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–+ servings

Banana & Chocolate Chip Snack Cake

A quick and easy Banana & Chocolate Chip Snack Cake that’s perfect for using up those overripe bananas. Light, delicious and made with simple cupboard ingredients, it’s ideal for lunchboxes, after-school snacks or an easy little pudding.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Servings 9 small squares (or 6 large)

Equipment

Ingredients
  

  • 2 very ripe bananas mashed
  • 2 large eggs
  • 180 g Greek or plain yoghurt
  • 100 ml light oil like sunflower, vegetable, or olive oil
  • 200 g self raising flour or plain flour with 2 tsp baking powder sifted through
  • 50 g oats
  • 80 ml honey or 100g caster sugar if the bananas are very ripe no need for sweetner
  • 50 g chocolate chips milk or dark chocolate, plus a few extra for the top

Instructions
 

  • Preheat the oven to 180ºc fan and line or lightly grease a 20cm (8-inch) baking tin or baking dish.
  • Add the mashed bananas, Greek yogurt, eggs, oil and honey if using, to a large bowl. Whisk until smooth and well combined.
  • Add in the flour, oats and sugar or honey if using.
  • Mix the dry ingredients into the wet ingredients until combined. Stir through the chocolate chips.
  • Smooth the top and sprinkle over the extra chocolate chips.
  • Bake for 30–35 minutes, or until golden and a skewer inserted into the centre comes out clean.
  • Allow to cool in the tin for 10–15 minutes before transferring to a wire rack. Slice into squares and serve.
  • Tips:
    Use very ripe bananas for the sweetest flavour.
    For a finer, softer texture, blitz the porridge oats into oat flour before mixing with the dry ingredients.
    Swap the chocolate chips for fresh blueberries or raspberries for extra sweetness and colour.
  • Storage: Store at room temperature for up to 3 days or in the freezer for up to 3 months.
Keyword Banana, Banana Bread, Lunch Box
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