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Sunday, November 13, 2011

Chocolate Chip Banana Snack Cake

I've made versions of this before, but this was by far the best...probably because I didn't try too hard to make it healthy. It's healthier than most since it uses whole grain flour and no butter, but it's got a crap-load of sugar. It is so sweet and moist it doesn't need any frosting.

Big A and I made it as a gift and when I'm not sure how keen somebody is on "health" food, I try to restrain myself from going to crazy. I reasoned that it wasn't for us anyways, but then Big A insisted we bake it in our heart-shaped cake pan which is small. The left-over batter fit perfectly into 4 mini loaf pans and each of us got our own cake to sample. The whole family gave it a 10/10!

3 large ripe bananas, mashed
2 eggs
1/4 cup canola oil
1 cup sugar (or Splenda or any other equivalent amount of alternative granular sweetener)
1 tsp vanilla extract

1.5 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
1/2 cup dark or semi-sweet chocolate chips

Whisk together wet ingredients in a large bowl. In smaller bowl, whisk together dry ingredients and then add dry ingredients and chips to wet ingredients. Stir just until mixed. Scrape batter into greased 9x12 pan and bake at 350F for about 40 minutes, or until toothpick comes out clean. If top begins to brown too much before centre has set, cover loosely with foil.