A classic Banana Bread Snack Cake for when you want to share with friends. This recipe makes two cake rounds so you can make one for home and one to share. Enjoy it with or without cream cheese frosting!

Looking for recipes to use up ripe bananas? Try my Coffee Shop Banana Streusel Muffins or these Biscoff Banana Streusel Muffins made with creamy Biscoff (speculoos) spread.

Friendship Banana Bread Snack Cake

This is the banana bread recipe I turn to when I want to make some to share with friends. I like that at the end of the day I have a cake to share with my company as well as one to serve to my family.

This Banana Bread Snack Cake recipe is good to take to a friend who has just had a baby or to share with a small group of friends for brunch. You can frost it or enjoy it plain. Cover with pecans or keep it simple.

The Best Bananas for Banana Bread Snack Cake

The best bananas for baking banana bread snack cake are the imperfect bananas. They are more brown than yellow. They are spotted and streaked.

You probably wouldn’t want to reach for these bananas to slice and eat on top of your cereal. Picky kids certainly wouldn’t want them in their lunch bag. I prefer the fourth or fifth in this visual banana lineup.

If you do not have over-ripe bananas you can add about 2-3 Tablespoons of sugar and an extra pinch of salt to make up for the lack of flavor that the perfect banana brings to the table.

Make Ahead Instructions

After you bake the cakes you can cover and wrap them tightly. Store unfrosted in the refrigerator for 2 days or freeze for 2 months.

When ready to serve defrost the cakes to room temperature and frost if desired. This cake is delicious served cold or room temperature also!

Buttermilk Substitute

I never seem to have buttermilk when I need it. Thankfully you can prepare soured milk easily at home:

• In a 2 cup liquid measuring cup add 1 Tablespoon white vinegar or lemon juice.
• Then add whole milk to the same measuring cup until the line reaches 1 1/2 cups.
• Stir lightly and let sit for 5 minutes until slightly curdled. Then it’s ready to use!
• You can use 2% milk but it will not be as thick and creamy.