Posted by Kathryn Dohertyhttps://www.familyfoodonthetable.com/banana-pumpkin-chocolate-chip-cake/
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Banana pumpkin chocolate chip cake
12 adjust servings
This (slightly) healthier banana pumpkin chocolate chip cake is a delicious fall dessert!
- 2 1/2 cups white whole wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large ripe bananas, mashed
- 3 large eggs, beaten
- 1 heaping cup pumpkin puree
- 3/4 cup honey
- 1/4 cup milk (any kind)
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
- Preheat oven to 350.
- In a large bowl, mix the flour, cinnamon, baking soda, baking powder and salt.
- In a separate medium bowl, mash the bananas with a fork. Add the eggs and whisk together. Then add pumpkin puree, honey, milk, butter and vanilla and stir well to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Pour the batter into a well-greased 9-inch springform pan.
- Bake at 350 for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the outer ring of the springform pan and let the cake cool before slicing and serving.
This cake should be stored in the refrigerator after the first day. (I tend to do this with all baked goods containing banana; they can get a strange taste if they sit out too long.)
| Nutrition Facts|
|Amount Per Serving||As Served|
|Calories 318kcal Calories from fat 102|
| % Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 6g||30%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|