Banana Snack Cake Recipe
by
Coach Sarah Portella
Every now and then I get a craving for banana bread. As a child my mom made banana bread A LOT. It always smelled so good as it was baking…and then I had to wait until it cooled before I could have a slice. Torture! One of the ingredients that made her banana bread so good was, of course, sugar…and a good dose of it. But now, as an adult triathlete trying hard to maintain a healthy lifestyle, I needed to find a recipe took me back to those childhood banana bread days without the load of sugar.
This recipe is amazing. It uses minimal butter and sugar but does not sacrifice on taste. The bread turns out super soft and smells heavenly as it is baking. Sadly, I still have to wait for it to cool before tearing into it, but the wait is worth it. Promise.
Banana Snack Cake (Serves 8)
- 4 TBSP. unsalted butter, melted
- ¼ cup loosely packed light brown sugar
- ¼ cup 2% milk
- 1 large egg
- 2 ripe bananas (mashed with some chunks)
- 1 TSP. vanilla extract
- 1 cup all-purpose flour
- ½ TSP. baking soda
- ¼ TSP. sea salt
- ¼ TSP. pumpkin pie spice
Preheat the oven to 325 degrees F. Spray two mini loaf pans with nonstick spray and set aside.
In a medium bowl, whisk together the melted butter and light brown sugar. Once combined, stir in the milk, bananas, egg, and vanilla extract. In a small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
Add the dry ingredients to the wet ingredients and mix them with a large spoon until just combined. Pour the batter into the two mini loaf pans. Bake the bread for 25-30 minutes or until a toothpick comes out clean.
Cool in the pans approx. 20 minutes and then remove to a wire rack to finish cooling. Let cool completely before cutting.
Calories: Approx. 150 per serving