You’re guaranteed to thrill your dessert eaters with this over-the-top Bananas Foster Snack Cake. It comes piled high with homemade cream cheese frosting, bananas, warm dulce de leche and toasted pecans.
Easy Bananas Foster Snack Cake Recipe
This Bananas Foster Snack Cake was the result of having too many bananas in my fruit bowl. I see overripe bananas as a gift and the ideal opportunity to make banana cake, banana bread or muffins. I’m such a frugal cook, I can’t bear to throw them away. Thankfully, my kids love all things banana, and I’m constantly looking for more and more ways to use them. Combine that with my everlasting love for bananas foster and voila, this snack cake became a dessert reality.
How to Make the Best Bananas Fosters Snack Cake
I really love baking cakes from scratch, and frankly I find it really isn’t that much more work than opening a box of cake mix. At times, I will use a cake mix, too, like in this banana pudding poke cake so that bakers of all skill levels will feel at home in my kitchen.
- Ingredients you’ll need to make homemade Bananas Foster Snack Cake: All purpose flour, baking soda, salt, butter, granulated sugar, light brown sugar, vanilla extract, rum extract, large eggs, mashed bananas plus additional banana slices for garnishing, large eggs and buttermilk.
- For the Cream Cheese Frosting you’ll need: Plain cream cheese, butter, powdered sugar and vanilla. You’ll also need dulce de leche or your favorite caramel sauce and toasted chopped pecans for serving.
- Kitchen Tools you’ll need: A stand mixer or a hand mixer, large bowl, medium bowl, whisk, measuring cups and spoons, 9 x 9 inch non stick baking pan, fork, rubber spatula and cooling rack.
- For this snack cake, I chose to top it with a cream cheese frosting laced with rum extract to keep it family friendly.
- I’ve also served this cake without the cream cheese frosting and topped it with sweetened fresh whipped cream with a splash of rum for a kick. Either way, it’s a winner.
You can Top Bananas Foster Snack Cake Two Ways
This cake can be topped with a decadent cream cheese frosting or whipped cream. When using sweetened whipped cream, I recommend that you wait until just before serving to frost the top with the whipped cream along with the banana slices and a drizzle of caramel.
- To toast the pecans, place in a single layer on a baking sheet. Roast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter
- I use one 14 ounce can of dulce de leche warmed and thinned with half and half for the caramel topping. You may use your favorite caramel or use my Bourbon Praline Pecan Sauce, instead.
- If preferred, you can skip the cream cheese frosting and frost with sweetened fresh whipped cream, then bananas and a drizzle of caramel just before serving.
- Store Bananas Foster Snack Cake chilled in the refrigerator for up to 4 days. If bananas are on top, they will brown so remove those prior to popping it into the fridge.
More Easy Cake Recipes to Make
This rich scratch-made cake celebrates all of the flavors of that famous flambéed New Orleans dessert. You can read more about the original bananas foster and the history behind it here. It’s a special confection for a special occasion. More yummy cake flavors you may also like to make:
- Coconut Cream Cake is a single layer cake that’s so luscious.
- Texas Sheet Cake is a classic everyone loves!
- Carrot Cake Poke Cake is ideal for any occasion.
- Double Fudge Mississippi Mud Cake is topped with mini marshmallows and warm chocolate frosting.
- This Oatmeal Cake is topped with a broiled coconut pecan topping that’s next level.
- Tres Leches Cake is dreamy.
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Helpful Kitchen Items:
Bananas Foster Snack Cake
- 3/4 cup butter softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp pure rum extract
- 3 large eggs
- 3 medium bananas mashed [To equal 1 1/2 cup]
- 2 1/4 cup all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 1/2 cup pecan or walnut pieces toasted and divided
- 1 8 oz package cream cheese softened
- 1/2 cup butter softened
- 2 1/2 cup powdered sugar
- 1 tsp pure rum extract
- Additional sliced bananas and warm caramel for serving [see Cook's note]
- Alternate frosting: 3 cup sweetened fresh whipped cream
- Preheat the oven to 325°F. Spray a 9 x 9-inch non-stick baking pan with baking spray. Set aside.
- In the bowl of a stand mixer, cream together the softened butter, brown sugar, granulated sugar, vanilla and rum. Beat until light and fluffy.
- Add the eggs one at a time beating well after each addition. Stop ans scrape the sides of the bowl. Beat in the mashed bananas just until combined.
- Sift together the flour, ground cinnamon, baking soda and salt. On low speed, add to the creamed mixture alternately with the buttermilk starting and ending with flour. Beat until fully combined.
- Mix 1/2 toasted pecans into the batter by hand.
- Pour into the prepared baking pan. Bake for 45-55 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack.
- For the frosting:
- Using a hand mixer, beat together the cream cheese, softened butter and vanilla until fluffy. Add the powdered sugar 1 cup at a time. Beat until light and fluffy. Frost the cooled cake.
- Garnish with remaining 1 cup toasted pecans. Top with additional sliced bananas and a drizzle of warm caramel just before serving.
2.) I use one 14 oz can of dulce de leche warmed and thinned with half & half for the caramel topping.