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.
- 1 cup cake flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ⅛ cup butter, softened
- 1 large egg
- 1½ cup mashed bananas (about 2 large)
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla
- ⅔ cup chocolate chips
- ½ cup walnuts, chopped (optional)
- Preheat oven to 350° F.
- Combine flour, baking soda, and salt in a bowl. Stir together to mix. Set aside.
- In another large bowl, combine sugar and butter. Beat with a mixer on medium speed until softened butter and sugar are incorporated. Add the egg, then mix well. Then, add the mashed banana, pumpkin, and vanilla and beat on medium speed until fully combined.
- Turn your mixer to low speed, then begin adding the flour mixture by heaping spoonful to the wet mixture. Continue adding scoops of the flour gradually until all is used and the batter is thick.
- Turn off the mixer and gently fold in chocolate chips, and chopped walnuts if desired.
- Pour batter into a 9x9 inch baking pan coated with cooking spray, then bake for 30 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove pan from oven and allow to cool for at least 5 minutes before slicing. Enjoy!