Banana Snacking Cake

Lately, I find myself gravitating towards familiar foods in my kitchen. The meals and desserts that I’ve enjoyed since childhood are on rotation—grilled cheese and tomato soup, spaghetti made with sauce from a jar, and chocolate chip cookies. It feels easier, in these final chaotic days of the school year, to reach for recipes that I know both forwards and backwards.

While there are no moments of surprise with new flavors or textures, the comfort of these routine meals is indulgent in a different way, for both body and soul.

This banana cake is one that I remember fondly from my childhood. Whenever the bananas were forgotten on the counter long enough to blacken, the mixing bowls would come out and this cake would emerge from the oven. The aroma of banana filling the air was the cue for the rest of my family to flock to the kitchen, stealing a bite or two before the cake had properly cooled.

It has been many years since I’ve last eaten this cake. Perhaps having my own little one in the house is causing these food memories to stir up, but, regardless of the reason, I am delighted to revisit this recipe.

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This banana cake is a simple, unpretentious snacking cake—however, that doesn't mean this cake isn't something worth talking about.

The texture is my favorite part of this cake. As with most banana breads and cake, the final product has a bit of heft, but I think it works in the cake’s favor instead of against it. The chocolate glaze is also made with butter instead of heavy cream like a traditional ganache, which lends itself to a more intense buttery, chocolate flavor.

All these years later, my family is still in debate about the best way to eat this cake. My dad and I prefer to eat this cake chilled. The cold brings out a heaviness to the cake we both love, and the chocolate glaze becomes stiff making it literally melt in your mouth. My sister, on the other hand, prefers the cake slightly warmed, which yields a lighter feel to the cake and turns the chocolate glaze silky smooth. Though our debate may never be settled, the truth is that this cake is delicious any way you choose to serve it.

Since it is my belief that snacking cakes should be easy to prepare, instead of making a chocolate glaze, you could simply add chocolate chips to the batter to bring in the chocolate flavor without needing to use more pans. The choice, as always, is yours.

This Banana Snacking Cake combines the classic flavors of chocolate and banana. The addition of mashed banana to the cake lends a moistness, while a touch of cinnamon brings out a greater depth of flavor. The chocolate glaze is simple to make, melting together only chocolate and butter, but I could eat it by the spoonful (and I usually do). The glaze spreads smooth when slightly warm and holds its shape like a dream. This cake is a good option to reach for when you are looking for a sweet snack and, if your kitchen is anything like mine, it will disappear before you are ready to see it go.

Banana Snacking Cake

Yields 9 x 13-inch cake

Banana Cake
2 1/2 cups (300 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated sugar
3/4 cup (150 grams) brown sugar, packed
2 large eggs
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
3/4 cup (180 mL) buttermilk (or regular milk)

Chocolate Glaze
6 ounces (170 grams) semi-sweet chocolate, coarsely chopped
1/2 cup (113 grams) butter, cubed

Preheat oven to 325 degrees F (160 degrees C). Grease a 9 x 13-inch baking pan.

To prepare the banana cake, whisk together flour, baking powder, cinnamon, and salt in a medium bowl. Set aside.

In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract.

Beat in the flour mixture and buttermilk in alternating additions, starting and ending with the flour. Pour batter evenly in the prepared baking pan and bake for 35-40 minutes, or until golden and a toothpick inserted in the center comes out clean. Allow the cake cool completely.

To prepare the chocolate glaze, melt together the chopped chocolate and cubed butter in a small saucepan over low heat until smooth and uniform. Spread evenly over the cooled cake and allow the glaze to set before cutting and serving the cake.

Lemon Almond Cake

The fog of early parenthood has finally lifted. I have emerged stronger—with a bigger heart, immeasurable patience, and the ability to function on limited sleep. I am starting to feel like myself again and it feels good.

