Go Back Email Link
–+ servings
Squares of Chocolate Chip Banana Snack Cake stacked on a plate.

Chocolate Chip Banana Snack Cake

Kaylen
Chocolate Chip Banana Snack Cake is a moist banana cake with a hint of cinnamon and chocolate chips in every bite. It's a great breakfast, dessert, or lunchbox treat!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9

Equipment

Ingredients
  

  • 1 cup mashed very ripe banana
  • 1/3 cup butter melted
  • 1/3 cup unsweetened applesauce
  • 3/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup chocolate chips we use dark chocolate or semi-sweet

Instructions
 

  • Preheat oven to 350℉. Line the 8x8 pan with parchment paper. I like to leave some hanging over the sides, so it's easy to pull the cake out of the pan when done.
  • In a large mixing bowl, mix the mashed banana, melted butter, applesauce, granulated sugar, brown sugar, and vanilla until fully combined.
  • In a separate mixing bowl, add flour, baking powder, baking soda, salt, and cinnamon. Stir to combine, then add this bowl of dry ingredients to the bowl of wet ingredients and stir until incorporated without overmixing. Fold the chocolate chips into the batter.
  • Spread the batter into the prepared baking dish. If desired, sprinkle a couple of chocolate chips on the top. Bake for 28-38 minutes, checking on them at the 25-minute mark. It's done when the edges are golden, the center is set, and a toothpick comes out with moist crumbs.
  • When the cake has cooled, remove it by lifting the parchment paper and cut into squares. You can get 9 large portions or 12 smaller portions.

Notes

  • The proper way to measure flour is the "spoon & level" method.  You use a spoon to fill the measuring cup with flour and then level it off with a knife.  It's more accurate that scooping flour with the measuring cup, where it gets compacted.
  • Store at room temperature in an air-tight container for up to 3 days or in the refrigerator for up to 5 days.
  • If serving after being refrigerated, let come to room temperature or pop in the microwave to slightly warm them.
  • For freezing, I wrap individual portions in parchment paper and store them all in a plastic zipper bag.  Best if used within 3 months.
Keyword Banana, Cake, Chocolate, Vegetarian
Tried this recipe?Let us know how it was!