Chocolate Banana Lunchbox Cake
Submitted by milestow
A moist chocolate banana snack cake made with buttermilk, mashed ripe bananas, and cocoa. No eggs, low in oil, topped with chocolate chips and nuts. Cut into lunchbox-friendly squares.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
1 hrsThis is the snack cake that earns its spot in every lunchbox and after-school lineup. Mashed ripe bananas and buttermilk keep the crumb incredibly moist while cocoa and dark corn syrup add a deep, not-too-sweet chocolate flavor.
No eggs in this one, and just 3 tablespoons of oil in the entire pan. Chocolate chips and chopped nuts scattered on top before baking give it a crunchy, melty crown that kids and adults fight over equally.
Mix it in two bowls, bake for 20 minutes, dust with powdered sugar, and cut into squares. That’s lunch sorted.
Kitchen Tips
- Use very ripe bananas with plenty of brown spots; they’re sweeter and mash smoother
- Mix the wet into the dry just until moistened; overmixing makes the cake tough and dense
- Don’t skip the buttermilk; it reacts with the baking soda and gives the cake its tender rise
- These squares travel well wrapped individually in plastic wrap or tucked into a container
Ingredients
Directions
OVEN: 400 Lightly oil an 8×12-inch or 7×11-inch baking pan or coat it with nonstick cooking spray. In a mixing bowl, whisk flour, cocoa, baking soda and salt. In another bowl, whisk mashed banana, buttermilk, brown sugar, corn syrup, oil and vanilla. Make a well in the center of the dry ingredients and add the banana mixture; mix with a wooden spoon or rubber spatula just until the dry ingredients are moistened. Transfer the batter to the prepared baking pan, smoothing the top. Sprinkle chocolate chips and nuts over the top. Bake for about 20 minutes or until a skewer inserted into the center comes out clean. Let cool in the pan, dust with confectioner’s sugar and cut into squares.
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