Buttermilk Banana Snack Cake
Buttermilk Banana Snack Cake
It’s the holiday of sugar plum fairies and that mounts up to a lot of sugar consumed if we’re not paying attention. So how about a break from the sugar overload with this simple buttermilk banana snack cake, plus it’s great for when you’ve got extra bananas to eat up, like I do. It makes a 9 x 13 baking dish size so it can feed a group if needed, like your next potluck party. Or you can freeze it off and when the guests arrive unexpectedly and you pull this out, you’ll look like a hero! Top it with a little cream cheese frosting if you think you need more, but the kids may be just as happy without the frosting. For fun, I cut a snowflake stencil and placed it over the cake, then sifted powdered sugar over top to make the design.
Speaking of bananas and their hefty load of potassium, here’s a special plea to pay attention to your water balance this winter season. We are a lot less likely to drink enough water in the winter months which upsets our fluid balance, blood pressure and electrolyte control. I’m guilty of not drinking enough when I’m not thirsty, so here’s a quick plug, to myself as well, to keep drinking enough. Recommendation: Drink as much water in ounces per day as your weight in pounds.
- Buttermilk Banana Snack Cake
- Cooking Spray
- 3/4 cup canola oil
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 3 medium very ripe bananas
- 2 1/4 cups whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup buttermilk
- Powdered sugar, for dusting
- Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
- Combine oil and sugar in a medium bowl. With electric mixer or standing mixer, cream together on medium speed until well combined. Add eggs, vanilla and bananas; blend for one minute.
- In a small bowl combine flour, baking powder, baking soda and salt; whisk to combine. Add flour mixture alternately with buttermilk. Mix until smooth. Stir in walnuts.
- Transfer batter to prepared dish and bake at 350 degrees F for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Dust with powdered sugar before serving.