recipe image

Peanut Butter Banana Chocolate Chip Snacking Cake

Photo by Justine C.
  • Prep time
    10 minutes
  • Cook time
    30 minutes
  • Serves
Author Notes

I grew up eating my mom’s homemade peanut butter banana chocolate chip muffins pretty much every week, and started making them myself once I moved out on my own (many, many years ago). This recipe is a slightly modified version of those muffins, but in snacking cake form…because who doesn’t like the sound of a snacking cake? This cake is healthy enough to be a weekday snack, but hits all the spots with its tender crumb and perfectly sweet taste. —Justine C.


  • 1 1/2 cups

    whole-wheat flour

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    baking soda

  • 1/4 teaspoon


  • 1/4 teaspoon

    fine sea salt

  • 1/2 cup

    cane sugar

  • 3

    medium ripe bananas

  • 1 tablespoon

    flax meal

  • 1/2 cup

    unsweetened almond milk

  • 1/3 cup

    mild-tasting olive oil

  • 3 tablespoons

    natural peanut butter

  • 1/2 cup

    bittersweet chocolate chips

  1. Preheat oven to 375 degrees Fahrenheit. Line a 10″ x 10″ cake pan with lightly-oiled parchment paper.
  2. In a large bowl, whisk the flour, baking soda, baking powder, cane sugar, cinnamon and salt until combined.
  3. In a medium bowl, mash peeled bananas until smooth, then add the flax meal, almond milk, olive oil and peanut butter and stir until smooth.
  4. Stir banana mixture and chocolate chips into the dry ingredients until just combined.
  5. Spread batter in cake pan and bake until the centre of the cake springs back up when lightly pressed, about 25 to 30 minutes.

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