This Banana cake with chocolate chips is one of the tastiest I have made lately. It is not as tall as others I’ve done before, however it has texture that is moist and very tasty. It is perfect as a snack, to enjoy with a nice cup of tea or coffee, for breakfast or during the afternoon.
A great thing about this Banana cake with chocolate chips is that you can actually replace ingredients to your liking, and in the list of ingredients on the recipe I have explained some alternatives. Anyway, if you have any questions, please do not hesitate to send me a note.
This is a good alternative to use those bananas that are overly ripe. And as an idea, you can also replace the chocolate chips with almonds or chopped walnuts.
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- ½ cup of Greek yogurt (you can also use another plain yogurt)
- 1 tablespoon of vanilla extract
- 1 egg
- ⅓ cup of coconut oil (can be replaced by other oil)
- 2 tablespoons of honey
- 1 banana (mashed)
- ½ cup of brown sugar, or a sweetener that is to your liking
- ½ cup of oatmeal
- 1 cup of whole wheat flour (can be replaced with regular flour or without gluten)
- ½ teaspoon of baking soda
- ½ cup of chocolate chips, ideally semi sweet
- Preheat the oven to 350°F (180°C).
- Butter a rectangular cake mold, or cover with parchment paper.
- In a bowl or mixer, bring the yogurt, vanilla, egg, and coconut oil. Mix well.
- Add the honey and mashed banana mixed with sugar.
- Mix everything well together, and then add the following dry ingredients: oatmeal, whole wheat flour, and baking soda.
- Once the mixture is ready, pour it in the mold, and sprinkle with chocolate chips.
- Bake for 50 to 60 minutes.
- Insert a skewer (or similar) in the center, and if this comes out dry, you can remove the cake from the oven, otherwise you should leave it baking for a few extra minutes.