This Banana Chocolate Chip Snack Cake Recipe With Olive Oil Is Nutritious & Delicious by Elisa Schmitz
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If you're a fan of bananas and chocolate, then I think you're going to be happy that you found this recipe. This banana chocolate chip snack cake recipe is nutritious and delicious! And, it's easy to make, too.
This chocolate chip banana snack cake recipe uses olive oil instead of butter and maple syrup instead of sugar. It includes oat flour and almond flour and, of course, plenty of overripe bananas. Check out the health benefits of olive oil, the health benefits of oats and the health benefits of bananas. It packs a good amount of protein, too!
To make this gluten-free snack cake recipe, here are the wholesome ingredients you need to gather: overripe bananas, eggs, extra virgin olive oil, maple syrup, vanilla extract, oat flour, almond flour, cinnamon, baking powder, baking soda, salt and chocolate chips. The espresso powder (which enriches and enhances flavor) and chopped walnuts are optional. You combine the ingredients then bake it up until golden brown.
Serve this delicious banana cake any time of day as a sweet snack, or even for breakfast or as part of Sunday brunch. Top it with whipped cream or vanilla ice cream for a lovely dessert!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes (ovens vary)
Total Time: 40 minutes
Servings: 8
Ingredients
- 3 medium overripe bananas, mashed
- 2 large eggs
- 1/4 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups oat flour
- 3/4 cup almond flour
- 1 1/4 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 teaspoon espresso powder (optional)
- 3/4 cup chopped walnuts (optional)
Here's how to make it:
- In a large mixing bowl, add the mashed bananas, eggs, olive oil, maple syrup and vanilla. Whisk to combine. (You could use honey instead of maple syrup.)
- Add the oat flour, almond flour, cinnamon, baking powder, baking soda, salt and espresso powder (if using). Stir to combine. (Oats are naturally gluten-free, but if you need to be sure, use gluten-free oat flour. You can buy oat flour or make your own oat flour by putting rolled oats into a blender for about 30 seconds.)
- Fold in the chocolate chips and the walnuts (if using).
- Pour the mixture into a 9-inch cake pan that's been lined with parchment paper.
- Bake in a preheated 350-degree F oven for 30 to 35 minutes, or until cooked through and golden (it should pass the toothpick test). Allow to cool before slicing and serving.
- Serve on its own or with whipped cream and a sprinkle of cinnamon, if desired. Store leftovers in an airtight container in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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