Getting in the kitchen and baking/cooking is therapy to me. Well, up to a point. When I happen to be worried about something or I’m just out of sorts, getting my hands into flour and batter just really helps me – and it’s cheaper than a therapist. But then there are those times when getting the kitchen makes me feel like I NEED A THERAPIST. I burn everything and throw a hissy fit. The smoke alarm goes off (again). I get mad and throw a dish. Annie says, “what is THAT?” So, yeah. But baking is still cheaper than a therapist.
I wish I could explain to you the deep satisfaction that I get when I take a conventional recipe and turn it into something healthy. It’s a deep sense of calm. It’s a deep sense of pride. It’s a deep sense of humility – because the next time I try to do it, it tastes like sandpaper and you can’t even choke it down. But, I would have to say that about 75% of the time, making a recipe healthy turns out well – and I can take the other 25% that it doesn’t. And I’m SURE Barry is going to remind me of that the next time I sit in the floor, crying, rocking, and holding on to a pan of sawdust cake.
As we’re cooking through my stash, we come to this one – Today’s Kitchen Cookbook. This one was purchased for me by my mother-in-law. Here she is, buying me cookbooks again. Subliminal messages.
This comes from my Today Show watching days. Before kids. When I used to sit down and watch The Today Show from beginning to end. Man – I used to sit and watch TV all morning. Does that seem bizarre to anyone else? Now the idea of sitting down to watch it kinda makes me want to poke my eyeballs out. But hey, I keep the cookbook because…well, because I’m a cookbook hoarder. Admitting it is the first step – the first step to……ANOTHER COOKBOOK. Boom.
I won’t lie. I struggled to find something to convert in this one. Most of the recipes in this one, I wouldn’t touch with a 10 foot pole. I’m just a good ole southern girl who likes my normal dishes – things that don’t include shells in my soup or things that still have eyeballs.
But, then this gem popped up – and by the time I was done with it, it didn’t really resemble anything like the original. Oh well – it is what it is…and it is GONE.
Barry says frozen bananas are freaky. I’ll give him that – they kinda look like something dead. But, I guess they are dead. Don’t they die once they are picked? I like to freeze my ripe bananas whole. Then I thaw them just a bit, cut off the top and squeeze. They slide right out and it’s great fun. They smash SO easily this way.
I wanted to convert the white sugar in this recipe to honey. To do that, I had to play around with the liquid ingredients just a bit. The results gave me the confidence I needed to keep on trying this method. You know what that means, right? Next time I’ll produce a hockey puck.
Also, I decided to go with bananas instead of pumpkin. As much as I love pumpkin, I know I’m the odd one out. I keep it around all year, but those of you who don’t might have a hard time finding it in the store – most stores only carry it seasonally, which is completely lame. Moral of the story – stock up in November, baby.
These turned out so well – even my Mama liked them…which is the ultimate test. Mama test –> PASSED. Booya.
You could add nuts if you like – or more chips. Or even raisins. Or go wild and crazy and add both. Live on the edge. With cake.
Chocolate Chip Banana Snack Cake
- 2 cups whole wheat pastry flour (soft white wheat berries)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup honey
- 2 ripe medium bananas, mashed
- 2 eggs
- ¼ cup coconut oil, melted
- ¼ cup milk
- 1 teaspoon vanilla
- ½ cup chocolate chips
- Combine flour, baking powder, cinnamon, baking soda, and salt.
- In another bowl, combine honey, bananas, eggs, oil, milk, and vanilla.
- Stir wet ingredients into dry ingredients until well mixed.
- Fold in chocolate chips.
- Spread into greased 9×13 inch dish or baking pan.
- Bake at 350 for 15-18 minutes or until browned and it tests done in the middle with a toothpick.
- Let stand and cool before cutting.
Yield: 12 servings
Just curious if you could replace the wheat flour with white flour and replace the coconut oil with vegetable oil?
Hi Linda! Yes, you can substitute any oil or flour you like. BUT the wheat flour and the coconut oil are a much healthier option. I use coconut oil often when baking – your body needs those healthy fats! Thanks for the question. — Julie, HH Team
Sorry if this answer is on here somewhere, but I can’t find it. How much pumpkin would you use instead of the bananas?
The original recipe calls for 1, 15oz can of pumpkin.
This recipe looks great! Thanks for sharing with the Let’s Get Real hop. We hope you’ll join us again this week.
