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+ servings
frosted banana bread cake on a serving platter with pecans in a heart shape and slices on smaller plates

Friendship Banana Bread Snack Cake

Yield: 16 slices
Prep Time: 20 mins
Cook Time: 25 mins
Cooling Time: 1 hr
Total Time: 1 hr 45 mins
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 with or without cream cheese frosting!


For the cake:

  • 3 bananas ripe
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 3 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups buttermilk

For the frosting:

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup pecans optional


For the cake:

  • Preheat the oven to 350°F and grease 2 round 9 inch cake pans. Set aside.
  • Mash the bananas with a fork. If you prefer less lumps you can use your mixer for this step.
  • Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar together until smooth and creamy, about 2 minutes. Scrape down needed.
  •  Add the eggs and the vanilla. Beat until combined, then mix in the mashed bananas. Slowly add the dry ingredients alternating with the buttermilk. Do not overmix.
  • Divide batter evenly between 2 round cake pans. Bake for 25-30 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
  • Remove the cakes from the oven and set on a wire rack to cool. 

For the frosting:

  • In a bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth.
  • Add powdered sugar, vanilla, and salt. Beat until creamy for 2 minutes. For thicker frosting add extra 1/4 - 1/2 cup more powdered sugar. Spread the frosting on the cooled cake. Decorate with pecans, optional.


  • Store leftover cake in the refrigerator for 5 days.
  • You can make this Banana Snack Cake in a 9x13 pan. Bake at 350°F for 45 minutes or until a toothpick inserted in the center comes out clean. 


Serving: 16slicesCalories: 491kcalCarbohydrates: 69gProtein: 6gFat: 22gSaturated Fat: 13gCholesterol: 87mgSodium: 290mgPotassium: 184mgFiber: 1gSugar: 48gVitamin A: 729IUVitamin C: 2mgCalcium: 76mgIron: 1mg
Course: Dessert
Cuisine: American
Keyword: banana, banana bread, cake, frosting