Banana Snack Cake with Cream Cheese Frosting

Need a lacto ovo vegetarian side dish? Banana Snack Cake with Cream Cheese Frosting could be a super recipe to try. For 64 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 20g of fat, and a total of 463 calories. This recipe serves 12. Head to the store and pick up vanillan extract, vegetable oil, buttermilk, and a few other things to make it today. It is brought to you by Brown Eyed Baker. This recipe is liked by 6051 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 27%. If you like this recipe, you might also like recipes such as Applesauce Snack Cake with Cream Cheese Frosting, Pumpkin Snack Cake with Cream Cheese Frosting, and Pumpkin Snack Cake with Cream Cheese Frosting #SundaySupper.

Servings: 12

Preparation duration: 45 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 teaspoon baking soda

4 ripe bananas, mashed

1 cup buttermilk

8 ounces cream cheese, at room temperature

2 eggs

2 cups all-purpose flour

4 cups powdered sugar

½ teaspoon salt

½ cup unsalted butter, at room temperature

2 teaspoons vanilla extract

¼ cup vegetable oil

Equipment:

baking pan

oven

whisk

bowl

hand mixer

spatula

frying pan

wire rack

knife

plastic wrap

Cooking instruction summary:

1. Make the Cake: Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan; set aside.2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.3. Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pan. 4. Bake for 30 to 35 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Set on a wire rack to cool completely.5. Make the Cream Cheese Frosting: With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to medium-low and gradually add the powdered sugar until it has all been combined. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy. 6. Spread the frosting over the cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container and kept at room temperature or in the refrigerator for up to 4 days.

 

Step by step:


1. Make the Cake: Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan; set aside.

2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.

3. Using an electric mixer, beat the sugar and oil together on medium speed until completely combined.

4. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pan.

5. Bake for 30 to 35 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Set on a wire rack to cool completely.

6. Make the Cream Cheese Frosting: With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to medium-low and gradually add the powdered sugar until it has all been combined.

7. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy.

8. Spread the frosting over the cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container and kept at room temperature or in the refrigerator for up to 4 days.


Nutrition Information:

Quickview
462k Calories
5g Protein
20g Total Fat
66g Carbs
1% Health Score
Limit These
Calories
462k
23%

Fat
20g
31%

  Saturated Fat
12g
81%

Carbohydrates
66g
22%

  Sugar
45g
51%

Cholesterol
70mg
24%

Sodium
282mg
12%

Alcohol
0.23g
1%

Get Enough Of These
Protein
5g
11%

Selenium
11µg
16%

Vitamin B2
0.23mg
14%

Folate
52µg
13%

Manganese
0.26mg
13%

Vitamin B1
0.19mg
13%

Vitamin A
587IU
12%

Vitamin B6
0.18mg
9%

Phosphorus
85mg
9%

Vitamin B3
1mg
8%

Iron
1mg
7%

Potassium
230mg
7%

Fiber
1g
6%

Calcium
53mg
5%

Vitamin B5
0.53mg
5%

Magnesium
20mg
5%

Vitamin D
0.66µg
4%

Vitamin C
3mg
4%

Copper
0.08mg
4%

Vitamin E
0.59mg
4%

Vitamin B12
0.22µg
4%

Zinc
0.49mg
3%

Vitamin K
2µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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