Last Updated on September 11, 2026 by PorchLightReading
Easy banana snack cake recipe with a cream cheese, Greek yogurt frosting. For when the kids are tired of muffins!
Some weeks the kids eat a ton of barely ripe bananas. On the side of green is their favorite way to eat them. Well, with a little peanut butter, mini chocolate chips, and a bit of whipped topping.
They call it “ice cream,” but without any ice cream and I am totally on board with this snack! However, we all know how fast bananas go by. So once the mostly green bananas turn yellow they are no longer interested!
Of course I do as any mother would. We make banana bread or banana muffins.
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- Table of content: Banana snack cake
- Why you’ll love this recipe
- Ingredients
- Step by step baking directions
- Cream cheese Greek yogurt frosting
- Square sheet cake vs round mini cakes
- Helpful tips and things to know
- Jump to recipe
Banana Snack Cake
The other day I asked them what they would prefer for on go school breakfasts that week; banana bread or muffins. They replied with neither!
Excuse me? Neither? “Mom, we’re just a little muffined out.”
They had a point, but that still left me with a ton of bananas that needed eating! And a breakfast I still needed to make for on the go school mornings.
Why You’ll Love This Recipe
I decided to rebrand this entire thing. Instead of banana muffins or bread, we were going to make a banana snack cake with a cream cheese, Greek yogurt frosting. And guess what, it worked!
- Familiar (old) favorite
- Similar ingredients for banana muffins and bread
- Easy sheet-pan style
- Cut into shapes for added flare
- Topped with a cream cheese Greek yogurt frosting for sweetness
Ingredients
- Banana Snack Cake
- 3 very ripe bananas
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ cup butter (softened)
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- ½ cup milk
- optional
- chocoalte chips
- chopped walnuts
- Cream cheese Greek yogurt frosting
- 8oz softened cream cheese
- ½ cup Greek yogurt
- ¼ maple syrup
- 1 tsp. vanilla extract
How To Make Banana Snack Cake
Prepare the pan- Preheat oven to 350℉. Grease or lightly spray a 9×13 baking pan with cooking spray.
Mix the dry ingredients- In a medium bowl, whisk together 2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt, and 1 tsp. cinnamon.
Cream the butter and sugar- In a large mixing bowl, beat ½ cup softened butter and ¾ cup sugar for about 2 minutes, or until light and fluffy. This helps incorporate some air into the batter and gives the cake a lighter texture.
Add the eggs and bananas- Beat in the 2 eggs one at a time into the butter sugar mixture. Add 3 mashed bananas and combine.
Flour and milk- Add about half the flour mixture to the banana mixture and fold in. Then add ½ cup milk followed by the remaining flour. Fold till combined but don’t over mix as that will lead to dense banana cake.
Bake- Spread the batter evenly into the prepared 9×13 baking dish.
Bake at 350℉ for approximately 25-30 minutes, or until the center is set and a toothpick comes out clean.
Cool and frost- Allow cake to cool completely before adding the Greek yogurt frosting. Place in refrigerator for the topping/frosting to set and slice into squares or use a round cookie cutter for mini cakes.
Cream Cheese Greek Yogurt Frosting
Since we’re making these for breakfast I want to keep the frosting a bit more on the healthy side. So you won’t find confectioners sugar or butter in this topping. No, this frosting is made with cream cheese and Greek yogurt with a hint of sweetness.
- Cream cheese Greek yogurt frosting
- 8oz softened cream cheese
- ½ cup Greek yogurt
- ¼ cup maple syrup
- 1 tsp. vanilla extract
Using a kitchen Aid or mixer, combine 8 oz softened cream cheese, ½ cup Greek yogurt, ¼ cup maple syrup, and 1 tsp. vanilla extract.
Mix on medium low until creamy and smooth. Use a spatula and spread onto the fully cooled banana snack cake. Place in refrigerator for the frosting to set. Once set, slice or use round cookie cutters to make mini banana cakes.
Square Banana Sheet Cake VS Round Banana Snack Cake
It’s all about presentation. We made this banana snack cake from the start because the kids wanted something different. Not bread, not muffins.
Square banana sheet cake- The first day I cut this into simple squares and hoped the “icing” was enough to convince them this was a completely different concept.
Round banana snack cake- The second day I decided to use round cookie cutters for more of a mini cake presentation, and they loved it!
By cutting it into a circle it was suddenly extra special. An indulgent sweet treat topped with “frosting.”
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Helpful Tips
Don’t use too many bananas- Three medium to large ripe banana is plenty. Adding too many can make the cake heavy and wet.
Measure the flour correctly- For the lightest texture, don’t scoop and compact the flour right out of the bag. Instead, spoon the flour into the measuring up and level it off. It’s easy to accidentally add too much flour.
Don’t over mix- Once the flour goes in, mix gently and stop as soon as everything is combined. Over mixing can made dense cake.
Use ripe bananas- This is the perfect recipe for those bananas with brown spots! They are naturally sweeter and softer, giving the cake plenty of banana flavor without a ton of sugar.
Don’t over bake- Start checking the cake around 25 minutes. Once the toothpick comes out clean, it’s done.
- Optional toppings and add ins
- A light sprinkle of cinnamon sugar
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
- Homemade cream cheese Greek yogurt frosting
I wouldn’t exactly call this recipe healthy since there’s still a fair amount of sugar, but it is another option for those of us who are looking to use up those brown bananas!
So if your family is tired of banana bread, or banana muffins, try turning those same ripe bananas into this simple sheet cake with a little added flare.
You don’t always need a complicated recipe to get your kids excited about breakfast, sometimes you just need to call it something different and change the shape.
Recipe Card
Banana Snack Cake with Cream Cheese Frosting
Ingredients
- 3 bananas
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup butter (softened)
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup milk
- 1/2 cup chocolate chips (optional)
- 1/2 cup walnuts or pecans (optional)
Cream cheese Greek yogurt frosting
- 8 oz cream cheese (softened)
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350℉. Grease or lightly spray a 9×13 baking pan with cooking spray.
- In a medium bowl, whisk together 2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt, and 1 tsp. cinnamon.
- In a large mixing bowl, beat ½ cup softened butter and ¾ cup sugar for about 2 minutes, or until light and fluffy. This helps incorporate some air into the butter and gives the cake a lighter texture.
- Beat in the 2 eggs one at a time into the butter sugar mixture. Add 3 mashed bananas and combine.
- Add about half the flour mixture to the banana mixture and fold in. Then add ½ cup milk followed by the remaining flour. Fold in to combined but don't over mix as that will lead to dense banana cake.
- Spread the batter evenly into the prepared 9×13 baking dish. Bake at 350℉ for approximately 25-30 minutes, or until the center is set and a toothpick comes out clean.
- Allow cake to cool completely before adding the Greek yogurt frosting. Place in refrigerator for the topping/frosting to set and slice into squares or use a round cookie cutter for mini cakes.
Cream cheese Greek yogurt frosting
- Using a kitchen Aid or mixer, combine 8 oz softened cream cheese, ½ cup Greek yogurt, ¼ cup maple syrup, and 1 tsp. vanilla extract.
- Mix on medium low until creamy and smooth. Use a spatula and spread onto the fully cooled banana snack cake. Place in refrigerator for the frosting to set. Once set, slice or use round cookie cutters to make mini banana cakes.
Notes
Nutrition
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