Ohhh maaa gawwwsh.
I’m sharing a snack I’ve fallen completely in love with — one I’ve already made multiple times and always reach for the moment it comes out of the oven. I eat it warm, sometimes singed taste buds and all. I just can’t keep my hands off it.
You know… no big deal.
But honestly, it is a big deal — it’s that good. It’s incredibly easy, and feels healthy: fruit plus whole wheat pastry flour makes for a wholesome snack. I should probably be a doctor or something, given how virtuous this feels.
Even my mom — who usually prefers enriched breads and all-purpose flour — was impressed. That’s high praise in my family.
Do I need to say more?
Banana Bread Snack Cake
Makes 9–12 squares
- 1 large egg
- 1/3 cup loosely packed brown sugar
- 2 teaspoons vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted and cooled
Instructions
Preheat the oven to 350°F (175°C). Spray an 8×8-inch baking pan with non-stick spray or lightly grease it.
In a large bowl, whisk the egg and brown sugar until smooth. Stir in the vanilla extract and the mashed bananas until combined. Add the whole wheat pastry flour, baking powder, cinnamon, and salt, and mix until the batter comes together. Pour in the melted, cooled butter and stir until evenly distributed.
Spread the batter into the prepared pan. Bake for about 20 minutes, or until the center is set (not jiggly) and the edges are golden. Allow to cool slightly before cutting into squares.
Top with a cream cheese glaze if you like (optional).
Note: You can substitute all-purpose flour if needed, but regular whole wheat can make the texture too dense; whole wheat pastry flour gives the best result.
Oh wait, yes… I must mention the cream cheese glaze. It’s an excellent finishing touch. Get it!