Banana Chocolate Chip Cake

 Banana Chocolate Chip Cake

@eatingwell on Pinterest

I made this recipe today following EatingWell on Pinterest. I needed to use the last of my bananas and I found this recipe while looking for something yummy and different to use them in. My home smells so good as I just removed it from the oven! And the taste is just delicious!!!

Yield:  9 - 12

Calories:  311, 234

Calories are based on the ingredients I used using My Fitness Pal.

Ingredients:

3/4 cup 100% whole wheat flour

3/4 cup all purpose flour

1 1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp ground cardamom ( I substituted nutmeg)

1/4 tsp salt

1 cup mashed ripe banana (about 3 medium)

1/2 cup buttermilk or nonfat plain yogurt (I made my own buttermilk. 1/2 tbsp lemon juice, added into the measuring cup, then add the milk to the 1/2 cup line; stir well and let sit for 3-5 minutes.)

2 tsp vanilla extract

1/3 cup packed light brown sugar

4 tbsp (1/2 stick) unsalted butter, at room temperature

1/4 cup canola or avocado oil (I substituted extra virgin olive oil)

2 large eggs

1/2 cup chopped chocolate or chocolate chips ( I used 3.1 oz mini chocolate chips since I had that in my pantry)

Instructions:

1.  Preheat the oven to 350 degrees Fahrenheit. Coat an 8" square baking pan with cooking spray and line the bottom with parchment paper.

2.  Whisk the whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, cardamom (nutmeg), and salt in a medium bowl. Whisk the mashed banana, buttermilk (or yogurt) and vanilla in a small bowl.

3.  Beat the brown sugar, butter, and oil with an electric mixer in a large bowl until light and fluffy, about 2 minutes. Scrape down the sides and add eggs, one at a time, beating well after each addition, starting and ending with the flour. Gently stir in chocolate. Scrape the batter into the prepared pan.

4.  Bake the cakefor 25 - 30 minutes, until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan on a wire rack, about 30 minutes. Invert the cake onto a plate and remove the parchment paper.