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Little banana snack cake

Bake an egg-free banana snack cake in a small oven-safe dish. Makes two small portions and includes checks for fully baked batter.

45 minutes total · 2 servings · baking

Prep: 10 minutes. Cooking: 25 minutes. Waiting: 10 minutes, included in total time.

Ingredients

  • 1 medium banana — Use a ripe banana.
  • 1/2 cup All-purpose flour (60 g) — Spoon flour into the dry measuring cup and level it; do not pack it down.
  • 2 tbsp Milk (30 ml)
  • 3 1/2 tsp Neutral cooking oil (17.5 ml) — For each original batch, use 1 tbsp in the batter and ½ tsp to grease the dish.
  • 1 tbsp Granulated sugar (12 g)
  • 1/2 tsp Baking powder (2 g)
  • 1/4 tsp Ground cinnamon (0.6 g)

Equipment and available appliances

  • Oven
  • Refrigerator
  • 1 × Microwave-safe bowl or deep glass dish
  • 1 × Fork
  • 1 × Eating spoon
  • 1 × Measuring cups and spoons
  • 1 × Small oven-safe baking dish
  • 1 × Oven mitts
  • 1 × Small kitchen knife

Method

  1. Heat the oven to 350°F / 175°C. Lightly oil a small oven-safe dish, about 6 inches across and 2.5 cups capacity, using the extra ½ teaspoon of oil.
  2. Peel and mash the banana in a bowl. Stir in the milk, remaining oil, and sugar.
  3. Add the flour, baking powder, and cinnamon. Stir just until no dry flour remains; do not taste the raw batter.
  4. Spread in the dish and bake for about 20–25 minutes, until the center is set and a clean toothpick or thin knife inserted in the middle comes out without wet batter.
  5. Use oven mitts to remove the dish and cool for at least 10 minutes before serving.

Helpful notes

  • Dish size and banana size affect baking time. A deeper dish may need longer.
  • Do not replace baking powder with baking soda.
  • Recipe proportions and bake time are starter guidance; this recipe has not been kitchen-tested.
  • The equipment reference dish holds 2.5 cups and measures about 6 × 6 inches. Dish shape, batter depth, and oven performance affect baking time. Follow the doneness checks; this recipe has not been kitchen-tested in the reference dish.

Before you start

Original starter recipe; not yet kitchen-tested. Follow safe food handling and check product labels for allergens. The amounts and times shown here describe one original batch. The planner estimates sequential batches for larger portions of heated meals so the suggested cookware remains suitable.

  • Wash hands and produce before preparing food. Refrigerate perishable ingredients and leftovers promptly.
  • Do not taste raw flour or batter.

Keep the unused milk refrigerated. Follow the milk package storage and use-by guidance. Keep the cooled cake covered and refrigerate leftovers promptly.

Food-handling guidance and sources

  • Wash hands, produce, utensils, and work surfaces. Clean can lids before opening. Keep refrigerated foods at 40°F / 4°C or colder and frozen foods at 0°F / −18°C. Refrigerate perishables and leftovers within 2 hours, or within 1 hour above 90°F / 32°C. Divide larger leftovers into shallow containers. Reheat leftovers to 165°F / 74°C. FDA: Safe food handling
  • Do not taste raw flour or unbaked batter. Bake foods containing flour thoroughly and clean flour-dusted surfaces and utensils. FDA: Handling flour safely

Dietary tags describe the listed basic ingredients. Check every product label for allergens, cross-contact, and animal-derived additives; tags are not an allergy guarantee.

Grocery price references

Default prices are dated U.S. retailer reference prices checked October 10, 2026, with source links provided. Some retrieved pages may be cached. These are not live or local checkout quotes, and the examples do not form a single-store basket. Prices, promotions, stock, package sizes, tax, delivery, and other fees may differ. Edit prices to match your store; your edits remain separate from the linked references.

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