How To make Chocolate Banana Snack Cake
1 cup rolled oats
1/2 cup butter or margarine
1 1/4 cups boiling water
3/4 cup honey
1 teaspoon vanilla
3/4 cup mashed bananas -- (2 med. )
2 eggs
1 3/4 cups whole wheat flour
1 1/2 teaspoons bakiing soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 cup chocolate chips
Heat oven to 350 F. Grease and flour 13x9" pan. In large bowl, combine oats, margarine and water; let stand 20 minutes. Stir in honey, vanilla, bananas and eggs; mix well. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking soda, cinnamon, salt and nutmeg. By hand, stir into oat-banana mixture until well blended. Fold in cocoanut, walnuts and chocolate chips. Pour into prepared pan. Bake at 350 F. for 35-40 minutes or until cake springs back when touched lightly in center. (Cake will not rise high.) Serves warm. Makes 15 servings. Per serving; 310 calories, 5 g protein, 40 g carbohydrate, 15 g fat, 35 mg cholesterol, 320 mg sodium Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.74 Submitted by : Cecilia Wirth, Minneapolis, MN MC formatting by bobbi744@acd.net ICQ#2099532
How To make Chocolate Banana Snack Cake's Videos
Vegan Chocolate Banana Snack Cake #shorts
This plant-based snack cake features a fluffy, tender, lightly sweetened chocolate banana cake topped with a creamy protein frosting.
full recipe:
Making Chocolate Banana Snack Cake
Make a quick and easy Chocolate Banana Snack Cake with @apriljharris
This video has been reposted from April Harris. If you enjoyed this video you can see more here:
Delightful Choco Banana Wheat Cake | Easy Cake Recipe | Chocolate Banana Cakes | Cookd
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Dig in and experience the bite of happiness with this delightful Choco Banana Wheat Cake ????
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Choco Banana Wheat Cake Recipe:
Banana - 3 nos
Sugar - ½ Cup
Coconut Oil - ¼ Cup
Curd - ¾ Cup
Wheat Flour - 1 Cup
Cocoa Powder - ¼ Cup
Cornflour - 1 tbsp
Baking Powder - 1 tsp
Baking Soda - ½ tsp
Milk - ¼ Cup
Chopped Dark Chocolate - ¾ Cup
Instructions:
1. To a bowl, add the bananas and smash it with a fork to a smooth texture
2. Add sugar, coconut oil and give it a good whisk till the sugar dissolves
3. Add curd and whisk till it combines
4. Add the wheat, cornflour, cocoa powder, baking powder and baking soda and sieve it into the bowl and fold the mixture with a spatula
5. Add milk and mix till it combines to form a a batter
6. Add chopped chocolate and fold it in.
7. Bake it in a preheated oven at 180 degrees celsius for 55 minutes.
8. Check with a toothpick to see if it is cooked through.
9. Take it out of the oven and let it cold down completely
10. Cut and serve
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Chocolate Banana Cake In Blender | Chocolate Banana Tea Time Cake Without Oven | Yummy
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TODAY'S RECIPE IS Chocolate Banana Cake In Blender | Chocolate Banana Tea Time Cake Without Oven | Yummy
INGREDIENTS:
NOTE: 1 CUP = 250 ML
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Ann Pittman's Easy Banana Snack Cake | F&W Cooks
Ann Pittman does it again with her delicious, yet easy to make, snack cake. Here she combines a dynamic duo, banana and peanut butter, bolstered by browned butter for caramel-like richness and topped with frosting.
Full Recipe Here:
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Chocolate Banana SNACK CAKE #recipe #cake #bananacake
A one-bowl chocolate banana cake recipe for any time you're craving chocolate cake!
Healthy Chocolate Banana Cake
This lightened-up chocolate cake is made with just 8 ingredients and can be completely oil-free.
It's perfect as a healthy snack or dessert, is packed with whole grains and nutrition, and has a full 1/3 cup less sugar than traditional chocolate cake recipes of the same size – but you'd never guess!
The best part about this chocolate cake recipe is how easy it is to throw together.
You simply mix the ingredients in a bowl, pour the batter into a pan, and sit back while it magically turns into a sweet and deliciously rich chocolate cake.
You can also top it with this Banana Ice Cream.
After-school snacks will never be the same again!
If you can wait, I highly recommend making the cake a day ahead of time, because both the texture and rich chocolate flavor are even better the next day.
If you somehow find yourself with leftovers (and it's a big IF!), they can be frozen for a rainy day.
Or a snowy day.
Or a sunny day.
Or any day…
After all, do you really need an excuse to eat more chocolate cake in your life???
Ingredients
1 cup spelt, white, or gf ap flour1/4 cup unsweetened cocoa powder2 tbsp Dutch or additional unsweetened cocoa1/2 tsp baking soda1/2 tsp salt2/3 cup water2/3 cup sugar (refined-sugar-free: Chocolate Banana Bread)1/3 cup overripe mashed banana1/4 cup nut butter, oil, or additional banana2 tsp pure vanilla extract1/2 cup mini chocolate chips, optional
Instructions
*While I much prefer the taste and texture of the cake when made with the oil or nut butter (such as almond butter), many readers have written in to tell me they think it's delicious with additional banana instead, so you can definitely try this substitution at your own risk and might still love the results.
For the recipe: Line an 8×8 pan with parchment. Preheat oven to 350 F. Combine dry ingredients, and stir very well. Evenly mix in remaining ingredients. Pour into prepared pan. Sprinkle chips on top if desired. (See video earlier in this post.) Bake on the center rack 25 minutes. Let cool completely. Cover loosely with a towel overnight, either on the counter or refrigerated – it's best not to eat the cake until the next day, as the taste and texture will be much better!
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