I lost myself in those first few months, as I imagine happens often with new parents. With the newborn routine of eat-change-sleep on repeat every three hours, I felt like a shell of my former self. There wasn’t time to explore interests or hobbies—there was hardly time to sneak in a shower.

To survive, I followed the mantra “one task a day.” Some days the only thing I accomplished was making dinner; other days it was making it to mama/baby yoga class so I could start the process of making my body feel like my own again. These small daily goals fueled me without overwhelming me.

It was the only balance I could seem to manage.

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Even though I enjoyed my time at home with sweet Baby N, I credit the act of going back to work with helping me reclaim my individuality. It’s true that I am a parent now, but that is not the only attribute that defines me. I welcome the daily challenges of being a high school teacher because my students remind me of the other aspects of myself that I appreciate (plus, the knowledge that summer break is around the corner eases the transition of being away from N during the day).

Although I’ve started to realize how important it is for me to have time for myself, I still very much struggle with allowing that dedicated time. Although the days feel long, the hours are short and time seems to evaporate into the ether. The great irony of parenthood is the knowledge that I could be more present for my daughter if I spend time away to recharge myself.

This balance between a parent and an individual with my own needs and desires will be a work in progress, but the journey is helping me understand myself on a new level, which I recognize is a gift in itself.

Lemon and almond is one of my favorite flavor combinations in spring. The sharpness of lemon and the nutty warmth of almond add both warmth and a wake up call to a palate that has been saturated in the comfort of winter. Taking advantage of a day off from school and Baby N’s napping schedule, I spent some much needed time in the kitchen. It wasn’t until I had finished the photographs that I realized this cake felt—and looked—remarkably familiar.

Perhaps unsurprisingly, after an exploration into the recipe archive, I noticed this lemon almond cake was quite similar to a lemon cake I had made the year prior (down to the exact date!). Mom brain, anyone?

I like to believe these resemblances work in my favor—this cake is so good, I unknowingly created a recipe for it twice. Perhaps that is all the encouragement you’ll need to turn on the oven, zest a couple lemons, and start baking.

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This Lemon Almond Cake brings together the warmth of almond with the spiritedness of lemon. The cake batter is infused with both lemon zest and lemon oil to give it a bright lemon flavor, and almond extract and almond flour to round out a nutty undertone. Once baked, the cake is brushed with a lemon glaze on the outer edges to give the cake additional flavor and to seal in the cake's moisture. This cake is perfect to serve plain and unadorned—the flavors are so vivid, it needs nothing else to feel complete.

Lemon Almond Cake

Yields 12 servings

Lemon Almond Cake
1 1/2 cups (300 grams) granulated sugar
Zest of 2 lemons
3/4 cup (180 mL) vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon oil (optional)
1 teaspoon salt
2 teaspoons baking powder
2 1/4 cups (270 grams) all-purpose flour
3/4 cup (75 grams) almond flour
1 cup (250 mL) milk

Lemon Glaze
1/2 cup (100 grams) granulated sugar
Juice of 2 lemons

Preheat oven to 350 degrees F (180 degrees C). Heavily grease and flour a 10-cup Bundt pan. Set aside.

For the lemon cake, place the granulated sugar and lemon zest in a large mixing bowl. Rub the sugar and zest together until fragrant. Whisk in the vegetable oil, eggs, vanilla extract, almond extract, lemon oil, salt, and baking powder. Alternate adding the flours and milk, stirring after each addition, until the batter is smooth and uniform in appearance. 

Pour batter into the prepared baking pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 15 minutes before unmolding.

While the cake is baking, prepare the glaze by heating the granulated sugar and lemon juice in a small saucepan until the sugar dissolves. Set aside. 

Place the cake on a cooling rack and brush the glaze over the cake, giving time for the glaze to absorb between layers. Allow the cake to cool completely and the glaze to set before cutting and serving.

Butternut Squash Chocolate Chip Bundt Cake

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With less than nine weeks to go before we meet our little one, the nesting phase has been setting in quickly for me. Unfortunately for my husband, this means waking up on the weekend to pressing “to do” lists featuring half a dozen lengthy chores that need to be done right now because we are running out of time.

