Chocolate Chip Banana Snack Cake with Peanut Butter Glaze


Snack cake. Those two words – individually – make me happy, but put them together and I’m downright blissful. Cake that you can justifiably get away with eating at any time of day? I’m in 100%. How about you? If for some odd reason you’re still not sold, just feast your eyes on that glossy peanut butter sauce…


… which, as it cools, slightly hardens into a caramely, sticky, delicious glaze crowning the chocolate chip-speckled banana cake below.


If there’s a more phenomenal flavor trifecta that peanut butter/chocolate/banana, then I have yet to taste it.


I could eat this snack cake all day long!



Chocolate Chip Banana Snack Cake with Peanut Butter Glaze

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients (8 servings)

  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp Kosher salt
  • 1 cup mashed overripe bananas (about 3 medium-sized bananas)
  • 1/3 cup neutral-flavored vegetable oil (I used safflower oil)
  • 1/4 cup unrefined granulated sugar, such as evaporated cane juice
  • 1/4 cup lightly packed brown sugar
  • 1 large egg, preferably organic
  • 1 tsp pure vanilla extract
  • 3/4 cup dark chocolate chips
  • 1/2 cup smooth natural unsweetened peanut butter
  • 1/4 pure maple syrup
  • 1/4 tsp pure vanilla extract
  • 1/4 cup milk, preferably organic (or a non-dairy milk alternative)


Preheat oven to 350°F. Lightly grease an 9 inch pie plate (or cake pan).

In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt.

In a large mixing bowl, whisk mashed bananas, oil, both sugars, egg, and vanilla extract until well-combined.

Add dry ingredients to wet and stir just until combined. Fold in chocolate chips.

Bake for 27-30 minutes, or until a wooden tester (or toothpick) inserted into the center of the cake comes out clean.

When the cake has about 5 minutes left to bake, make the glaze by whisking together the peanut butter, maple syrup, and milk in a small saucepan set over medium heat. Keep whisking until the mixture is smooth and drippy (about 3-4 minutes), then remove from the heat.

When the cake is done, pour the glaze evenly over the top and let the cake cool completely.

Powered by Recipage


Apple Cinnamon Steel Cut Oatmeal in the Instant Pot {Vegan}


Let’s start off by discussing the Instant Pot in case you’re not familiar with it… it’s a programmable pressure cooker, slow cooker, saute pan, rice cooker, yogurt maker, (and even more!) all in one. Using the Instant Pot can be a bit daunting at first, what with all of the buttons and options, but once you familiarize yourself with the settings, it will become your new favorite kitchen item. My in-laws bought me one for my birthday last year, and it has come in handy more times than I can count!


Ok, now on to these Apple Cinnamon Steel Cut Oats!

Creamy, chewy, slightly sweet, laced with cinnamon, and dotted with soft apple pieces, this vegan oatmeal is the perfect antidote to any dark & cold morning. Steel cut oatmeal takes about 30 minutes to cook on the stovetop, but using the pressure cooker slashes that time in half. The oatmeal reheats well, so you can have a few breakfasts on hand for busy mornings.


Apple Cinnamon Steel Cut Oatmeal in the Instant Pot {Vegan}

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients (4 servings)

  • 1 cup steel cut oats
  • 1 (14 oz) can coconut milk, well shaken
  • 1 cup apple cider
  • 1 cup water
  • 2 Tbsp pure maple syrup
  • 1 large apple, peeled, cored, and chopped
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp pure vanilla extract
  • pinch of Kosher salt


Combine all ingredients in Instant Pot. Whisk to combine.

Lock the lid in place, and make sure the steam release handle is pointed toward “Sealing.”

Press the “Manual” button and toggle the “-” button down until you reach 3 minutes. Keep pressure option on “High Pressure.”

When the Instant Pot beeps, signaling the end of cooking, press the “Keep Warm/Cancel” button and switch the steam release handle toward “Venting”.

Allow Instant Pot to naturally release pressure until the valve has fallen completely down, then carefully remove the lid. Stir oats and serve.

* You can also make this recipe on the stovetop. Simply combine all ingredients in a dutch oven (or large saucepan) and cook according to the directions on the steel cut oatmeal packaging.

Powered by Recipage