Chocolate-Banana Lunchbox Cake

Chocolate-Banana Lunchbox CakeSource:

Active Time: 30 Minutes
Total Time: 1 Hour
Yield: 12 servings
To ensure that the chocolate-banana cake lasts long enough for at least one week’s worth of lunches, wrap individual pieces in plastic wrap and store them in the freezer. This cake contains no eggs, so it is appropriate for anyone who has a sensitivity to them.

Make Ahead Tip: Store well-wrapped in the freezer for up to 1 month. Dust with confectioners’ sugar once more before serving.

RECIPE INGREDIENTS
2 cups sifted cake flour
2 tablespoons unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mashed very ripe banana (2 small bananas)
3/4 cup buttermilk
2/3 cup packed brown sugar
1/4 cup dark corn syrup
3 tablespoons canola oil
1 tablespoon vanilla extract
1/3 cup chocolate chips
2 tablespoons chopped walnuts or pecans
Confectioner’s sugar for dusting

DIRECTIONS
Preheat oven to 400 degrees F.

Lightly oil an 8-by-11 1/2-inch baking dish or coat it with cooking spray.


Whisk together flour, cocoa, baking soda and salt in a large bowl. Whisk together mashed banana, buttermilk, brown sugar, corn syrup, oil and vanilla in a medium bowl. Make a well in the center of the dry ingredients and add the wet ingredients; mix with a wooden spoon or rubber spatula just until the dry ingredients are moistened.


Turn the batter into the prepared baking dish, smoothing the top. Sprinkle chocolate chips and nuts evenly over the top.


Bake until a cake tester inserted in the center comes out clean, about 20 minutes. Let cool in the pan, dust with confectioners’ sugar and cut into squares.



Recipe reprinted by permission of EatingWell Magazine.


Nutrition Facts per Serving
Yield: 12 servings
Calories: 234
Fat. Total: 6g
Protein: 3g

Carbohydrates, Total: 43g
Fat, Saturated: 1g
Fiber: 1g

Cholesterol: 1mg
Sodium: 235mg
% Cal. from Fat: 23%