The second week of summer break is coming to a close, and it has been another busy one! My 9 year old had camp from 8-3 every day last week, plus baseball games 2 nights. This week it was an outdoor survival camp every day, and 2 nights of baseball. Thanks goodness next week we just have baseball. I am ready for some more relaxing days. I think my 9 year old might be too. As much fun as he has had these last 2 weeks, I think he is ready to just play and be home a little bit.
Did you know banana snack cake was a thing? I never had it growing up, so I had no idea. But looking over the web lately, it seems like a popular snack. My son loves bananas in different muffins, and bread, so I thought I would see if I could come up with a little bit healthier version of this snack cake. And then I went and drizzled chocolate over it. I had leftover Hershey Spread from the Skillet Brownie I shared with you a couple weeks ago, so it seemed like the perfect topping. Feel free to leave off the chocolate, or as many other recipes I have seen, you could top with chocolate frosting.
I had this banana snack cake fresh out of the oven and still slightly warm when my son came home from school one day. He dug right in, and didn’t really take a break until he finished his piece. To say he liked it would be an understatement. Some of the leftovers were sent with my husband to work, where I hear one person finished almost all of it. It may be summer, and baking isn’t really the popular thing to do, but trust me you will want to turn on the oven for this cake.
- 2 large ripe bananas
- 1 egg
- 1/2 cup peanut butter
- 1/4 cup coconut oil (or vegetable oil)
- 2 tsp vanilla extract
- 1 cup white whole wheat flour
- 2/3 cup coconut sugar (granulated sugar will work too)
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 cup mini chocolate chips
- 1/4 cup Hershey Chocolate Spread (optional)
-
Preheat oven to 375 degrees. Spray or line an 8 inch baking dish with parchment paper. Set aside.
-
In a mixing bowl mash the bananas. Mix in the egg, peanut butter, vanilla and oil until smooth. Add flour, sugar, and baking soda, and cinnamon mix well. Fold in the chocolate chips.
-
Pour into the prepared pan and bake for 35-40 minutes, until a tester comes out clean.
-
Remove from oven and cool for a few minutes before drizzling with chocolate spread.
Recipe loosely based on Two Peas and Their Pod
Other Recipes You Might Like:
Peanut Butter Banana Chocolate Chip Muffins
Maple Pecan Loaf
Banana Peanut Butter Chocolate Chip Muffins
Pumpkin Chocolate Chip Cake
Zucchini Chocolate Cake
Peanut Butter Cup Dump Cake
Peanut Butter Chocolate Chip Bread
Flourless Nutella Cake
Chocolate Sheet Cake
Chocolate Lava Cakes for Two
Chocolate Banana White Chocolate Chip Muffins
Boston Cream Pie
Brianne @ Cupcakes & Kale Chips says
My little guy’s three favorite foods are chocolate, peanut butter and bananas. He will be all over this! Pinning!
Lisa {Sweet 2 Eat Baking} says
This look gorgeous, Erin. So indulgent, moist and full of flavour.
Medeja says
All the best things in one cake!
Emily @ Life on Food says
This looks great. I would definitely take it with the chocolate!
Liz says
Lovely cake. Thanks so much.
Rebecca says
You had my mouth watering at peanut butter!!
Mallory @ Because I Like Chocolate says
Cake? As a snack? With peanut butter and chocolate? Sign me up!
Lillian says
This is EXCELLENT! It came out exactly like your photos and tastes just as good as it looks. So easy to make too. I used a bag of Ghiradelli dark chocolate chips both for the chips and melted for the drizzle on top. Home run!
Erin S says
So glad that you enjoyed it! Thanks for coming back to let me know!
Margie says
I am new to coconut oil. Would you melt it for this or use it solid? Thanks!
Erin S says
I would melt it first, and then let it cool slightly. Hope you enjoy!