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You are here: Home / Food / Chocolate Chip Banana Snack Cake

by Stacy  30 Comments

Chocolate Chip Banana Snack Cake

Kitchen Therapy

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. A chocolate chip banana cake to therapy session is about to begin!

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 (or healthy-ish). It’s a deep sense of calm. There’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 suffer through the other 25% that it doesn’t. 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.

Chocolate Chip Banana Snack Cake - Whole Wheat with Honey

How it Started

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.

Chocolate Chip Banana Snack Cake - Whole Wheat with Honey

I won’t lie – I struggled to find something to convert in this cookbook. Honestly, I wouldn’t touch most of the recipes in this book 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 for “Chocolaty Pumpkin Bars” popped up – and by the time I was done with it, it didn’t really resemble anything like the original. Chocolaty Pumpkin Bars became Chocolate Chip Banana Cake. Oh well – it is what it is…and it is GONE.

Chocolate Chip Banana Snack Cake - Whole Wheat with Honey

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.

Chocolate Chip Banana Snack Cake - Whole Wheat with Honey

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. Or just skip using pumpkin and make this chocolate chip banana cake for Thanksgiving instead.

Chocolate Chip Banana Snack Cake - Whole Wheat with Honey

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 - Whole Wheat with Honey
Chocolate Chip Banana Snack Cake  Humorous Homemaking
Print Recipe

Chocolate Chip Banana Snack Cake

Prep Time20 mins
Cook Time18 mins
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 12 servings

Ingredients

  • 2 cups whole wheat pastry flour soft white wheat berries
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup honey
  • 2 ripe, medium bananas, mashed
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips

Instructions

  • 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.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Linda P. says

    April 29, 2017 at 4:11 pm

    Just curious if you could replace the wheat flour with white flour and replace the coconut oil with vegetable oil?

    Reply
    • Julie Chittock says

      May 2, 2017 at 7:52 am

      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

      Reply
  2. Kami says

    January 4, 2015 at 10:38 pm

    Sorry if this answer is on here somewhere, but I can’t find it. How much pumpkin would you use instead of the bananas?

    Reply
    • Stacy says

      January 7, 2015 at 3:02 pm

      The original recipe calls for 1, 15oz can of pumpkin.

      Reply
  3. Gaye @ CalmHealthySexy says

    February 24, 2014 at 11:32 pm

    This recipe looks great! Thanks for sharing with the Let’s Get Real hop. We hope you’ll join us again this week.

    Reply
  4. Kelly Mergenthal Berg says

    February 23, 2014 at 8:37 am

    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!

    Reply
    • Stacy says

      February 27, 2014 at 5:08 pm

      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. 🙂

      Reply
  5. kewkew says

    February 22, 2014 at 3:58 pm

    Yummy! chocolate chips and bananas, sounds great. Would love for you to stop by and share on Kids and a Mom in the Kitchen.

    Reply
  6. maria @ close to home says

    February 22, 2014 at 1:40 pm

    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.

    Reply
  7. Shashi @ RunninSrilankan says

    February 21, 2014 at 1:55 pm

    My ultimate test is when my daughter likes something – these I know she would love! Love your healthier twist!

    Reply
    • Stacy says

      February 21, 2014 at 4:45 pm

      I hope so!

      Reply
  8. Aimee Fauci says

    February 21, 2014 at 11:36 am

    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 !

    Reply
    • Stacy says

      February 21, 2014 at 12:13 pm

      Whole wheat will work, but it will be a little more dense. 🙂

      Reply
  9. Lisa says

    February 19, 2014 at 2:26 am

    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

    Reply
  10. [email protected] says

    February 18, 2014 at 5:26 pm

    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.

    Reply
  11. Heather Smith says

    February 18, 2014 at 3:27 am

    What a neat tip on freezing nanners whole! This cake looks to dies for!

    Reply
  12. nbc99705 says

    February 13, 2014 at 4:57 pm

    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?!)

    Reply
  13. Helen Thomas says

    February 12, 2014 at 4:08 pm

    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.

    Reply
  14. Rose Cole says

    February 12, 2014 at 7:44 am

    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!

    Reply
    • myersbr2 says

      February 12, 2014 at 9:13 am

      *THUMBS UP!*

      Reply
  15. Jennifer says

    February 11, 2014 at 11:44 pm

    Mmm! Can’t wait to try this! Love bananas and chocolate…and made into a cake–oh my!

    Reply
  16. Marsha 'Nana' Baker says

    February 11, 2014 at 11:05 pm

    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!

    Reply
  17. Katherine says

    February 11, 2014 at 10:32 pm

    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.

    Reply
  18. Sherri Wisniewski says

    February 11, 2014 at 9:00 pm

    Do you think it would need an adjustment if you use boughten organic whole wheat flour?

    Reply
    • Stacy says

      February 17, 2014 at 4:13 pm

      Maybe use a tad bit less. You’ll be able to tell by the end result of your batter. 🙂

      Reply
  19. Annie S says

    February 11, 2014 at 5:32 pm

    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!!

    Reply
    • Helen Thomas says

      February 12, 2014 at 12:48 pm

      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.

      Reply
  20. Bama Girl says

    February 11, 2014 at 1:10 pm

    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!

    Reply
  21. Jenn S. says

    February 11, 2014 at 11:46 am

    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.

    Reply
    • myersbr2 says

      February 11, 2014 at 1:00 pm

      Yes, you’ll still use 1/4 cup.

      Reply


Hello! I’m Stacy!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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