As they predicted two to three feet of snow and crippling winds, many of us find ourselves home for the day, with offices, schools, banks, doctor’s offices and more – all closed!
I just took this cake out of the oven.  What is better than warm cake with a cold glass of milk (my preference), or a warm hot cocoa (my kids preference!), on a bright, cold, snowy day.  The bonus is, with lots of banana, white whole wheat flour, only 1/4 c. of oil, and not too much sugar or chocolate, this cake really does taste as good as it looks, so you can cut just one more slice without the guilt 🙂
Enjoy!Banana Chocolate Chip Cake

Prepare a 9×13 foil pan, lined with parchment paper, and set aside.
Pre-heat oven to 350*.

In the bowl of an electric mixer, fitted with the paddle attachment, beat together:
3/4 c. brown sugar (I prefer light brown sugar for this cake), 1 tsp. vanilla extract, 2 eggs, 1/4 c. oil, 1/4 c. natural applesauce, and 3 bananas – very ripe and cut into chunks.

Add in: 2 c. white whole wheat flour, 1 tsp. baking powder, dash salt, 1/2 tsp. baking soda.  Beat all together.  Add in 1/3 c. chocolate chips (or 1/2 c. if you like extra chocolate).

Pour batter into 9×13 foil pan lined with parchment paper.  Bake at 350*, about 35-38 minutes, until cake tester inserted into the middle of the cake comes out dry.  Remove pan from oven and cool pan on wire rack.

Please note that though I bake virtually all my cakes in tube or bundt pans, this cake is slightly smaller than most, and the 9×13 disposable tin foil pan is the perfect size and depth.  It yields a very nice cake.
Freezes very well (if you have any left to freeze!).

B’tayavon 🙂