Chocolate Banana Snack Cake
Ingredients
- 1 cup spelled, white, or gf ap flour
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Dutch or additional unsweetened cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup water
- 2/3 cup sugar (for refined-sugar-free, try this Chocolate Banana Bread)
- 1/3 cup overripe mashed banana
- 1/4 cup nut butter, oil, or additional banana
- 2 tsp pure vanilla extract
- 1/2 cup mini chocolate chips, optional
Instructions
*While I much prefer the taste and texture of the cake when made with the oil or nut butter (such as almond butter), many readers have written in to tell me they think it’s delicious with additional banana instead, so you can definitely try this substitution at your own risk and might still love the results.
For the recipe: Line an 8×8 pan with parchment. Preheat oven to 350 F. Combine dry ingredients and stir very well. Evenly mix in remaining ingredients. Pour into prepared pan. Sprinkle chips on top if desired. (See video earlier in this post.) Bake on the center rack 25 minutes. Let cool completely. Cover loosely with a towel overnight, either on the counter or refrigerated – it’s best not to eat the cake until the next day, as the taste and texture will be much better!
Source:
https://chocolatecoveredkatie.com/2018/09/24/chocolate-banana-cake-recipe/
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