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. —Justine C.
1 1/2 cups
fine sea salt
medium ripe bananas
unsweetened almond milk
mild-tasting olive oil
natural peanut butter
bittersweet chocolate chips
In This Recipe
Preheat oven to 375 degrees Fahrenheit. Line a 10" x 10" cake pan with lightly-oiled parchment paper.
In a large bowl, whisk the flour, baking soda, baking powder, cane sugar, cinnamon and salt until combined.
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.
Stir banana mixture and chocolate chips into the dry ingredients until just combined.
Spread batter in cake pan and bake until the centre of the cake springs back up when lightly pressed, about 25 to 30 minutes.