Banana Snack Cake

Banana Snack Cake

45

"This quick and delicious snack cake is a favorite in our family."
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Ingredients

1 h 5 m servings 258 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, mix flour, oats, baking soda and salt together and set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Mix in buttermilk, bananas and vanilla. Add flour mixture and mix well. Finally, fold in the nuts, coconut and 1 cup of the chocolate chips.
  3. Pour batter into a 9x13 inch pan. Sprinkle top with remaining 1 cup of chocolate chips. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Reviews

45
  1. 50 Ratings

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Most helpful positive review

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 bu...

Most helpful critical review

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

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 bu...

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 qu...

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/...

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 par...

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 t...

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 curd...

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!

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

Moist, nice flavor and perfect for a simple summer dessert. Perfect as is, but I love nuts and coconut so may double both the next time.