Tuesday, July 7, 2015

Gabby’s Eats: Banana Chocolate Chip Snack Cake

I have made healthier snack cakes for Gabby before- pumpkin and raspberry are two of her favorites.  She recently decided that she wanted to get into the baking game and come up with her own flavor to try and I was a big supporter of this idea!  We started with a base recipe that is similar to ones I have used in other snack cake recipes. Gabby chose to do a combo of banana and chocolate chips as her signature flavor.  The result was very delicious- moist, chewy and not too sweet.  This treat is great for breakfast, dessert or as its name implies…. a snack!!


½ heaping cup creamy or crunchy almond butter or peanut 
½ cup pure maple syrup
1 cup (packed) mashed over ripe banana
½ cup egg whites
1 tablespoon vanilla
½ teaspoon baking powder
1/4 cup mini chocolate chips
1.75 cup oats (old fashioned, not quick)(*use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
cooking spray


Preheat oven to 350 degrees. Add the almond butter, maple syrup, banana, egg whites, vanilla and baking powder to a medium bowl and mix well, using an electric mixer is recommended.  Stir in the oats and the chocolate chips and add to a 9x9 inch pan coated with cooking spray. Bake for 30-35 minutes until set and lightly browned on the edges. Cut into squares and serve. 

Note: These bars are very moist, almost cake like, and can be a bit crumbly. So you can store them in an airtight container in the fridge to keep longer and pop them in the microwave for 10 seconds or so to warm them up for a nice treat!

Makes 12 bar squares

Serving size: 1 bar Calories 190 Protein  6 g Carb  24 g Fiber 3 g Sugars 10 g Fat 8 g Saturated fat  1.5 g Sodium  40 mg

Gabby's Shot:


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