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.


Banana Streusel Snack Cake


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


Make the streusel: In a medium bowl, mix together the flour, sugar, butter and cinnamon with your fingertips until the mixture is lumpy; refrigerate.

Center a rack in the oven and preheat the oven to 350°F. Butter a 8 inch square pan then flour the pan, tapping out excess flour. Have all the ingredients in room temperature.

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.

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.

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.