There’s nothing better than a slice of warm banana snack cake with a crunchy cinnamon glaze on top. Enjoy with a hot drink or some cold milk. One of the best cakes I’ve ever had!
I love bananas. For eating alone as a snack, I prefer them slightly green. For eating sliced with some natural peanut butter, I prefer them bright yellow. But for baking cakes or bread? They need to be spotted, and as close to black as possible without rotting or being so mushy that you can hardly touch them without squirming. Sorry for that visual, but you know it’s true! :)
I’ve made a few other banana cakes in my lifetime–this chocolate chip banana cake with chocolate cream cheese frosting is out of this world–but this simple one is my favorite. My mom’s friend passed along the recipe and it is just so good. It’s one of the first recipes I remember baking on my own. Usually we made it with a very simple powdered sugar glaze, but last time I made it I added some cinnamon and OH MY GOODNESS. Cinnamon glaze > plain glaze anyday. I need to try this on doughnuts. I was seriously eating it with a spoon, so if the glaze looks a little thin in spots… ha ha.
This cake is a cinch to throw together, but it tastes like a million bucks! Enjoy! :)
Banana Cake with Cinnamon Glaze
from my mom’s friend Lis
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup buttermilk
- 1 cup mashed bananas
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- milk to thin, if necessary
Preheat oven to 350 degrees F.
Cream together butter, sugar, and eggs. Fold in flour, baking soda, baking powder, buttermilk, bananas, vanilla, cinnamon, and nutmeg. Stir until just combined.
Spread in a greased 9×13 inch pan. Bake for 20 minutes, or until toothpick inserted in the center comes out clean.
Allow bars to cool for 10 minutes. Meanwhile, make the glaze by whisking together butter, powdered sugar, and cinnamon. Add milk 1 tablespoon at a time, if necessary, to thin glaze. Pour glaze over warm bars and allow to cool completely before slicing.