Description
This Apple Cinnamon Banana Bread Snack Cake is topped with a silky cinnamon cream cheese frosting and it’s (dare I say) incredibly moist! The cake itself is studded with chunks of apples, which adds a really nice texture. It’s the perfect treat for any time of day!
Ingredients
Scale
For the Cake:
- 6 tablespoons salted butter, melted and slightly cooled
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons sour cream (or full-fat Greek yogurt), room temperature
- 2 medium overripe bananas, mashed (about 1 cup)
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 Honeycrisp apple (or similar crisp apple), peeled, cored, and chopped
For the Cinnamon Cream Cheese Frosting:
- 4 ounces (1/2 block) cream cheese, softened
- 1/2 cup (1 stick) salted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 1/2 cups powdered sugar (confectioners’ sugar), sifted
Optional Garnish:
- Extra sprinkle of ground cinnamon
Instructions
1. Make the Cake:
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal. Spray lightly with cooking spray. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract and whisk thoroughly until smooth. Add the sour cream (or Greek yogurt) and mashed bananas; whisk to combine. Set aside.
- Combine Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Fold together gently with a rubber spatula until just combined. Do not overmix.
- Fold in Apples: Gently fold in the chopped apples until evenly distributed.
- Bake: Pour the batter into the prepared pan, smoothing the top out evenly with the rubber spatula. Bake for 30-35 minutes, or until the edges are golden brown, and a toothpick inserted into the center of the cake comes out clean.
- Cool Completely: Let the cake cool completely in the pan on a wire rack before frosting.
2. Make the Cinnamon Cream Cheese Frosting:
- Beat Butter and Cream Cheese: Add the softened butter and softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and large bowl). Mix on medium to medium-high speed for 1-2 minutes until light and fluffy. Scrape down the sides of the bowl to ensure no lumps remain.
- Add Flavorings: Add the vanilla extract, cinnamon, and pinch of salt. Mix again for about a minute until combined.
- Add Powdered Sugar: Lower the mixer speed and gradually add the sifted powdered sugar. Once incorporated, increase the speed to medium-high and beat for another minute or two, or until the frosting is light and fluffy.
3. Frost and Serve:
- Frost Cake: Using an offset spatula, spread the cinnamon cream cheese frosting evenly over the completely cooled cake.
- Garnish (Optional): Dust the top with extra cinnamon, if desired.
- Slice and Serve: Cut into 9 squares and enjoy!
Notes
- Bananas: Use very ripe bananas (lots of brown spots) for the best flavor and moisture.
- Apples: Honeycrisp or another firm, crisp apple like Gala or Fuji works well.
- Room Temperature Ingredients: Using room temperature eggs and sour cream/yogurt helps the batter mix evenly. Softened butter and cream cheese are essential for smooth frosting.
- Do Not Overmix: Mix the batter just until the flour disappears to keep the cake tender.
- Cooling: Ensure the cake is completely cool before frosting, otherwise the frosting will melt.
- Storage: Store the frosted cake covered in the refrigerator for up to 4-5 days due to the cream cheese frosting. Let sit at room temperature briefly before serving for best texture.