Moist, chocolatey and crumbly, this is one of my favorite cakes. Unlike most cakes, which call for half a cup or more of butter, this one relies on vegetable oil alone. As a result, it’s not going to be quite like the rich cakes featured in fancy bakeries, but for an afternoon snack or a late dinner munch, it works just perfectly.
Chocolate Banana Lunchbox Cake
1 cup cake flour
1 cup whole wheat pastry flour
2 Tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 very ripe bananas, mashed
3/4 cup buttermilk
2/3 cup packed brown sugar
1/4 honey or agave syrup
3 Tbsp. canola oil
1 egg + 1 egg white
1 Tbsp. vanilla extract
1/3 cup dark chocolate chips
1. Preheat the oven to 400 degrees F. Coat a bundt pan with cooking spray and set aside.
2. Combine the flours, cocoa powder, baking soda and salt in a large bowl.
3. In a medium-sized bowl, whisk the egg and egg white and add the mashed banana. Add the buttermilk, brown sugar, honey, vegetable oil and vanilla extract and whisk until well combined.
4. Pour the liquid ingredients into the dry ingredients and fold until just combined. Do not overmix! Fold in the chocolate chips and pour into the bundt pan.
5. Bake about 20-25 minutes or until a knife inserted in the cake comes out clean.
6. Let cool and then turn the cake out onto a plate. Dust with confectioner’s sugar and serve!