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
fine sea salt
medium ripe bananas
unsweetened almond milk
mild-tasting olive oil
natural peanut butter
bittersweet chocolate chips
- Preheat oven to 375 degrees Fahrenheit. Line a 10″ x 10″ cake pan with lightly-oiled parchment paper.
- In a large bowl, whisk the flour, baking soda, baking powder, cane sugar, cinnamon and salt until combined.
- 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.
- Stir banana mixture and chocolate chips into the dry ingredients until just combined.
- Spread batter in cake pan and bake until the centre of the cake springs back up when lightly pressed, about 25 to 30 minutes.