A Month of Frugal Recipes Day 3: Chocolate Banana Snack Cake

Being on a budget doesn’t mean you can’t have dessert, too!  I found this recipe on the Betty Crocker website one day when I was looking for ideas on how I could use up bananas that were past their prime so to speak.  It looked quick, easy, and kid friendly, so we decided to try it out and it became a hit with our family!  I love it because my kids can also help with preparation (one mashes the bananas while the other one mixes the batter and they both get to help put the chocolate chips on top).  Plus, we have all of the “base” ingredients on hand and it keeps that last banana or two from going to waste when they start to get mushy!

2 very ripe medium bananas
1 1/4 cups Gold Medal® all-purpose flour
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1/3 cup vegetable oil
1/3 cup water
1 teaspoon baking soda
1 teaspoon white vinegar
1/4 teaspoon salt
1/3 cup semisweet chocolate chips

1. Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
2. Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

1 Serving: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 41g (Dietary Fiber 2g, Sugars 23g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8%