Banana Orange Snack Cake

Okay, this is a really good one, adapted from The Perfect Thyme’s “Kiss Me Cake.”

It’s not all Decadent Make You Feel Like You’re Indulging, and it has a bit more sugar in it than I would normally feel warm and fuzzy about, but it is otherwise very good. It makes a great addition to school lunches and stuff like that…

Banana Orange Snack Cake

In a bowl, beat together in order:

  • 2 eggs
  • 1 ripe mashed banana
  • 1 cup sugar (next time I’ll do 1/2 cup sugar and 1/2 cup powdered milk)
  • 1/2 cup milk, buttermilk, or yogurt (I used yogurt)
  • 3/4 cup orange juice
  • optional 1 tbs triple sec

Add, all at once (one should probably mix these together first, but I never do) and mix till just blended

  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt

If your target audience has no allergies and doesn’t pick little pieces of stuff out of their snacks, this would also be the time to add a cup of raisins or currants or whatever, and maybe half a cup of nuts…

Pour into 9×9 baking dish and bake at 350 degrees for 40 minutes or so.


The original recipe now sprinkles sugar and cinnamon and drizzles orange juice over the cake, but I’m going for something healthier and less messy, so I elected not to go that route…but it does look delicious, doesn’t it? I might also be tempted to try this as an “upside down cake” by spreading orange marmelade  all over the bottom of the pan before carefully pouring the batter in.  (Apricot jam could be nice for this too, now that I think of it…)

Give this a try, in either version–it’s really yummy!

Posted on March 31, 2011, in Uncategorized. Bookmark the permalink. 1 Comment.

  1. Siobhan Maguire

    In a recipe like this, you can almost always reduce the sugar by half with no negative consequences. I wouldn’t adjust a cookie recipe this way, but a quick bread is usually fairly forgiving with regard to sugar. If you’re worried about the outcome, add a fruit (mashed,sauced, diced or whole) to up the sweetness. The fruit also increases the volume of the batter, and thus the number of servings yielded, so you get less “cake” per serving.

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