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Banana neglect

May 28, 2008

I don’t know why I do it. You’d think I’d learn from past experience. But somehow, every time I go to the grocery store, I buy a bunch of bananas. I plan to eat them on peanut butter sandwiches, or sliced into yogurt, or drizzled with chocolate syrup. And usually I do eat one or two. But then I’m left with sad, over-ripe fruit that starts to smell too strong and attracts lovely gnats. Every time!

And it doesn’t end there. When I end up with that black bunch of bananas, I can’t just let it go. Oh, no. I start to feel guilty for not using them up, and I plan to freeze them for smoothies, or bake them into sweets. About half the time they make it to the freezer, until I realize I have several bags full of frozen bananas, with no prospects of smoothies in the near future. Otherwise, they go into the trash, or on those rare days when the mood strikes, into something sweet.

Today happened to be one of those rare days. Thank goodness, because this cake is the bomb. It’s a simple little snack cake, moist and flavorful, with no need for frosting or nuts or anything extra (though I’m sure it would be fine if you decided to add those things). It’s a nice change from banana bread, and it serves well as a dessert or a snack. Or both. Or, you could eat half of it while it’s still warm. Whatever works for you.

Random fun link: Food Fight, a short film depicting an abridged history of American war, with food representing the countries in conflict. One of the coolest videos I’ve seen.

Banana Chocolate Chip Cake

  • 1 1/2 cups all-purpose flour
  • 2/3 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup mashed bananas
  • 1 egg
  • 1/2 cup unsalted butter, melted
  • 1/4 cup milk (I used soymilk)
  • 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Spray an 8×8-inch pan with cooking spray.

In a large bowl, mix flour, sugar, baking powder and salt. In a separate bowl, combine bananas, egg, melted butter and milk. Stir banana mixture into flour mixture until blended. Don’t overmix. Stir in chocolate chips.

Pour batter into prepared pan. Bake 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean (it will have some melted chocolate, but no crumbs).

Makes 16 pieces.

Source: Adapted from

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6 Discussion to this post
  1. kickpleat says:

    yay snack cake! looks good…and i don’t even like bananas!

  2. Sophie says:

    I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email if interested. Thanks 🙂


  3. Joe says:

    I didn’t know you came back to blogging! I’m so glad to “see” you again!

  4. Lindsay (and the little bean) says:

    You saved my last two pathetic, bruised bananas. I made this yesterday and took it over to the Shooks for dinner. It was SO moist and delish, and there is hardly any left! I used a bit more than 1 cup of chocolate (hey, the little bean told me to), and added cream cheese frosting on top with a dust of cocoa powder. YUM! 🙂

  5. Barb says:

    Another fun film is a spoof on Star Wars, called Store Wars. It’s about organic food

  6. Crystal says:

    Loved that video, Barb!

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