Banana Chocolate Chip Cake

I told you we had a lot of birthdays right about now!  This is a favorite cake in my family.  They often request it for special occasions.  This time I happened to make it with spelt flour, but King Arthur’s white whole wheat (or Trader Joe’s) works marvelously well, too.

In the beginning this recipe was a muffin recipe from a book called A-Z Muffins that I borrowed from a library.  It wasn’t vegan and it wasn’t particularly healthy, either, with loads of oil.  After I turned it into a vegan creation with more healthful ingredients, I made it as muffins, but decided that it made a wonderful dense cake instead.  (Quicker and less clean-up, don’t you know….Does anybody like washing muffin tins?)

{I’m still learning R’s camera and didn’t increase the shutter speed, making this a little blurry.  I also tried to capture an artful picture of a piece of cake on a plate, but the piece I put on there was somehow a little smushed and didn’t look pretty at all.  So, you get a shot from a piece still in the pan.  Realism…at it’s…finest?}

Usually, we don’t serve banana chocolate chip cake with frosting (only on birthdays) because it is just so moist and marvelous on its own.  Plus it has all those chocolate chips…mmmm.  You see, my family has learned a crazy habit ~ from me ~ of putting milk on the cake in a bowl and eating it that way.  (Didn’t you ever hear Bill Cosby’s comic routine about cake for breakfast?  Flour, eggs, milk…all healthy ingredients, right?  {or so I thought at the time}  Yes…yes, that is how it all began one morning when as a teenager I ran out of cereal and nobody was there to stop me from eating cake in my bowl instead.)  Thus, we don’t usually need the frosting.  My poor son-in-law just shakes his head and quietly eats his on a plate with a glass of soy milk beside it.  😀

Banana Chocolate Chip Cake

  • 4 c. white whole wheat or spelt flour
  • 4 tsp. baking powder, sieved to remove lumps
  • 2 tsp. baking soda, sieved to remove lumps
  • 2 tsp. cinnamon
  • 2 tsp. salt
  • 1 T. Ener-G egg replacer
  • 1 c. chocolate chips
  • 1/2 c. chopped pecans
  • 7 medium-sized, very ripe bananas (with speckles…or turning brown, if you must)
  • 1 c. honey
  • 2/3 c. applesauce (or 1/2 c. melted coconut oil, or combo of the two)
  • 2 tsp. vanilla

Preheat the oven to 375°.  Spray 9″x13″ pan with oil.

Whisk dry ingredients in large bowl.  Mash bananas with a pastry blender or potato masher in a medium-sized bowl.  Mix in the remaining wet ingredients with the banana.  Add banana mixture into the dry ingredients and fold together until there are no dry spots.  Scrape into prepared pan and smooth out batter.

Bake for 30-40 minutes or until toothpick comes out clean (look out for chocolate chips!)  Cool on rack.  (I have never tried to turn this out of the pan to place on a platter.  I have only served it directly out of the pan.  I suggest parchment paper in the bottom if wish to remove it from the pan.  I also think 8″ round pans would work better for that purpose.)

My daughter, K, with her birthday cake.  Only 2 candles?!  What’s up with that?  😀

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