To ensure that the chocolate-banana cake lasts long enough for at least one week's worth of lunches, wrap individual pieces in plastic wrap and store them in the freezer. This cake contains no eggs, so it is appropriate for anyone who has a sensitivity to them.
Active Time: 30 minutes |
Total Time: 1 hour
3/4 cup mashed very ripe banana, (2 small bananas)
3/4 cup buttermilk
2/3 cup packed brown sugar
1/4 cup dark corn syrup
3 tablespoons canola oil
1 tablespoon vanilla extract
1/3 cup chocolate chips
2 tablespoons chopped walnuts, or pecans
Confectioner's sugar, for dusting
Preheat oven to 400°F. Lightly oil an 8-by-11 1/2-inch baking dish or coat it with cooking spray.
Whisk together flour, cocoa, baking soda and salt in a large bowl. Whisk together mashed banana, buttermilk, brown sugar, corn syrup, oil and vanilla in a medium bowl. Make a well in the center of the dry ingredients and add the wet ingredients; mix with a wooden spoon or rubber spatula just until the dry ingredients are moistened.
Turn the batter into the prepared baking dish, smoothing the top. Sprinkle chocolate chips and nuts evenly over the top.
Bake until a cake tester inserted in the center comes out clean, about 20 minutes. Let cool in the pan, dust with confectioners’ sugar and cut into squares.
Per serving :
6 g Fat;
1 g Sat;
3 g Mono;
1 mg Cholesterol;
43 g Carbohydrates;
3 g Protein;
1 g Fiber;
235 mg Sodium;
181 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 other carbohydrate, 1 fat
Tips & Notes
Make Ahead Tip: Store well-wrapped in the freezer for up to 1 month. Dust with confectioners' sugar once more before serving.