Peanut Butter Banana Chocolate Chip Snacking Cake
ByJustine C.
Photo by Justine C.
- Serves
- 12
- Prep Time
- 10 Minutes
- Cook Time
- 30 Minutes
I grew up eating my mom’s homemade peanut butter banana chocolate chip muffins pretty much every week, and started making them myself once I moved out on my own (many, many years ago). This recipe is a slightly modified version of those muffins, but in snacking cake form…because who doesn’t like the sound of a snacking cake? This cake is healthy enough to be a weekday snack, but hits all the spots with its tender crumb and perfectly sweet taste.
Ingredients
- 1 1/2 cup whole-wheat flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup cane sugar
- 3 medium ripe bananas
- 1 tablespoon flax meal
- 1/2 cup unsweetened almond milk
- 1/3 cup mild-tasting olive oil
- 3 tablespoon natural peanut butter
- 1/2 cup bittersweet chocolate chips
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Directions
- Step 1
Preheat oven to 375 degrees Fahrenheit. Line a 10" x 10" cake pan with lightly-oiled parchment paper.
- Step 2
In a large bowl, whisk the flour, baking soda, baking powder, cane sugar, cinnamon and salt until combined.
- Step 3
In a medium bowl, mash peeled bananas until smooth, then add the flax meal, almond milk, olive oil and peanut butter and stir until smooth.
- Step 4
Stir banana mixture and chocolate chips into the dry ingredients until just combined.
- Step 5
Spread batter in cake pan and bake until the centre of the cake springs back up when lightly pressed, about 25 to 30 minutes.