Banana Chocolate Chip Snack Cake
This whole wheat, naturally sweetened snack cake hits the spot ANY time of day!
Yield: 9 large squares or 16 small squares
Ingredients
- 2 large ripe bananas (or 3 small bananas)
- ⅓ cup honey (or substitute maple syrup)
- ½ cup milk (regular, soy, almond - whatever you use)
- ¼ cup melted unsalted butter (or sub unsweetened applesauce)
- 2 teaspoons vanilla
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350. Grease an 8x8 baking pan with nonstick cooking spray.
- In a small bowl, mash the bananas with a fork and add the honey, milk, butter and vanilla. Mix until well combined.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
- Add the wet mixture to the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Pour the batter into prepared baking pan and smooth the top so its even.
- Bake at 350 for 22-26 minutes, until a toothpick inserted in the center comes out clean.
- Let the snack cake cool for a few minutes in the pan before slicing into squares.
Notes
Milk: You can use skim milk (or 1% or 2%) or an alternative milk like soy or almond milk for this recipe.
Butter: The butter adds just a touch of richness, but I've made these with applesauce and that worked well too. It can be a good option if you need these to be vegan or dairy-free.
Flour: I use white whole wheat flour to make these whole grain, but you can also substitute all-purpose flour. Or you can use a mixture of all-purpose and whole wheat flour.
Leftovers: Extras can be kept, covered, at room temperature for up to 2 days. After that, store them in the fridge (for another 2-3 days) or freeze them.
Video
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 194mg | Fiber: 5g | Sugar: 25g
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