Coincidentally, we ended up having too many ripe bananas around my birthday again this year. I pulled out the old recipe and made some adjustments.
The verdict: it was a major improvement from last time. It was so good that my grandma requested that I make more for her and said I was the best baker ever. Muahahah. I love my g-ma.
Chocolate Chip Banana Cake
Adapted from Pink Peppercorn
- 3 TBSP butter
- A heaping 1/4 cup of granulated sugar
- 2 TBSP applesauce
- 1 tsp cinnamon
- 1 egg
- A dash of milk
- 2 1/2 bananas, mashed
- 1 tsp vanilla
- 3/4 cup of wheat flour
- a little less than 1/4 cup of wheat germ
- a little less than 1/4 cup of flax seed
- a heaping 1/2 cup of rolled oats
- 1 tsp of baking soda
- 1/4 tsp of salt
- 1/2 cup of semi-sweet chocolate chips
- 1/2 cup of walnuts, coarsely chopped
- 1/3 cup of walnuts, chopped, (this is used as topping)
- Preheat oven to 350°F.
- Cream butter and sugar together. Add applesauce, cinnamon, and egg to mixture. Mix well.
- Stir in milk, bananas, and vanilla. Combine.
- Add in the rest of the ingredients: flour, wheat germ, flax seed, rolled oats, baking soda, and salt. Mix.
- Gently combine the chocolate chips and walnuts with the rest of ingredients.
- Pour the mixture into an 8x8 inch dish lined with parchment paper.
- Sprinkle the crushed walnuts (1/3 cup) on top.
- Bake for approximately 30 minutes or poke the cake with a toothpick and see if it comes out clean.