Banana Cake Squares with Buttercream Frosting
Try this Banana cake squares with buttercream frosting recipe.
Try this Banana cake squares with buttercream frosting recipe.
- 1 egg
- 1/3 cup unsweetened apple sauce
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 cup brown sugar
- 2 tbsp brown sugar
- 1 tsp baking soda
- 1.5 cups flour
- for the frosting
- 2 tbsp egg whites (i use from the carton)
- 2 medium banana's (mashed about 1 cup)
- 1/2 cup 0% plain greek yogurt (non greek will work as well
- 3/4 tbsp butter melted
- 3/4 tbsp milk
- 1/4 cup icing sugar
- Carbohydrate 28.5524990359273 g
- Cholesterol 32.2074381512406 mg
- Fat 12.1234034962369 g
- Fiber 0.0559166678786278 g
- Protein 0.33900929003652 g
- Saturated Fat 7.67166929696534 g
- Serving Size 1 1 Serving (54g)
- Sodium 94.2390416603312 mg
- Sugar 28.4965823680486 g
- Trans Fat 0.852169688813559 g
- Calories 219 calories
Step-by-step
- Preheat oven to 375F, spray a 9 inch baking dish with some cooking spray.
- In a bowl beat together your egg, egg whites and brown sugar.
- Add in mashed banana, yogurt, apple sauce and vanilla and mix well.
- Stir in flour, baking powder & soda and pour batter into your baking dish.
- Bake in oven for 28 minutes.
- Meanwhile make your frosting, mix melted butter and brown sugar together, stir in milk then add icing sugar and stir till creamy. It does not give you a lot of icing but enough to cover squares. Store frosting in fridge till ready to use.
- Let squares cool before removing from dish, spread with frosting and cut into 16 squares, 4 down and 4 across.
Golden-brown crusts envelop a tender crumb scented with vanilla, yielding dense, moist squares topped with a delicate sugar glaze. Achieving this texture requires an understanding of how distinct ingredients interact during the mixing and baking phases.
- Mash bananas that display heavy brown speckling on the peel because highly ripe fruit contains significantly more free sugars and less starch than firm yellow fruit, yielding a sweeter, softer crumb without extra moisture.
- Whisk the egg and brown sugar thoroughly before adding liquids to incorporate air that helps the baking powder and baking soda lift the heavy batter during the 28-minute bake at 375 degrees Fahrenheit.
- Measure the flour accurately by spooning it into the dry measuring cup and leveling off the excess rather than scooping directly from the bag, preventing dense, heavy squares.
- Cool the baked slab completely in the 9-inch dish before attempting to frost or slice into sixteen uniform pieces, since warm pastry melts the butter and sugar mixture.
Temperature control remains paramount when frosting these portions, as applying warm icing to a hot base destroys the structure of the buttercream. Store finished portions in a sealed container in the refrigerator to maintain optimal moisture levels over several days.
