Banana Chocolate Chip Cake
Good morning! Today I’d like to share a simple banana snack cake recipe. It tastes like banana bread, but has a light, fluffy cake texture. I chose to use whole wheat pastry flour instead of all purpose and to reduce the sugar by 1/2 cup to make it a little healthier.
You may also notice the aquafaba in the ingredients list. I go into this in a little more detail in my post on egg substitutes, but it’s basically just the water from the can of garbanzo beans.
The original cake recipe (from Brown Eyed Baker) also suggests topping it with cream cheese frosting. But you know what? I don’t think it needs it. Wait…what?? Me?! Saying it doesn’t need frosting?! I know that probably comes a shock, because if you’ve been following me for any amount of time, you’ve probably gathered that I love all things frosting, glaze, and ganache. But I honestly think the cake is sweet enough and moist enough on it’s own and the cream cheese was just a bit too tangy for me. (Maybe I just didn’t have enough sugar in the frosting 😉) That being said, if you want to make it more of a dessert cake than a snack cake, by all means go ahead and add some frosting! Enjoy!
- 2 cups whole wheat pastry flour
- ½ tsp baking soda
- ¾ tsp sea salt
- ½ cup butter, at room temperature
- 1 cup sugar
- 1/4 cup + 2 Tbs. aquafaba*
- 1 cup mashed, ripe bananas (2 to 3 medium bananas)
- 1 tsp. pure vanilla extract
- ½ cup skim milk
- 1 cup dark chocolate chips
Grease a square 8 inch baking pan and preheat the oven to 350° F.
Before measuring any other ingredients, mash the banana to ensure you have the right amount. There’s nothing worse than getting halfway through a recipe and finding out you don’t have enough of something!
In a separate bowl, combine the flour, baking soda, and salt.
Use an electric mixer to beat the butter and sugar until light and fluffy. Gradually add the aquafaba, bananas, and vanilla.
Now, stirring by hand, alternate between adding the milk and dry ingredient mixture until a batter comes together. Gently fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean (with the exception of some melted chocolate). Rotate the pan in the oven halfway through baking.
The cake can be stored at room temperature for up to two days or in the refrigerator for up to 5.
*This amount of aquafaba is equivalent to 2 whole eggs.