Banana Chocolate Chip Snack Cake


45 minutes prep time | Makes 9 servings

  • 8 inch x 12 inch baking pan
  • Canola oil cooking spray
  • 2 cups cake flour
  • 2 Tbsp. low-fat, unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (2 small) very ripe bananas, mashed
  • 3/4 cup Mori-Nu Baking Blend*
  • 2/3 cup unrefined cane sugar
  • 1/4 cup maple syrup
  • 3 Tbsp canola oil
  • 1 tsp. apple cider vinegar
  • 2 tsp. vanilla extract
  • 1/2 cup chocolate chips
Prepare Baking Blend:
Blend 1 package Mori-Nu Silken Extra Firm Tofu, 1 cup water, and 2 Tbsp.lemon juice or white vinegar well.  Refrigerate in a covered container for up to 1 week.
  1. Position a rack in the center of the oven and preheat to 350 degrees
  2. Coat the baking pan with cooking spray.
  3. Dust the pan evenly with flour and tap out excess flour.
  4. In a medium-sized bowl, sift flour, cocoa powder, baking soda, and salt.
  5. In another bowl, whisk mashed banana, Baking Blend, sugar, maple syrup, canola oil, vinegar, and vanilla.
  6. Make a well in the center of the dry ingredients and add the banana mixture; mix with a spatula lightly just until the dry ingredients are moistened.
  7. Pour the batter into the prepared pan and smooth the top.  Sprinkle with chocolate chips.  Bake for about 25 minutes, or until a cake tester comes out clean.
Per serving: 221 calories, 3.5 g protein, 38 g carbohydrates, 7 g fat, 0 mg cholesterol.