Moment of honesty here: not all of the recipes I make end up appearing on the blog. Some of them end up not being blog worthy…some of them just don’t thrill me…sometimes I’m too lazy…and some of them don’t appear because the recipe disappears too fast for me to document. This pumpkin, chocolate chip, and banana snack cake wasn’t any of those things though: it was an accident.
So – Justin and I usually each eat a banana in the morning on weekdays. For some reason, we both neglected to eat one of our “daily bananas” last week and I was left with two overripe bananas on Saturday. It happens. And what do you do when you have overripe bananas? You make banana bread. Justin actually requested that I make a loaf for us to enjoy – a slice topped with ice cream for dessert, and then slices for breakfast.
The only thing was: I didn’t feel like getting out the loaf pans. I have to hand wash them, and it’s two pans to clean. It was Saturday and I was lazy. But: what about a 9×9 inch baking pan? Would it work? I can place that particular pan in the dishwasher, so the cleanup would be a breeze. Ok. Why not try it out and see what happens?
Annnnnd the end result? I’m not going to lie: it was pretty darn great. I’m not sure if it was because I swapped my all-purpose flour for cake flour, or if it was because of the spread out 9×9 inch pan, or if it was a combination of the two, but this “snack cake” as I’m calling it, was pretty freaking scrumptious. In all honesty, I was just whipping this dish up for us to have as a nice little dessert over the weekend, but I think it was actually meant to be documented. It’s moist, flavorful, and packed with chocolate goodness (and nuts too if you want them!).
So there you have it: a quick recipe I threw together over the weekend…that you definitely should try out the next time you have a few overripe bananas sitting around. I mean it.
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