Big fan of snack cake. Basically a muffin that is baked in the form of a cake, but where muffin seems sort of “every day”, cake is something special. But this is weekday cake, so you get to eat something special to make your not-so-special days more special. Plus, “who wants some cake?” goes over very well with my kids and I’m sure with yours.
The reality is that most of the desserts I post on this site aren’t meant for casual countertop snacking. Those high-fat, high-sugar recipes are meant to satisfy everyone’s sweet tooth for celebrations or special occasions. Period. Now there are plenty of “lighter” sweet treats and as the years go by this category is getting bigger and bigger on my site, mostly because it’s harder to keep the weight off plus my kids will benefit from a lower sugar diet.
For this cake I imagined something that’s fluffier than banana bread and nutritious enough to give the kids (and would taste great with my coffee). Using fruit ensured that I wouldn’t need a lot of help from additional sweeteners. Though I used chocolate I will make it again with chopped, toasted walnuts – if you try another addition let me know how it goes!
Banana-Chocolate Snack Cake
Makes 16 snack-size two-inch-by-two-inch pieces
1 1/2 c. white whole-wheat flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
2 tbsp. ground flaxseed
1/2 tsp. kosher salt
4 small or 3 medium overripe bananas, mashed
2 egg whites
1/4 c. unsweetened or natural applesauce
1/4 c. honey
1/4 c. maple syrup
1/4 c. coconut oil, melted
1 ripe pear, peeled and diced
1/3 c. bittersweet chocolate chips
1. Preheat oven to 350 degrees. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, flaxseed and salt in a medium mixing bowl.
3. Add wet to dry and fold until just mixed. Fold in melted coconut oil.
Per serving: 153 calories, 4.9 fat grams, 1 milligram cholesterol, 82 milligrams sodium, 26 grams carbs, 2 grams dietary fiber, 13.1 grams sugar, 2.4 grams protein.