Serves 12
50 min
Whole Wheat Banana Snack Cake
Recipe GLPRc4a887cb5ec47a
A wholesome snack cake featuring ripe bananas, whole wheat flour, and chocolate chips, sweetened with peanut butter and a touch of vanilla. Moist, naturally sweet, and perfect for a quick dessert or snack. Bakes in under 40 minutes.
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Ingredients
2 large ripe bananas
1 egg
½ cup peanut butter
¼ cup vegetable oil
2 tsp vanilla extract
1 cup white whole wheat flour
⅔ cup sugar
1 tsp baking soda
2 tsp ground cinnamon
1 cup mini chocolate chips
¼ cup chocolate hazelnut spread (optional)
Directions
Preheat your oven to 375°F. Prepare an 8-inch square baking pan by either spraying it lightly with non-stick cooking spray or lining it with parchment paper. Set the pan aside.
Peel the ripe bananas and place them in a large mixing bowl. Mash them with a fork until mostly smooth, with some small lumps remaining.
Crack the egg into the bowl with the mashed bananas. Add the peanut butter, vegetable oil, and vanilla extract. Stir vigorously until the mixture is smooth and well combined.
Add the white whole wheat flour, sugar, baking soda, and cinnamon to the wet mixture. Stir until just combined, being careful not to overmix. Gently fold in the mini chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 35 to 40 minutes, until a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 5 minutes. If desired, lightly drizzle the optional chocolate hazelnut spread over the warm cake before serving.
