Whole Wheat Banana Snack Cake with Chocolate Guinness Frosting Recipe

April 8, 2013

When presented with an open beer (minus the ¼ cup you used in a recipe), most people would drink it. It’s a logical solution and one I’ve implemented myself numerous times.  But when I made the Guinness Braised Kale with potatoes and poached egg for St. Patrick’s Day, I found myself debating whether to drink half  a beer or make a cake.

I chose cake.

This isn’t your super sweet, rich, decadent dessert cake, which is why I decided to add snack cake to the name. It’s filling with the fresh flavor of banana, and the frosting will curb any craving for chocolate. Maybe even a hankering for dark beer. If you don’t mind a splash of booze and hearty whole grains for breakfast or as a snack, then I suggest you forgo finishing off your next pint, too.


Whole Wheat Banana Snack Cake with Chocolate Guinness Frosting

Makes: 9 servings


¾ cup mascavo (muscovado) sugar
¼ cup olive oil*
2 eggs
1 overripe banana, mashed
1 tbsp Guinness beer
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
1 tbsp unsalted butter, softened
1 ½ cups confectioner’s (powdered) sugar
1 tbsp cocoa powder
2 tbsp Guinness beer

Preheat the oven to 350 degrees F and grease an 8×8 inch square pan.

Add the sugar, oil and egg to the bowl of a mixer fitted with the paddle attachment. Mix on medium for about 1 minute. Add in the banana and mix on medium to medium-high 1 minute more. Mix in the 1 tablespoon of Guinness.
In a medium bowl, whisk together the flour, baking soda and salt. With the mixer on low, gradually add the dry ingredients. Mix just until combined, scraping the sides of the bowl as needed.
Transfer the batter to the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool.
To prepare the frosting, add the butter and powdered sugar to the bowl of the mixer fitted with the whisk or paddle attachment. Beat together the butter and powder sugar on medium and then medium-high until combined, and almost smooth, about 1 minute. Add the cocoa and 1 tablespoon of the Guinness. Mix on medium-high until the frosting is smooth, about 90 seconds. Mix in the additional 1 tablespoon of Guinness, based on your desired consistency for the frosting. The full 2 tablespoons was perfect for me.
Frost the cooled cake, cut into 9 pieces and serve. 
*Be sure to use regular olive oil with this recipe because it has a more mild flavor. Virgin olive oils may add too much of an olive-like taste. 
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  • Dina April 9, 2013 at 7:46 am

    Guinness frosting sounds great!

  • emily (a nutritionist eats) April 9, 2013 at 12:33 pm

    Does the Guinness have a strong flavor or are you just left wondering what it is?

  • Andrea April 11, 2013 at 10:40 am

    You had me at Guinness frosting.

  • Juliana April 12, 2013 at 9:17 pm

    Nice cake Lori…interesting frosting.
    Enjoy your weekend 🙂

  • Lori April 14, 2013 at 4:31 pm

    Dina – It’s a great flavor with the chocolate!
    Emily – I think – left wondering. Although you can tell it is some type of alcohol.
    Andrea – Enough said. 😉
    Juliana – Thank you!

  • Peggy G. April 15, 2013 at 8:40 am

    I’m all about the not-so-sweet desserts! And anything with the addition of Guinness is always good news to me =) Hope you’re doing well in California, Lori!