As you can see, I forgot to take a picture before we started eating!
I baked a couple of things yesterday, and Banana Cake with Chocolate Chips was one of them. I adapted my original recipe for Classic Banana Bread, and reduced the sugar, subbed in some whole wheat flour, and baked it in cake form to maximize the crunchy top, which is absolutely one of my favorite things in the world to eat.
Banana Cake with Chocolate Chips
1 1/2 cups white whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter (2 sticks), softened
1 1/3 cups sugar
2 teaspoons vanilla extract
6 ripe bananas, mashed
1 cup fair trade chocolate chips
1. Preheat oven to 350 degrees. Grease a 13 x 9 baking pan and set aside.
2. In a small bowl, combine the flours, baking powder and salt, and stir to mix well.
3. In a large mixing bowl, combine the butter and sugar, and mix for five minutes, or until light and fluffy. Add eggs one at a time. Mix in vanilla and bananas. Add flour mixture and mix until just combined. Stir in chocolate chips.
4. Pour batter into prepared pan and bake for 35 to 45 minutes, or until toothpick inserted in center comes out clean.
This recipe is freezer friendly. I recommend wrapping individual servings tightly in plastic wrap, putting the individually wrapped servings in a zip top freezer bag, and squeezing out as much air as possible before putting the bag(s) in the freezer.