Banana Buttermilk Snack Cake

Makes: 9x13" pan Prep time: 30 minutes Bake time: 35 to 38 minutes



1/2 cup unsalted butter at room temperature

2 very ripe large smashed bananas, equal to about a cup

2 eggs

1 tablespoon vanilla extract

1 tablespoon cinnamon

1 cup cold buttermilk

2 cups all purpose flour

1 cup Dixie Crystals granulated sugar

1 tablespoon fresh baking powder

Crumb topping and filling

1 cup cold butter, cubed

1 cup Dixie Crystals light brown sugar, packed

3/4 teaspoon cinnamon

1 and 1/2 cups all purpose flour

Vanilla cream glaze

2 cups Dixie Crystals confectioners sugar

4 tablespoons half and half

1 teaspoon vanilla extract

pinch of salt


Preheat your oven to 350 degrees.  Butter a 9″x13″ inch baking dish and set aside.

Smash both bananas in a medium bowl.  Add eggs, buttermilk and vanilla.

In another bowl, whisk together the flour, baking powder and cinnamon.

In your stand mixer, beat the 1/2 cup softened butter and 1 cup granulated sugar until well mixed.

Add in the banana, egg and vanilla mixture.  Stir until incorporated.

Add in the flour mixture and mix until just incorporated, being careful not to over mix.

Make the crumb topping:

In a medium sized bowl with a pastry cutter, mix together all of the crumb ingredients until big crumble pieces form.

Pour half of the batter into the prepared pan.

Layer half of the crumble pieces.

Pour the other half of the batter over the pieces.  Spread out with an offset spatula.

Crumble the remaining pieces over the batter.

Bake in your preheated oven for 20 minutes and rotate your pan.

Bake for another 15 to 18 minutes more, or until the cake springs back in the middle when you touch it.

Cool on the stove top while you make the glaze.


In a medium bowl, whisk together the confectioners sugar, pinch of salt, vanilla and half and half until smooth and creamy.

Drizzle over the semi cooled cake.

Serve warm.

This will keep in the pan if it is covered for up to 5 days.  You can also wrap and freeze individual pieces.