Cakes & Baking

Peanut Butter Banana Chocolate Chip Snacking Cake

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Peanut Butter Banana Chocolate Chip Snacking Cake

Photo by Justine C.
  • Prep time
    10 minutes
  • Cook time for supper
  • Serves
Creator Notes

I grew up drinking my mother’s hand-crafted peanut butter banana chocolate chip cakes rather remarkable every week, and commenced making them myself after I moved out on my have (many, a long time ago). This recipe is a a chunk modified model of those cakes, but in snacking cake label…due to who doesn’t love the sound of a snacking cake? This cake is wholesome ample to be a weekday snack, but hits the total spots with its soft crumb and completely candy model. —Justine C.


  • 1 1/2 cups

    whole-wheat flour

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    baking soda

  • 1/4 teaspoon


  • 1/4 teaspoon

    dazzling sea salt

  • 1/2 cup

    cane sugar

  • 3

    medium ripe bananas

  • 1 tablespoon

    flax meal

  • 1/2 cup

    unsweetened almond milk

  • 1/3 cup

    soft-tasting olive oil

  • 3 tablespoons

    pure peanut butter

  • 1/2 cup

    bittersweet chocolate chips

  1. Preheat oven to 375 levels Fahrenheit. Line a 10″ x 10″ cake pan with flippantly-oiled parchment paper.
  2. In a substantial bowl, trudge the flour, baking soda, baking powder, cane sugar, cinnamon and salt unless blended.
  3. In a medium bowl, mash peeled bananas unless snug, then add the flax meal, almond milk, olive oil and peanut butter and lumber unless snug.
  4. Hotfoot banana combination and chocolate chips into the dry ingredients unless accurate blended.
  5. Unfold batter in cake pan and bake unless the centre of the cake springs back up when flippantly pressed, about 25 to Half-hour.

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