Banana Chocolate Chip Cake
This light, fluffy cake has a sweet banana flavor laced with dark chocolate goodness.
Servings: 12 slices
Equipment
- Stand mixer or electric hand mixer
- 8 inch square baking dish
Ingredients
- 2 cups whole wheat pastry flour
- ¾ tsp Celtic sea salt
- ½ tsp baking soda
- ½ cup butter softened
- ¾ cup sugar
- 6 Tbsp aquafaba
- 1 cup mashed, overripe bananas
- 1 tsp cinnamon extract
- ½ cup milk
- 1 cup dark 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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