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Prep time
10 minutes -
Cook time for supper
Half-hour -
Serves
12
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.
Substances
1 1/2 cups
whole-wheat flour
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
cinnamon
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
Instructions
- Preheat oven to 375 levels Fahrenheit. Line a 10″ x 10″ cake pan with flippantly-oiled parchment paper.
- In a substantial bowl, trudge the flour, baking soda, baking powder, cane sugar, cinnamon and salt unless blended.
- 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.
- Hotfoot banana combination and chocolate chips into the dry ingredients unless accurate blended.
- Unfold batter in cake pan and bake unless the centre of the cake springs back up when flippantly pressed, about 25 to Half-hour.
