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.
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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