Banana Snack Cake

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Most Helpful Positive Review

Aug 09, 2007

This cake is good. In order to cut some fat and calories, I only used 1/2 cup butter and added 1/2 applesauce to make up for it. I also cut the sugar in half to only 1/2 cup. I didn't have buttermilk, so used light sour cream instead. I also used mini chocolate chips and left out the nuts and coconut. I still thought it was yummy and even my picky boys ate it.

—LIBBY729

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Most Helpful Critical Review

Jan 03, 2009

This was seriously horrible. I expected so much from it. I think it just had too many ingredients/conflicting flavors.

—julie

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46 Ratings

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Nov 13, 2004

Oh my. Soooo good. My husband and I can't get enough of this. We left out the coconut and walnuts and it still turned out beautiful--great flavor and texture. After mashing 3 bananas, I had a quarter cup more than is called for but I used it all anyway. Worked great. This is a new family favorite! Thank you.

—KUCHEN1

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Mar 16, 2009

Turned out great!! Knowing a teen boy would scarf all of this down fast, I made a few healthy subs...1/2 cup brown sugar, 1/2 cup light margarine, 1/2 cup apple sauce, 1/2 cup non-fat yogurt, 1/2 cup ww flour, 1 cup old fashioned oats and I used milk choc chips (what I had on hand). Thanks for sharing your recipe!!

—LOBSTER

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Nov 28, 2005

This was really yummy! I used half the butter, and replaced the other half with fat free vanilla yogurt to lower the fat a bit. I only had a cup of chocolate chips so I used the in the cake part and sprinkled brown sugar on the top instead. It was really good and gave it a crunchy-sticky topping. Next time I will sprinkle the chocolate chips and the brown sugar on it. Will definitley make again!

—STEPH577

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Dec 09, 2008

this is a very good recipe. i like the chocolate chips in it, but the added chocolate chips on top is too much for my taste. definatly will be making this again, without the extra chocolate on top.

—pennycandy

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Jun 04, 2010

Phenomenal! Such a moist and delicious cake. My alterations were minor, and only because I lacked 2 ingredients. Instead of buttermilk, I used regular milk and a splash of lemon juice to curdle. Instead of walnuts I used sliced almonds, which were fabulous in the moist cake and mixed very nicely with the coconut. Finally, I added about 1/4 cup of milled flaxseed just to give it a little healthy kick. mmmmmm!

—CinfulySwt

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Oct 24, 2003

This is a great cake for a twist to the traditional banana bread. I made this minus the coconut and nuts and it was super! Yummy!

—MEGAN MARIE

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Nutrition

Calories
258 kcal
13%

Carbohydrates
31 g
10%

Cholesterol
38 mg
13%

Fat
14.7 g
23%

Fiber
2 g
8%

Protein
3.4 g
7%

Sodium
248 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Snack Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 258
Calories from Fat: 132

% Daily Value *
Total Fat 14.7g 23 %
Saturated Fat 8.1g 41 %
Cholesterol 38mg 13 %
Sodium 248mg 10 %
Potassium 140mg 4 %
Total Carbohydrates 31g 10 %
Dietary Fiber 2g 8 %
Protein 3.4g 7 %
Sugars 18.1g
Vitamin A 5 %
Vitamin C 1 %
Calcium 3 %
Iron 13 %
Thiamin 13 %
Niacin 12 %
Vitamin B6 4 %
Magnesium 11 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.