Banana Chocolate Cinnamon Snack Cake

Banana Chocolate Cinnamon Snack Cake

I came across Laurie’s recipe for a Banana Snack Cake over at A Taste of Morning.  I knew I wanted to make this cake the second I had overly brown bananas.  I’m always looking for new ways to bake with bananas and I have to say, I think this maybe a new favorite!

Banana Chocolate Cinnamon Snack Cake

I had baked some banana cinnamon muffins a while back before I started this blog.  Have you ever had banana and cinnamon together? They’re a fantastic combination! Who knew? And banana and chocolate is a fabulous combination, why not throw cinnamon into the mix? The best part is the cinnamon sugar topping! And you can see it too.  It has a lovely crunchy texture combined with the soft cake.  I know I’ll be baking more of these tasty cakes sooner than later.  Happy Thursday!

Banana Chocolate Cinnamon Snack Cake

Print this recipe

Ingredients:

Cake:

  • 2 cups of all-purpose flour
  • 1 tablespoon of ground cinnamon (I used Vietnamese cinnamon, which has a stronger flavor & smell than Ceylon cinnamon.)
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 3 bananas, mashed
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 1/3 cup of canola oil
  • 1/3 cup of granulated sugar
  • 1/3 cup of dark muscovado sugar
  • 1/2 cup of buttermilk
  • 1 cup of semi-sweet chocolate chips

Topping:

  • 5 tablespoons of granulated sugar
  • 1 teaspoon of ground cinnamon (Vietnamese)

Banana Chocolate Cinnamon Snack Cake

Preparation:

Preheat the oven to 350 degrees F.  Grease an 8-inch square baking pan.

Using a stand or electric mixer (or mix by hand) mix together flour, ground cinnamon, baking soda, baking powder and salt; set aside.

In a medium bowl whisk mashed bananas, eggs, vanilla extract, canola oil, sugars and buttermilk until well combined.  Slowly pour the banana mixture into the flour mixture and mix until just moistened.  Then fold in chocolate chips.

For the topping: In a small bowl combine granulated sugar and ground cinnamon.  Mix the two with your fingertips and set aside.  Pour batter into the prepared pan.  Level batter using the back of a spatula then sprinkle cinnamon sugar on top.

Bake for 40-45 minutes or until toothpick/tester inserted into the center comes out clean.  Let the cake cool completely before cutting into the pan.

Banana Chocolate Cinnamon Snack Cake
 

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48 thoughts on “Banana Chocolate Cinnamon Snack Cake

  1. I have two overripe bananas sitting in my counter, so I’m definitely halving the recipe and trying it soon! The cinnamon + banana combo sounds awesome, and the addition of chocolate is always a winner! Love it :D And have a nice day!!

  2. I seem to always have “brown” bananas – love this recipe !!! And you gave me an idea – I think I’m gonna post a few recipes for “snackin’ cake” today. All the ingredients are mixed right in a 8″ x 8″ pan ! And one recipe, with a few changes, makes several versions. Thanks for giving me inspiration. “Pinning” this immediately !!!

  3. I used to think I didn’t like cinnamon as a rule until I started baking a few years ago and loved the taste of some cinnamon and nutmeg in a batch of banana muffins. Now I realize it’s about balance and combinations. This looks delicious and I love how you use dark sugar in some of your baked goods. And chocolate chips in banana bread is so goood!

  4. These look fantastic, Anne! Love the combination of banana & chocolate. Using cinnamon sugar is a reminder of my youth. Mom sprinkled it atop buttered toast for a treat on Saturday mornings occasionally. It was a favorite then and still is today.

    • Bingo! I totally forgot about this until you mentioned it, my mom used to do this too. I was always running late for school but she would force me to eat something, so sometimes it was buttered toast with sprinkled cinnamon and sugar on top. Good times. :)

  5. I’m such a fan of snack cakes : ) And I definitely love all the cinnamon in here! I love cinnamon all the time … but something about it during the fall …. just so good!

  6. This snack cake must be as heavenly to smell as it is to eat!! Do you think cinnamon is addictive? I am definitely either addicted or in love with the stuff! :) My favorite is Chinese cinnamon but I like trying different varieties to see how they effect a recipe. ( I know you too are a cinnamon lover, Anne. Have you seen the descriptions and varieties at thespicehouse.com ?) I am impatiently waiting for my bananas to brown so that I can give this a try!

  7. Hey, I just baked your cake! I took it out of my oven a few minutes back; its baked well but the top has kind of risen and the cinnamon sugar topping looks a bit cracked. Any reason why this has happened? In some areas, the sugar hasn’t baked with the cake; i mean it still looks like raw sugar rather than cooked sugar ( i don’t know if i make any sense :/)

    • I’m not sure why yours look a bit cracked. I’m assuming the sugar topping looks raw on top because you took it out of your oven too early. I’m assuming “I took it out of my oven a few minutes back” means you took it out early. Without looking at your cake, there’s not much feedback I can give you.

  8. Hey Anne, Thanks for replying :)
    You’re right about the sugar topping, it was a bit raw as in, the cinnamon sugar crystals remained uncooked. I took the cake out at 40min as it was already baked and left no crumbs when I did the toothpick test.
    But the cake tasted really good; my family liked a lot. But me being a perfectionist, I was a bit concerned about the topping.
    If there is a way for me to send you a pic of my cake, I would be glad to do so!

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