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This banana chocolate chip cake is a nod to the classic Betty Crocker snackin’ cakes that were the rage back in the ’70s. It was a regular snack that my mom had ready for us when we came home from school. The cake is packed with mashed bananas and chocolate chips with a hint of warm cinnamon in every bite.
The King Arthur 00 flour lowers the overall points of the recipe while the non fat yogurt and egg whites makes for a tender and moist cake. You can serve it plain, with a drizzle of chocolate or caramel sauce or a dollop of Reddi-wip or Cool Whip. For those occasions you have points to spare you can top it with a scoop of frozen yogurt or ice cream.
It’s great for dessert or a mid-afternoon ‘pick me up’. Spread a piece with some peanut or almond butter and you have a quick breakfast. You can leave the cake in the pan and easily transport it to work or a potluck gathering. It’s a favorite at my house and a staple in the freezer for those times our sweet tooth strikes.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- King Arthur 00 pizza flour
- Baking powder
- Baking soda
- Cinnamon
- Sugar or equivalent sweetener
- Salt
- Plain non fat yogurt
- Egg whites
- Vanilla
- Water
- Bananas
- Lily’s semi sweet chocolate chips
Making the Snack Cake
- Place the King Arthur 00 flour in a bowl along with the baking powder, baking soda, cinnamon, sweetener and salt.
- Use a wooden spoon to mix all the dry ingredients together.
- Add the yogurt, egg whites, vanilla and water to the dry ingredients.
- Mix the wet ingredients into the dry ingredients until you have a uniform batter.
- Peel and mash the bananas with a fork. Add the mashed bananas to the batter and fold them in so they are uniformly distributed through the batter.
- Toss the chocolate chips with a small amount of flour and then add them to the batter. Mix them into the batter.
- Pour the batter into a greased and flour 9″ x 13″ pan.
- Place the cake in the oven and bake. The cake is done when the top springs back when. lightly pressed or a toothpick inserted in the center comes out clean.
- Remove from the oven when done and let sit until cooled.
- Slice the cake, serve and enjoy. Wrap leftover individual slices in plastic wrap, place in a freezer bad and freeze.
Serving Ideas
- A piece of this banana chocolate chip cake may be served at the end of a meal for dessert.
- You can top it with a dollop of Reddi-wip, a drizzle of chocolate sauce, sliced bananas and strawberries or a sprinkle of powder sugar.
- This cake can be served warm with a scoop of vanilla, chocolate or peanut butter frozen yogurt.
- A cup of hot coffee or chai tea pairs well with a piece of banana chocolate chip cake for a great mid-afternoon snack.
WW 2 pt for 1/18 or /16 of cake; 1 pt per 1/24 of cake
Servings: 18
Calories: 85.6kcal
Equipment
- 9" x 13" baking pan
- large mixing bowl
- Wooden spoon
- spatula
- measuring spoons and cups
- plate and fork
Ingredients
- 2½ c King Arthur 00 pizza flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ¾ tsp sugar or sweetener equivalent, Truvia with Stevia
- 5 egg whites OR 3 whole eggs
- ½ c plain non fat yogurt
- 1 tsp vanilla
- ½ c water
- 2 medium ripe bananas
- 42 g Lily's semi sweet chocolate chips or your favorite brand
Instructions
- Preheat the oven to 350℉.
- Spray a 9" x 13" baking pan with Pam. Use a paper napkin or piece of paper towel to smear the Pam over the bottom and sides of the pan. Add a tbsp of flour to the pan and shake from side to side to flour the surface of the pan. Throw out excess flour. Set aside.
- Peel and mash the bananas and set aside.
- Add the King Arthur 00 flour, baking powder, baking soda, cinnamon, salt and sweetener to the bowl. Use a fork to mix the dry ingredients together.
- Add the plain non fat yogurt, egg white,vanilla and water to the dry ingredients. Use a wooden spoon or whisk to combine these wet ingredients with the dry ingredients until you have a uniform batter.
- Add the mashed bananas to the batter and fold them in.
- Toss the sugar free chocolate chips with a tbsp of flour and then add them to the batter. Fold them in until they are evenly distributed.
- Pour the cake batter into the greased and floured cake pan. Place the cake into the oven and bake at 350℉ for 18 - 20 min. Check the cake at 18 min and if it is not done, bake for an additional 2 min. The cake is done when the top springs back when it is lightly pressed or when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it o cool before cutting.
- Cut the cake into 18, 16 or 24 pieces depending on your preferences. I cut the cake into 18 pieces. Serve and enjoy. You can garnish it with a drizzle of chocolate or caramel sauce or a dollop o Reddi-whip or Cool Whip - just remember to count the points.
- I cut the entire cake and individually wrapped each leftover piece in plastic wrap, put the wrapped pieces inside of a plastic freezer bag and froze them. You can thaw pieces at room temperature or microwave on 30% power for 45 to 60 sec.
Notes
I cut the cake into 18 pieces. The nutritional info for 1/18 of the cake is at the very bottom of the recipe card.
For those who prefer larger pieces and cut the cake into 16 pieces, the nutritional info for 1/16 o the cake is below.
cal. 96.3 kcal | fat 1.2 g | sat. fat 0.3 g | carb. 19.1 g | fiber 3.8 g | sugar 2.5 g | protein 3.8. g | sodium 184 mg
For those who prefer smaller pieces and cut the cake into 24 pieces, the nutritional info is below.
cal. 64.2 kcal | fat 0.8 g | sat. fat 0.2 g | carb. 12.8 g | fiber 2.5 g | sugar 1.7 g | Protein 2.5 g | sodium 122 mg
Nutrition
Serving: 1serving | Calories: 85.6kcal | Carbohydrates: 17g | Protein: 3.3g | Fat: 1.1g | Saturated Fat: 0.3g | Sodium: 163mg | Fiber: 3.3g | Sugar: 2.2g
Tried this recipe?Let us know how it was!
