Cinnamon-Ribbon Banana Snack Cake

Make it

Instructions

1. 01

   Preheat the oven and prepare the pan

   Set an oven rack in the center and preheat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment, leaving overhang on two sides. Brush 1 tsp vegetable oil over the parchment and any exposed inside edges of the pan. Set the pan aside. | Why: Preheating ensures an even rise, and lining and greasing the pan makes the cake easy to lift out.

2. 02

   Melt the butter and mash the bananas

   Put 6 tbsp unsalted butter in a microwave-safe bowl. Microwave in 15-second bursts, swirling between bursts, until just melted, about 45–60 seconds total; let cool for 2 minutes. Peel 2 ripe bananas into a large mixing bowl and mash with a fork until mostly smooth; aim for about 1 cup of mashed banana. | Why: Briefly cooling the butter keeps it from scrambling the eggs, while mashing distributes banana throughout the cake.

3. 03

   Mix the wet ingredients

   Whisk 2 large eggs, 3/4 cup granulated sugar, 1/2 cup plain Greek yogurt, and 1 tsp vanilla extract into the mashed banana. Pour in the cooled melted butter and whisk until the mixture looks uniform. | Why: Whisking the wet ingredients first gives the cake an even, tender crumb.

4. 04

   Make the batter

   In a separate bowl, whisk 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly mixed. Add the dry mixture to the wet mixture and fold gently with a spatula just until no dry flour is visible; a few lumps are fine. | Why: Evenly dispersed leavening helps the cake rise, and gentle folding keeps it soft.

5. 05

   Layer the cinnamon ribbon and bake

   Mix 2 tbsp packed brown sugar and 1 tsp ground cinnamon in a small bowl. Spread half the batter in the lined, greased pan; sprinkle the cinnamon mixture evenly over it, stopping about 1/2 inch from the edges. Spoon the remaining batter on top and gently spread to cover. Drag a butter knife through the batter in two broad S-shaped passes. Put the pan on the center rack of the preheated oven and bake for 35–42 minutes, until the top is golden and springs back lightly and a toothpick inserted into the center comes out with a few moist crumbs, not wet batter. | Why: Keeping the ribbon away from the edges reduces sticking, and a brief swirl creates distinct cinnamon streaks.

6. 06

   Cool, slice, and serve

   Set the pan on a wire rack and let the cake cool in the pan for 10 minutes. Lift it out using the parchment overhang and let it cool on the rack for at least 20 more minutes. Cut into 9 squares and serve warm or at room temperature. | Why: A short rest firms the tender cake so it lifts and slices without falling apart.