Community recipe
Cinnamon-Ripple Banana Snack Cake
A tender, yogurt-softened banana cake with a ribbon of cinnamon-brown sugar running through every square. Bake it in one greased square pan for an easy afternoon treat; allow 20 minutes to cool before slicing.
- Serves
- 9
- Prep
- 15 min
- Cook
- 38 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tsp vegetable oil
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1.5 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp fine salt
- 2 bananas, ripe
- 2 eggs
- 0.5 cup plain yogurt
- 0.5 cup brown sugar
- 0.25 cup vegetable oil
- 1 tsp vanilla extract
Make it
Instructions
- 01
Heat the oven and grease the pan
Set an oven rack in the center and preheat the oven to 350°F (175°C). Spread 1 tsp vegetable oil over the bottom and sides of an 8-inch square metal baking pan, including the corners. | Why: Greasing the entire pan makes the baked cake easy to release.
- 02
Mix the cinnamon ripple
In a small bowl, stir 2 tbsp brown sugar with 1 tsp ground cinnamon until evenly mixed. Set aside. | Why: Mixing first distributes the spice evenly through the ripple.
- 03
Whisk the dry ingredients
In a medium bowl, whisk 1.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.25 tsp fine salt until evenly combined. | Why: Evenly dispersed leaveners help the cake rise uniformly.
- 04
Mash and mix the wet ingredients
Peel 2 bananas into a large bowl and mash thoroughly with a fork until mostly smooth. Whisk in 2 eggs, 0.5 cup plain yogurt, 0.5 cup brown sugar, 0.25 cup vegetable oil, and 1 tsp vanilla extract until smooth and glossy. | Why: Thoroughly mashed fruit moistens the cake without leaving large, underbaked pockets.
- 05
Combine and swirl the batter
Add the dry mixture to the banana mixture; fold with a spatula just until no dry streaks remain. Spread half the batter in the greased pan. Sprinkle on the cinnamon mixture, keeping it about 0.5 inch from the edges. Spoon the remaining batter over it, then drag a butter knife through the layers in 3 or 4 loose S-shaped passes. Smooth the surface lightly. | Why: Brief mixing keeps the crumb tender, while a few passes form a clear cinnamon ribbon.
- 06
Bake until springy
Place the pan on the center rack of the preheated 350°F (175°C) oven. Bake for 32–38 minutes, checking at 32 minutes. The top should be golden and spring back when lightly pressed; a toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter. If needed, bake a few minutes longer and test again. | Why: Checking the center prevents a browned top from hiding raw batter underneath.
- 07
Cool, slice, and serve
Set the pan on a wire rack and cool for 20 minutes. Run a thin knife along the sides, cut into 9 squares, and serve warm or at room temperature. | Why: A short rest sets the ribbon and makes neat slices possible.
