Banana Chocolate Chip Snack Cake
User Reviews
4.9
Banana Chocolate Chip Snack Cake
Description
The recipe combines both whole wheat and all-purpose flours to balance texture and density, with mashed ripe bananas providing moisture and natural sweetness. After creaming butter and sugar, eggs, bananas, and vanilla are incorporated before folding in the dry ingredients and buttermilk gradually. Mini or regular chocolate chips add pockets of sweetness throughout the cake.
Baked in an 8x8 or 9x9 inch pan, the cake yields a moist and tender crumb with a moderately dense structure due to the whole wheat flour. The bananas and chocolate chips contribute softness and flavor contrast. This snack cake can be enjoyed as a breakfast item, snack, or dessert.
Choosing ripe bananas spotted with brown ensures optimal sweetness and flavor. Using white whole wheat flour or adjusting flour measurements can influence cake lightness. A metal pan in the oven helps achieve even baking, while glass pans may require lower temperature.
Ingredients
- 1 cup whole wheat flour see note
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup butter softened, salted
- 1 cup granulated sugar
- 2 egg large
- 1 ½ cups banana about 3 large bananas (see note, mashed ripe
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup chocolate chips mini or regular
Instructions
- Preheat the oven to 350 degrees F (make sure an oven rack is in the middle position). Grease an 8X8- or 9X9-inch baking pan with cooking spray. See note below for pan type (metal vs. glass).
- In a medium bowl, whisk together the flour, salt and baking soda.
- In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
- Add the eggs and mix to combine.
- Add the bananas and vanilla and mix.
- Add 1/3 of the flour mixture and mix until a few dry streaks remain. Add 1/2 of the buttermilk and mix. Add another 1/3 of the flour and mix again, followed by the remaining buttermilk. Finally add the last of the flour AND the chocolate chips and mix until just combined (don't overmix!).
- Spread the batter evenly in the prepared pan and bake for 45-55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan (or dig in while warm; no judging).
Notes
- For whole wheat flour, white whole wheat is preferred to avoid a dense texture.
- Use bananas heavily speckled with brown spots for the best natural sweetness and flavor.
- Metal baking pans are recommended for even baking; glass pans may need temperature adjustments.
- Measure whole wheat flour lightly to prevent a heavy cake texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Servings (8X8 or 9X9-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 69mg | 23% |
| Sodium | 314mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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