Banana Chocolate Chip Snack Cake

Banana Chocolate Chip Snack Cake puts whole wheat flour, all-purpose flour and salt at the center of a quick-bread recipe and finishes in about 60 minutes, enough for 9 Servings (8X8 or 9X9-inch pan).

• Yield 9 Servings (8X8 or 9X9-inch pan)
• Ready in 60 minutes
• Prep 15 minutes
• Cook 45 minutes

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup salted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups mashed ripe bananas (about 3 large bananas)
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup mini chocolate chips or regular chocolate chips

Instructions

1. Preheat the oven to 350 degrees F (make sure an oven rack is in the middle position). Grease an 8X8- or 9X9-inch baking pan with cooking spray. See note below for pan type (metal vs. glass).
2. In a medium bowl, whisk together the flour, salt and baking soda.
3. In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
4. Add the eggs and mix to combine.
5. Add the bananas and vanilla and mix.
6. Add 1/3 of the flour mixture and mix until a few dry streaks remain. Add 1/2 of the buttermilk and mix. Add another 1/3 of the flour and mix again, followed by the remaining buttermilk. Finally add the last of the flour AND the chocolate chips and mix until just combined (don't overmix!).
7. Spread the batter evenly in the prepared pan and bake for 45-55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan (or dig in while warm; no judging).

Cool the bake on a rack until the crumb sets, then slice.