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–+ servings

Banana Chocolate Chip Snack Cake

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 9 servings

Ingredients
 

  • 1½ cups whole wheat (may sub all-purpose or GF flour; see notes)
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup (128g) granulated sugar
  • ½ cup butter, room temperature
  • 1 large egg
  • 3 bananas, mashed (1⅓ cups-1½ cups; 320-360g)
  • 3 tablespoons (45ml) milk of choice

For the Streusel Topping

  • 1 cup (6oz/170g) chocolate chips
  • ½ cup (100g) brown sugar
  • ½ cup (57g) chopped pecans (may sub walnuts)
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350℉ and grease an 8-inch square baking pan.
  2. In a medium bowl, stir together the streusel topping ingredients; set aside. In another medium bowl, combine the flour, baking powder, baking soda, and salt; set aside. 
  3. Using an electric mixer (stand or handheld with a large bowl), beat the sugar, butter, and egg until fluffy. Beat in the mashed bananas and milk. Add the flour mixture and beat on low to medium speed until just combined.
  4. Spread half the batter into the prepared pan. Sprinkle with half the streusel.  Repeat with remaining batter and streusel, and then bake until toothpick comes out clean, about 45 minutes. (Check a few minutes early since ovens vary. This will prevent overcooking, which leads to dry baked goods. Helpful hint: A quick read thermometer will allow you to nail the perfect level of doneness－the internal temperature should read between 200℉ and 205℉. )
  5. Cool cake in pan on rack. This cake tastes best when fully cooled, even though it's tempting to dig right in...which is how I know this!

Notes

Measuring by weight? Perhaps counterintuitively, whole wheat flour weighs less than all-purpose flour. The weight of 1½ cups whole wheat flour is 170 grams. The weight when using 1½ cups of all-purpose flour (or a cup-for-cup gluten-free flour), should be 190 grams. Measuring by volume? Be sure to fluff up the flour before spooning it into the measuring cups－rather than scooping directly into the flour with the measuring cups, which will compress it. Then level the cups off with the straight edge of a knife. 
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