Banana Chocolate Chip Snacking Cake

This recipe is taken from the 2001 Milk Calendar. If your kids love bananas and chocolate chips, they'll really go for this delicious and easy snacking cake.

  • Prep: 15 min
  • Cooking: 35 min - 40 min
Yields 12 servings
banana chocolate chip snacking cake

Ingredients

  • 1/3 cup (80 mL) butter softened
  • 1 cup (250 mL) sugar
  • 3 eggs
  • 1 1/2 cups (375 mL) mashed ripe bananas
  • 2 tsp (10 mL) vanilla extract
  • 3 cups (750 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) Milk
  • 1 1/2 cups (375 mL) chocolate chips

Preparation

Preheat oven to 350 °F (180 °C). Lightly butter or spray 13 x 9-inch (33 x 23 cm) metal cake pan; set aside.

In bowl and using electric mixer, beat butter with sugar. Beat in eggs, one at a time, then bananas and vanilla extract. In separate bowl, combine flour, baking powder, baking soda and salt; stir into egg mixture alternately with milk. Stir in chocolate chips.

Pour into prepared pan. Bake for 35 to 40 min or until tester inserted in centre comes out clean. Let cool in pan on rack for 10 min; transfer to rack and let cool completely.

Tips

When cake is cooled, sift icing sugar over top; sprinkle a little cocoa powder randomly over icing sugar. If using a glass baking dish instead of a metal cake pan, decrease oven temperature to 325 °F (160 °C) to prevent overbaking.

Healthy Eating Tip: Potassium found in milk and bananas helps maintain your body's fluid levels. It also plays a key role when muscles contract and during nerve impulses.

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 382 Calories
Protein: 7 g
Carbohydrate: 62 g
Fat: 13 g
Fibre: 2.7 g
Sodium: 280 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 7 % / 75 mg
Folate: 23 %
Thiamin: 18 %
Riboflavin: 18 %
Magnesium: 17 %