Wednesday, June 25, 2008

Banana Snack Cake

This yummy cake is called "snack cake," but it is plenty sweet enough to be dessert, too. If you're a whole grain nut like me, you might like to know that white whole wheat flour works great in this recipe (why I care about whole grains when it's accompanied by this much butter and sugar, I don't know). It freezes wonderfully which may help you refrain from being truly gluttonous when the pan is sitting there on your counter full of chocolate-y, warm, streusel-topped, banana goodness.

Recipe from EASY Cuisine: Meals for a Month

3/4 c. butter, softened
1 c. sugar
1/4 c. brown sugar
2 eggs
1 c. mashed banana (2 large)
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups flour (I use white whole wheat)
1 cup milk chocolate chips (I use bittersweet)
1 cup chopped pecans
1/2 cup brown sugar
3 tablespoons butter

  1. Preheat oven to 350 degrees. Grease and flour 13x9-inch pan. In large mixing bowl, beat first quantity of butter with sugar and first quantity of brown sugar until light and fluffy. Add eggs, mashed banana, and vanilla, beating until smooth. Sift together baking powder, baking soda, salt, and flour and add to banana mixture; mix until blended. Stir in chocolate chips and pour into prepared pan.
  2. In small bowl, combine pecans with remaining brown sugar and butter; mix until crumbly. Sprinkle over batter in pan. Bake at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clean. Cool completely and cut into bars.
  3. To freeze: wrap each bar individually in freezer wrap and place in large rigid container. Label, seal, and freeze bars.
  4. To thaw and serve: Loosen wrapping from bars and let stand at room temperature for 1-2 hours, until thawed.
Serves 10-12

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