Chocolate Chip Banana Snack Cake with Peanut Butter Glaze

Must Try

Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
exipure

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…

Chocolate Chip Banana Snack Cake with Peanut Butter Glaze

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

Chocolate Chip Banana Snack Cake with Peanut Butter Glaze

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

Chocolate Chip Banana Snack Cake with Peanut Butter Glaze

I could eat this snack cake all day long!

Chocolate Chip Banana Snack Cake with Peanut Butter Glaze

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)

Instructions

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.

- Advertisement - exipure
- Advertisement - exipure

Latest Recipes

- Advertisement - exipure

More Recipes Like This

- Advertisement - exipure