Whole Wheat Banana Chocolate Chip Cake

By Ann Fulton

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With the bananas and whole wheat flour, I like to think of this dessert as two-thirds healthy!  It is 100% delicious and the perfect way to keep over-ripe bananas from going to waste!

Whole Wheat Banana Chocolate Chip Cake
  • 1 1/2 cups whole wheat flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup butter, room temperature
  • 1 egg
  • 3 bananas, mashed (about 1 1/3 cups-1 1/2 cups)
  • 3 tablespoons milk
For Streusel Topping
  • 1 cup chocolate chips
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon cinnamon
  1. Stir streusel topping together in a medium bowl and set aside.  Combine flour, baking powder, baking soda, and salt in another medium bowl.  Using electric mixer, beat sugar, butter and egg in a large bowl until fluffy.  Beat in bananas and milk..  Add flour mixture and mix until just combined.
  2. Spread half the batter into a greased 8×8-inch baking pan.  Sprinkle with half the streusel.  Repeat with remaining batter and streusel and bake in a 350 degree oven until toothpick comes out clean, about 45 minutes.  (I always check about five minutes early since oven cook times vary…this will prevent baked goods from becoming dry.)
  3. 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!
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    1. Ann Post author

      Hi Stacey, I often make similar substitutions but have not with this recipe. It would likely work, although given the added liquid, I might start with half and half to be sure.

    1. Ann Post author

      Hi Linda, You could definitely use regular flour. I wouldn’t use all brown rice flour as I think it would be too dense, but you could try subbing about 1/4 of the regular flour with the brown rice flour. That might mimic the whole wheat flour quite nicely. If you try, I’d love to know how you make out!

  1. Renu

    Hi I loved this recepie ..starting to make for my family…1 quick question can I replace butter with oil? As don’t hv butter at home…thanks

    1. Ann Post author

      Hi Renu,

      I’m so glad your family enjoys this! I think the butter would provide slightly better flavor, but you should really be able to replace it with oil. If you try, I’d love to know if you can discern a difference.

    1. Ann

      Hi Barbara,
      The pecans and chocolate chips are part of the streusel topping which gets mixed in the beginning step, set aside, and then used as a topping further down. I hope that helps!

  2. Melissa McMurtrie

    I’ve made this a few times with your gluten free blend, and coconut or almond milk…it is so good (no surprise!!!)

  3. Rebecca

    My husband and son love banana bread. So when i found a recipe that used whole wheat flour I had to try it. This cake turned out amazing!!! Soft crumb, not dense despite being all wheat and wonderful flavour. This recipe is a treasure I stumbled upon. Thank u for sharing.

    1. Ann

      And thank YOU for taking the time to share your thoughtful feedback, Rebecca. I truly appreciate it and am so glad you enjoyed the recipe!