Though too decadent for breakfast, this is nutritious enough to be a guilt-free snack or dessert at other times of the day. This moist cake has enough chips to satisfy a chocolate craving without sugar- and butter-laden frosting. Even so, it reminds us of the name-brand chocolate-frosted banana cakes we used to buy in Cleveland.
Note: the cake in the photo contains large chocolate chips, but I recommend mini chips for better chocolate distribution throughout the cake. For special occasions, you could increase the amount of chocolate chips to 1 cup.
Chocolate Chip Banana Snacking Cake
Makes 16 servings
1 1/2 cups 50/50 flour*
2 tablespoons almond meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 well-ripened medium bananas
2 large eggs
1/2 cup packed brown sugar
1/3 cup canola oil
1/4 cup nonfat or lowfat vanilla yogurt
1 teaspoon vanilla
3/4 cup mini semisweet chocolate chips
* You can buy this off the shelf, but I use a homemade mix of all-purpose and whole wheat flour.
- Preheat oven to 350° F and mist 9-inch springform pan with cooking spray.
- Whisk together first five ingredients (flour through salt) in a large bowl.
- Put the next six ingredients (bananas through vanilla) in a blender and puree until thoroughly combined.
- Add the wet ingredients all at once to the dry ingredients, stirring just until moistened.
- Fold in chocolate chips.
- Pour batter into prepared pan.
- Bake for 35 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack.
- For 16 servings, slice into quarters, and then slice each quarter into 4 pieces, cutting parallel to one of the sliced edges. (not in wedges, as pictured)
Store in a tightly sealed container at room temperature for up to two days.
© Liesl K. Bohan | SavvyBaker.com
