My kids LOVE to help me bake, but during the school year when I’m working full time, I don’t have as much time to bake with them. Now that summer is here, I’m starting a new feature: Tasty Treat Tuesday! I hope you’ll link up some of your favorite treats that you’re cooking up for your family this week, too!
This week’s recipe is Banana Chocolate Snack Cake and it is one of my absolute favorites because it’s so easy to make and it’s very “kid friendly.” For some reason, even though we love bananas, every now and then, they seem to get neglected and so there are a few that are left over and past their prime. This recipe is perfect for dealing with those leftover bananas and we usually have the other base ingredients on hand, too! My kids love helping to stir and mash the bananas while we cook! (You’ll have to trust me on how yummy this is because the picture just doesn’t do it justice!)
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%
What tasty treats did you make this week? Please link up and share!
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