Banana Chocolate Chip Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 217.4
  • Total Fat: 12.9 g
  • Cholesterol: 51.7 mg
  • Sodium: 166.4 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.7 g

View full nutritional breakdown of Banana Chocolate Chip Cake calories by ingredient
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Introduction

An easy way to use frozen or overripe leftover bananas. Can substitute 3/4 c sugar for the 3/4 splenda shown. Can use any kind of chocolate chips. An easy way to use frozen or overripe leftover bananas. Can substitute 3/4 c sugar for the 3/4 splenda shown. Can use any kind of chocolate chips.
Number of Servings: 12

Ingredients

    1 stick Butter, unsalted
    36 tsp Splenda
    2 large Egg, fresh, whole, raw
    1 tsp Vanilla Extract
    1 cup Banana - Mashed (1cup) (by BRAINCHANGER13)
    8 serving Flour White Whole Wheat Flour 1/4 cup (by COUNTRYLADY56)
    1 tsp Baking Soda
    .25 tsp Salt
    8 serving Ghirardelli Chocolate 60& Bittersweet Chocolate Chips (16 chips 1.5 grams)

Directions

Cream butter with Splenda/sugar. Add 2 eggs, continue creaming. Add vanilla extract. Add banana and blend into mixture.

In separate bowl, combine flour, salt and baking soda.

Gradually add dry ingredients to creamed banana mixture. Once blended, fold in chocolate chips.

Grease and flour a loaf pan. Pour mixture into pan and bake for 45 minutes in a preheated 350-degree oven.

Serving Size: 12 slices

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