Last Sunday I pulled out the holiday lights to hang on the roof right after breakfast. My poor husband asked if he could finish his morning coffee before pulling out the ladder.

The desire to get the house organized and ready is more than I bargained for. Even though I wanted to relax and enjoy our time as a couple before we become a family of three, the need to “nest” is proving hard to suppress.

Today’s quote is perhaps more aspirational than reflective of my current state of being, but I trust I’ll find that happy medium soon.

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Although autumn squash is primarily featured in savory preparations, as a baker I have a hard time imagining it as anything other than sweet. While pumpkin is the go-to squash when it comes to baking, butternut squash can also work equally well in many of the same recipes.

For this seasonal cake, I started by roasting and pureeing a small butternut squash. The squash is then sweetened in a traditional cake batter. With the addition of cinnamon, nutmeg, ginger, and cloves, the cake takes on the classic autumn flavors.

And, because chocolate only makes things better, I added a cup of chocolate chips to the batter and covered the cake in a thick chocolate glaze. The combination of chocolate and spiced squash is one of my favorites. I hope you’ll enjoy it as much as I do.

This Butternut Squash Chocolate Chip Bundt Cake features the spices of autumn. Butternut squash forms the base flavor of the cake, which is enhanced with spices and chocolate chips. While the cake can certainly stand-alone without the glaze, the addition of the glaze will help seal in the cake’s moisture and enhance the overall chocolate flavor.

Serve with a hot cup of coffee, a rainy windowpane, and a sense of happiness being exactly where you are.

One Year Ago: Apple Pandowdy
Two Years Ago: Apple Cinnamon Muffins & Maple Glazed Pumpkin Scones
Three Years Ago: Pear Almond Tart & Pumpkin Espresso Bundt Cake
Four Years Ago: Pumpkin Molasses Bread, Vegan Caramel & Rustic Apple Tart
Five Years Ago: Butternut Squash Biscuits & Apple Crisp
Six Years Ago: Pumpkin Waffles, Apple Cinnamon SconesPear Crisp, Pumpkin Rolls, & Butternut Squash Cake
Seven Years Ago: Red Wine Chocolate Cake, Pear Spice Cake, Pumpkin Spice Latte Cheesecake, & Apple Cinnamon Cake
Eight Years Ago: Pumpkin Bread Pudding, Apple Tart with Almond Cream, & Fresh Ginger Pear Cake

Butternut Squash Chocolate Chip Bundt Cake

Yields 8-10 servings

Butternut Squash Batter
1 1/2 cups (370 grams) butternut squash puree
4 large eggs
3/4 cup (177 mL) vegetable oil
1 cup (200 grams) brown sugar, packed
3/4 cup (150 grams) granulated sugar
1 teaspoon vanilla extract
2 cups (250 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 cup (170 grams) semisweet chocolate chips

Chocolate Glaze
6 ounces (170 grams) semisweet or milk chocolate, coarsely chopped
1/2 cup (120 mL) heavy cream (or full-fat coconut milk)

Preheat oven to 350 degrees F (180 degrees C). Heavily grease a 10-cup Bundt pan. Set aside.

For the butternut squash batter, beat together the butternut squash puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl until well blended. Stir in the flour, baking powder, baking soda, spices, and salt until smooth and uniform in appearance. Stir in the chocolate chips.

In the prepared baking pan, add the cake batter. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 15 minutes before un-molding and transferring to a cooling rack to cool completely.

For the chocolate glaze, heat the heavy cream in a small saucepan until steaming. Be careful not to boil. Immediately remove from heat and pour over chopped chocolate, allowing the chocolate to melt for 5 minutes before stirring until smooth and uniform. Allow glaze to cool until it reaches a thicker consistency before pouring glaze evenly over the top of the cooled cake.

Serve the cake after the glaze has fully set.