mashed
- 1/2 cup oat milk, 125 ml
- 3/4 cup natural almond butter, 180 grams
- 1/2 cup vegetable oil, 125 ml
- 1 tsp pure vanilla extract
- 3/4 tsp fine sea salt
- 1 1/4 cups whole grain flour, 175 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
- Preheat the oven to 350°f / 175°c. Spritz cake pan with vegetable oil and line with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, bananas, oat milk, almond butter, oil, vanilla extract and salt on low speed, until smooth and emulsified.
- Add the flour, baking powder, and baking soda, mixing on low speed until well-combined and smooth.
- Pour the batter into the prepared cake pan, tap the pan gently on the counter to remove any excess air bubbles and smooth the top with an offset spatula, if needed.
- Bake the cake until slightly puffed and golden in colour, and a toothpick inserted into the center comes out with only moist crumbs, about 30-35 minutes.
- Serve warm with a dollop of yogurt and a spoonful of your favourite jam!
- Store the cake well wrapped for up to three days at room temperature.