This light, fluffy cake has a sweet banana flavor laced with dark chocolate goodness.
Prep Time20mins
Cook Time45mins
Total Time1hr5mins
Servings: 12slices
Author: Rachel Alexandra
Equipment
Stand mixer or electric hand mixer
8 inch square baking dish
Ingredients
2cupswhole wheat pastry flour
¾tspCeltic sea salt
½tspbaking soda
½cupbuttersoftened
¾cupsugar
6Tbspaquafaba
1cupmashed, overripe bananas
1tspcinnamon extract
½cupmilk
1cupdark chocolate chips
Instructions
Grease an 8 inch square baking dish with butter and preheat the oven to 350° F.
Before measuring any other ingredients, mash the banana to ensure you have the right amount.
In a medium bowl, whisk the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar.
Cream them together on medium-high speed until light and fluffy.
Gradually add the aquafaba, banana, and cinnamon extract.
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.
Notes
Aquafaba is the liquid from a can of garbanzo beans. The amount in this recipe is equivalent to two whole eggs.
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