A delightful banana snack cake with a hint of cinnamon, perfect for any time of the day.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the cake inside for even baking.
Grease an 8-inch square baking pan with nonstick cooking spray or butter.
You can also line the pan with parchment paper for easier removal of the cake.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Make sure the butter is at room temperature for easier mixing.
Beat in the egg, buttermilk, vanilla extract, and mashed bananas until well combined.
Mash the bananas thoroughly to avoid lumps in the batter.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Sifting the dry ingredients can help ensure a smoother batter.
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Overmixing can lead to a dense cake, so mix until just incorporated.
Pour the batter into the prepared pan and spread it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Check the cake a few minutes before the minimum baking time to avoid overbaking.
Let the cake cool in the pan on a wire rack for about 20 minutes.
Cooling the cake in the pan helps it set and makes it easier to remove.
Serve the cake warm or at room temperature. Enjoy!
Pair with a dollop of whipped cream or a scoop of ice cream for a special treat.
