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Wednesday, September 14, 2022

One Bowl Banana Snack Cake

Who needs an easy-to-make, One Bowl Banana Snack Cake that uses up the last two soft speckled brown sweet bananas in the fruit bowl, that no one wants to eat? The answer is that we all do! 


Bananas are a bit like avocados, in that they can go from that perfect sweet treat you looked forward to enjoying, to brown, spotty, and too soft, in a day. At this point, I have been known to throw them in the freezer until there are enough to bake with or because at that moment in time, I have other work to do and baking is not on the list. They keep there quite well for 30 days or more, allowing you time to get them baked up into something everyone will enjoy. 

You may recall that I have issues with a too-sweet banana for fresh eating. This led me to devise a storage method for keeping bananas from over-ripening after purchase. If you as well have a bias toward the sweetness of fresh bananas, you may wish to take a look at the preventative method we use here! If on the other hand, you keep your bananas in the fruit bowl and from time to time have over-ripe bananas that are ready for baking, you are in the right spot! 



Before storing bananas in the fridge, the one thing I had become quite good at was developing banana recipes to use up the ripe bananas that had become too sweet for me. And through the years I came up with many delicious ways to use bananas because we also know I hate food waste...and while I won't continue listing the ways food waste is wrong right now the biggest reason is the cost of food alone!

But let's talk about this One Bowl Banana Snack Cake. I am presenting it, as is straight from recipe development on baking day, to you. And it is so good! When that happy mix of frugality and delicious food come together, it has been a good kitchen day for sure. But do feel free to sprinkle chopped nuts or chocolate chips over the top of the batter before baking for a different flavor combination to enjoy, from time to time! And if you need a quick after-school snack or dessert for the family, it doesn't get easier than this...


Ingredients needed for this recipe:
  • bananas
  • sugar 
  • oil
  • egg
  • Whole Wheat Self-Rising Flour, our recipe found here
You will also need the following:
  • 9-inch pan
  • medium mixing bowl
  • fork
  • mixing spoon 
Now we are ready to begin!



One Bowl Banana Snack Cake
by the seat of my pants!
350-degree oven
UPDATED: 09.14.2022

2 very ripe bananas, peeled

3/4 c sugar
1/4 c oil
1 egg

1 1/2 c Whole Wheat Self-Rising Flour, our recipe found here

Place bananas in the bottom of a medium mixing bowl, mash well and add sugar, oil, and the egg. 

Whip together until the mixture has no streaks of separate ingredients and looks uniform in color. 

Mix in the Whole Wheat Self-Rising Flour, once mixed in, continue to mix for 25 strokes.

Scrape the batter into a prepared 9-inch square baking pan, bake for 22 to 25 minutes, or until the cake tests "done" in your oven. 

Let cool, and cut into squares to serve.


Storage options for One bowl Banana Snack Cake. Store covered for up to three days right on the kitchen counter. It will most likely be gone by the end of the third day...


UPDATE:  For your convenience, a "copy and paste" version of One Bowl Banana Snack Cake has been included below. 


#WholeWheatThat’sGoodToEat!

#DIYHomemadeHousehold
#wholefoodingredients
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Printable "copy and paste" version:


One Bowl Banana Snack Cake
by the seat of my pants!
350-degree oven
UPDATED: 09.14.2022

2 very ripe bananas, peeled

3/4 c sugar
1/4 c oil
1 egg

1 1/2 c Whole Wheat Self-Rising Flour, our recipe found here

Place bananas in the bottom of a medium mixing bowl, mash well and add sugar, oil, and the egg. 

Whip together until the mixture has no streaks of separate ingredients and looks uniform in color. 

Mix in the Whole Wheat Self-Rising Flour, once mixed in, continue to mix for 25 strokes.

Scrape the batter into a prepared 9-inch square baking pan, bake for 22 to 25 minutes, or until the cake tests "done" in your oven. 

Let cool, and cut into squares to serve.

~~~~

Would you like to comment?

  1. Your Banana Snack Cake looks so moist and delicious, we will really enjoy it! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,476.
    Miz Helen

    ReplyDelete
  2. Looks tasty! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 10, open March 1 to 26. All entries shared on social media if share buttons installed.

    ReplyDelete
  3. Visiting again to say thanks so much for linking up at the Unlimited Link Party 82. Shared.

    ReplyDelete
  4. Thanks for the banana preservation tip!

    ReplyDelete
    Replies
    1. Michele, you are welcome! It sure has saved a lot of overripe bananas around here.

      Delete
  5. This looks really good! Do you think regular flour (not whole wheat) would work? I want to make this, but I only have gluten-free all purpose flour. Thanks for sharing it at the TFT party!

    ReplyDelete
    Replies
    1. Pam, if you G F all purpose is a cup for cup swap, I do not see why not. I have swapped whole wheat for all purpose in all my favorite recipes. I have noticed that there are small texture differences any time a swap is made, but none that ruin a recipe. Thanks for stopping by!

      Delete

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