Do you have some type of formula that you use when using honey instead of white sugar? I’ve been wanting to do this more, but I’m more of a need-a-recipe type of person, lol!
I’m going to try this one today using white whole what flour; I have a hard time finding the pastry flours in my area. Do you know of a good online source? Thanks!
The whole wheat flour should work, but it might yield a more dense product. Tropical Traditions sells pastry flour: http://www.tropicaltraditions.com/organic_stone_ground_flours.htm
I usually start with 1/2 or less the amount of honey – but then you also have to play around with the liquid ingredients. It works very well. 🙂
Yummy! chocolate chips and bananas, sounds great. Would love for you to stop by and share on Kids and a Mom in the Kitchen.
what a yummy recipe, I love adding choc. chips to banana muffins. Thanks for linking this up to Friday frenzy this week. cant see what you bring next week.
My ultimate test is when my daughter likes something – these I know she would love! Love your healthier twist!
I hope so!
Whole wheat pastry flour.. wonder if I have that in my pantry.. I have the choco and the bananas but whole wheat flour.. hope i have it !
Whole wheat will work, but it will be a little more dense. 🙂
This looks amazing. I know my kids will love it! 🙂 I would like to invite you to share this at my “Try a New Recipe Tuesday.” I’d love to have you join us. 🙂 http://our4kiddos.blogspot.com/2014/02/try-new-recipe-tuesday-february-18.html
What a great recipe, it sounds delicious and I love how you’ve turned it into a healthier dish. Visiting from Share your Stuff Tuesday. I’d love you link up your recipes to Sweet and Savoury Sundays, stop by my blog to share you recipes.
What a neat tip on freezing nanners whole! This cake looks to dies for!
Pinned this one to try this weekend…..need to get to the store for bananas & chocolate chips first. I think I shall call it my Happy Valentine Treat for the hubs. 😉 (And that looks like the same china pattern as my mom has! How cool is that?!)
Enjoying a slice right now with some hot cocoa. YUM. I cut down a smidge of honey and added a bit more chocolate 😉 I tried freezing bananas in the peel once and the peel just doesn’t come off then…maybe squishing like you do would work. Instead I peel, break in half and freeze on a cookie sheet, then bag.
This sounds great! I made something similar last week. I had a pitiful banana sitting on the counter top and I made a chocolate -banana snacking cake. Instead of using chocolate chips I threw in some cocoa powder. It was great!
Stacy, I have the same obsession wit cookbooks that you do. At one time I had over 200 cookbooks but last summer after falling seriously ill I had an epiphany and decided to declutter my whole house. I ended up donating about 50 % of my cookbooks. I still have way too many and I still buy them but I have a rule of 1 in -2 out to help keep the clutter down. BTW, my latest 2 purchases were your 2 cookbooks but at least they are on Kindle!
*THUMBS UP!*
Mmm! Can’t wait to try this! Love bananas and chocolate…and made into a cake–oh my!
I adore all the changes you made…love the final results too, as I’m sure this is wonderful, or you wouldn’t be sharing it with us. Thanks so much. Pinning!
Just made this today. One note, if you melt the oil…then add cold milk and eggs (like I did b/c it said combine in a bowl), the oil will solidify. I endeavored to melt it again to no avail. That said, The cake turned our just fine. 🙂 Kiddos liked it, and mama is happy to have another thing to do w/ over-ripe banana besides banana bread/muffins.
Do you think it would need an adjustment if you use boughten organic whole wheat flour?
Maybe use a tad bit less. You’ll be able to tell by the end result of your batter. 🙂
So excited for this, Stacy! We have been needing some healthy/yummy snack food around here, and I had a surplus of dead bananas to boot! I halved the recipe for our family of three and used raisins instead of the chocolate (trying to cut waaaay back on sugar). This is super–thanks!!
I use coconut oil for most all of my baking. With waffles, I add the milk and stir it up well, and all ingredients have been added by this point except the oil. I then stir very fast while pouring the oil in. It helps it to get incorporated fairly evenly. Thankfully, even if you get lumps it still seems to work well.
Hi Stacy! Thanks for converting this recipe! I am collecting recipes using honey since we hope to have bees again. We lost our bees during the cold snap and are hoping to get more this Spring. I also have some whole wheat pastry flour in the freezer I need to use. Have a great week! Blessings from Bama!
If the coconut oil is already liquid (doesn’t need melting), do you still call for a quarter cup? These sound yummy and I can’t wait to try them.
Yes, you’ll still use 1/4 cup.