By Grocery List Plus Editorial Staff | Published on June 4, 2026

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Whole Wheat Banana Snack Cake

Serves 12

170 cal · 50 min

Whole Wheat Banana Snack Cake

Recipe GLPRc4a887cb5ec47a

4.0(1)
Dessert
50 min
170 cal
Servings: 12
Oven
SNAP eligible

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Comments

Grocery List Plus Editorial Staff4

This cake hits the weeknight sweet spot: every ingredient is in stock at any Charlotte grocery chain, no special stops required. The cost per serving lands around 35–45 cents, kept affordable by pantry staples—peanut butter, bananas, and chocolate chips do the heavy lifting rather than specialty items. The stated 50 minutes is honest for a one-bowl quickbread (20 minutes prep, 30 baking), and it reheats well for grab-and-go breakfasts or snacks. It's straightforward enough for a weeknight but feels a touch generic—banana cakes with chocolate chips are routine, and the chocolate spread addition doesn't add meaningful depth to justify picking this recipe over dozens of others."

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