Banana Chocolate Chip Cake

Banana Chocolate Chip CakeAs 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 🙂
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