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
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.