Easy Banana Snack Cake with Fluffy Frosting

Inspired by Hannah Dasher’s “Stand by your Pan Banana- Walnut layered cake”, this simple snack cake will have you singing for joy it’s so easy.

I love following Country Music singer, Hannah Dasher, on Instagram. She has a wicked good recipe collection called “Stand by your Pan.”

She makes a layered walnut banana cake with a packages Martha White Muffin mix . It inspired me to simply my Monkey Square recipe. Mommies and daddies are so busy this time of year, and this recipe can be thrown other in a mixing bowl in about 15 minutes. Whip up the frosting while the cake cools and you are ready for bake sale, PTA or the office coffee hour baking show down.

No Fussing!

Stand by your pan and let Martha White do most of the hard work.

Enjoy!

6 ingredients for this cake folks- that’s it!

Easy Banana Snack Cake with Fluffy Frosting

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Recipe by Meggen Wilson Course: Sweet ToothCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

This simple snack cake is pulled together with two packages of store bought banana muffin mix. Top with a fluffy cream cheese frosting for next level yumminess.

Ingredients

• For the Cake

• 2 packages Martha White banana muffin mix

• 1 cup heavy cream

• 2 ripe bananas, mashed well

• 2 eggs, beaten until frothy

• 1/2 cup vegetable oil

• pinch of salt

• Kenny Chesney banana rum- optional

• Fluffy Cream Cheese frosting

• 8 oz softened cream cheese (leave out overnight for best results)

• 1/2 cup unsalted butter, room temperature

• 1 tsp vanilla

• 1/4 tsp salt

• 3 cups Confectioner’s Sugar

Directions

• Pre heat oven to 350 degrees. Butter a 9 x 13 inch baking dish well.
• Mix the heavy cream, eggs, banana and oil until well combined in a medium bowl. Add in the muffin mix and salt and stir until just combined. Do not overmix. Pour into prepared baking dish and bake at 350 degrees for 25 minutes or until a cake tester comes out clean when inserted in the middle of the cake. Drizzle with a tablespoon (or so) or banana rum. Let cool completely.
• For the frosting
• Chill the bowl of your stand mixer in the freezer for 30 minutes. In the chilled bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and butter and mix on medium high until pale yellow- about 30 seconds. Add the salt, vanilla and mix for 10 seconds. Slowly add the confectioners sugar, 1/2 cup at a time and beat until light and fluffy. Do not over-beat the frosting.
  
• Using an offset spatula, spread the frosting over the cooled cake. Chill until ready to serve. Cut into squares and serve.

Notes

• I used Martha White 7.6 oz banana nut muffin mix.
• If the frosting is too loose, pop the ingedients everything in the fridge for 5 minutes.
• Leave out the butter and cream cheese OVERNIGHT for fluffiest frosting.

Other Ways to use packaged muffin mixes

• Use Pumpkin muffin mix, add 1 can of pumpkin ( omit banana) a tsp of pumpkin pie spice for a delicious pumpkin snack cake.
• Blueberry muffin mix : use 2 cups frozen blueberries, 1 tsp cinnamon for blueberry snack cake.
• Poppy Seed cake: omit bananas, add in juice of 1 lemon, 1/2 tsp ground ginger. For the icing, use a simple sugar and lemon juice glaze.

Other Great banana recipes to try:

• Banana Custard French Toast
• Banana and Oat muffins with Buttery Walnut Crumble
• Banana Pots De Créme
• Southern Banana Pudding with fresh Whipped Cream
• Monkey Squares with Brown Butter Frosting