Chocolate and peanut butter in a sweet little banana snack cake.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Breads, Snack
Cuisine: Baked Goods, Vegetarian
Keyword: banana, chocolate, peanut butter
Servings: 16pieces
Calories: 126kcal
Author: Trish Cowper | the infinebalance food blog
Ingredients
1cupall-purpose flour
1tsp.baking powder
1tsp.baking soda
¼cuppeanut butternatural peanut butter
1cupmashed bananas
¼cupvanilla flavoured sweetened yogurt
1large egg
½cuppeanutschopped
1-½cupschocolate chipsdivided
Instructions
Preheat oven to 350 and prepare a 8x12inch baking tin.
Combine flour, baking powder, baking soda in a small bowl.
In a large bowl, mash bananna and then beat in peanut better and yogurt until smooth. Beat in the egg until completely incorporated. Gradually add in dry ingredients, mix until just combined. Add ½ cup of chocolate chips and chopped peanuts and mix gently so that they are evenly distributed.
Pour into prepared baking tin, spreading cake batter out to reach the sides. It will be a very thin cake.
Bake 18-20 minutes or until cake is lightly browned around the edges and springy on top. Remove from the oven and immediately sprinkle chocolate and/or peanut butter chips on top. Let the chips sit for a few minutes, they will soften and melt. Then use an offset spatula to spread the chocolate. Allow cakes to cool completely before cutting into small squares. Will keep refridgerated in an air-tight container for about 5 days.
Notes
Nutritional information is an estimate only and based on 1/16 of the above recipe. You will need about 3 ripe bananas to get a full cup of mashed banana.I used natural peanut butter in this recipe, any type will also work but could alter nutritional information.Allow cakes to cool completely before storing in an airtight container. These will keep for about 5 days refrigerated.