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Banana Streusel Snack Cake

Did you miss yesterday’s post about the goodLife {eats} redesign? And check it out…printable recipe on this post! It’s going to take me a while to format the rest, but don’t worry – I will do it!

I sure have a few banana recipes (Orange Spice Banana Bread and Multi-Grain Banana Bread with Flax) on this site considering that I’m a person who doesn’t really care for the fruit. As far back as I can remember, I never really loved bananas. I’d take a berry, peach, orange, nectarine…ok just about any fruit over a banana if given the choice. But maybe it’s about finding the right recipe.

banana streusel cake

I ate a lot of bananas in high school despite my dislike for them. I knew they were a healthy, portable snack to eat during my swim team days. Mind over matter, I ate them anyway. In a way I think that made me like them even less, but now I’m turning back around. I’m not going to go eat a bunch of ripe, plain bananas anytime soon, but I do appreciate them in baked goods more.


Case in point: I’ve made this recipe for Banana Streusel Snack Cake three times in the past couple of weeks. The first time just because an entire batch of bananas turned brown very, very quickly, but after that I realized I quite liked this cake.

The kids are big fans as well, so that always makes a recipe a winner in my book. I’ve tried it with all-purpose flour, freshly ground whole wheat flour, and cake flour…all versions being great.

I like the tenderness of the cake flour but I’m also partial to the health benefits of the whole wheat. I think next time, because I know there will be a next time, will call for half whole wheat and half cake flour.


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banana streusel cake

Banana Streusel Snack Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

I am not a fan of eating bananas plain, but they sure add a lot of moisture and flavor to baked goods! My kids love when I make this banana streusel snack cake for them.



  • 6 tablespoons all-purpose flour
  • 6 tablespoons firmly packed light brown sugar
  • 3 tablespoons unsalted butter, softened
  • 2 teaspoon ground cinnamon


  • 1 1/3 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (255g) mashed ripe bananas
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, lightly beaten with a fork


  1. Make the streusel: In a medium bowl, mix together the flour, sugar, butter, and cinnamon with your fingertips until the mixture is lumpy; refrigerate.
  2. Center a rack in the oven and preheat the oven to 350°F. Butter an 8-inch square pan then flour the pan, tapping out excess flour. Have all the ingredients in room temperature.
  3. Sift together the flour, baking powder, baking soda, and salt into a small bowl and set aside. Put the mashed bananas in a medium bowl and stir in the milk and vanilla; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment beat together the butter and sugar on medium-low speed until fluffy, 2-3 minutes. Add the egg and beat until completely incorporated. Add the banana mixture (it will look curdled, but that’s OK) and beat until combined. Reduce the mixer to its lowest speed and gradually add the flour mixture, beating just until incorporated. Spoon the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinkle the streusel evenly over the batter.
  5. Bake the cake until it springs back when gently pressed in the center and a round wooden toothpick inserted in the center comes out clean, 35 minutes. Transfer to a wire rack and let cool in the pan completely before cutting and serving.

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 267Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 44mgSodium 192mgCarbohydrates 40gFiber 1gSugar 24gProtein 3g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Thursday 23rd of September 2010

Love banana bread, but streusel...LOVELY! Our family seems to only eat bananas when they are slightly green, then I have to deal with ripe and over ripe bananas too often. I have learned to just drop them in the freezer and save up enough to bake when I have time. I pull them out of the freezer and let them thaw on the counter for 20 minutes--snip off the end and squeeze them in a bowl---already mashed and ready to bake with.


Thursday 2nd of September 2010

I love bananna anything and this looks delish. This will be a welcome addition to my bannana recipe collection.

Heather @ Side of Sneakers

Thursday 2nd of September 2010

Baking is definitely the best use of bananas :) This looks fantastic- I love that it's a variation of the go-to banana bread I always end up making!


Thursday 2nd of September 2010

Looks delicious! I love snack cakes!

Jenn from Much to My Delight

Thursday 2nd of September 2010

Just discovered your blog, and I'm so glad that I did. Lovely photos and scrumptious looking food!

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