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Prep time
10 minutes
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Cook time
30 minutes
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Serves
12
Author Notes
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.
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Ingredients
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1 1/2 cups
whole-wheat flour
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/4 teaspoon
cinnamon
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1/4 teaspoon
fine sea salt
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1/2 cup
cane sugar
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3
medium ripe bananas
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1 tablespoon
flax meal
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1/2 cup
unsweetened almond milk
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1/3 cup
mild-tasting olive oil
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3 tablespoons
natural peanut butter
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1/2 cup
bittersweet chocolate chips
Directions
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Preheat oven to 375 degrees Fahrenheit. Line a 10" x 10" cake pan with lightly-oiled parchment paper.
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In a large bowl, whisk the flour, baking soda, baking powder, cane sugar, cinnamon and salt until combined.
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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.
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Stir banana mixture and chocolate chips into the dry ingredients until just combined.
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Spread batter in cake pan and bake until the centre of the cake springs back up when lightly pressed, about 25 to 30 minutes.
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