Super healthy delicious Chocolate Chip Banana Cake

Last year around my birthday, I made my own birthday cake. The cake was moist, sweet, healthy, and delicious and my family devoured it. However, they had one complaint: it was a bit too moist. As in, it was so moist that it was on the borderline of wet/mushy so I made a note in my notebook to make it firmer the next time I tried again.

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

Ingredients

• 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)

Directions

1. Preheat oven to 350°F.
2. Cream butter and sugar together. Add applesauce, cinnamon, and egg to mixture. Mix well.
3. Stir in milk, bananas, and vanilla. Combine.
4. Add in the rest of the ingredients: flour, wheat germ, flax seed, rolled oats, baking soda, and salt. Mix.
5. Gently combine the chocolate chips and walnuts with the rest of ingredients.
6. Pour the mixture into an 8x8 inch dish lined with parchment paper.
7. Sprinkle the crushed walnuts (1/3 cup) on top.
8. Bake for approximately 30 minutes or poke the cake with a toothpick and see if it comes out clean.