Banana Chocolate Chip Snack Cake (Redone!)

by Jen on June 11, 2012

It was approximately one year ago that I posted a recipe for Banana Chocolate Chip Snack Cake.  It’s such a good cake, but sadly, the pictures just didn’t do it justice, which was too bad, because I make the cake all the time for the kids to snack on.  So I wanted to redo the recipe for you.

Besides redoing the pictures, I’ve also redone the recipe just a touch, using some healthier substitutions.  But trust me, just because it’s a little healthier, it tastes just as good…if not better!



Like I mentioned, I make this all the time for the kids, it’s their favorite snack.  I love that it’s so easy to throw together.  I also love that it makes a lot.  You can either bake it in a 9 x 13-inch pan or use a mini loaf pan.  I was able to make 12 mini loaves from the recipe.  And seeing as my kids eat this as a snack, I cut each mini loaf in half.  So that’s 24 pieces of snack cake!

I like to wrap each snack cake in saran wrap and then put them all in a large Ziploc bag to store them in the freezer.  Then, in the morning, I’ll grab 3 little cakes out of the freezer and let them thaw for the kid’s afternoon snack.  If you don’t have a mini loaf pan, don’t worry.  Just bake the cake in a 9 x 13-inch pan and then cut it into whatever size pieces you like.


Banana Chocolate Chip Snack Cake


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 squares

Serving Size: 1 square



Recipe adapted from Crazy Plates


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup honey
  • 2 eggs
  • 1/4 cup coconut oil, melted (can substitute unsalted butter)
  • 3 very ripe bananas, mashed
  • 1/2 cup non-fat plain Greek yogurt
  • 1 tsp vanilla extract
  • 3/4 cup mini chocolate chips


  1. Preheat oven to 350F. Spray or 9 x 13-inch baking pan with non-stick spray.
  2. In a large bowl, beat honey, eggs, and coconut oil with an electric mixer. Add bananas, yogurt, and vanilla. Beat again until smooth.
  3. In a medium bowl, combine both flours, baking powder, baking soda, and salt. Gradually add flour mixture to banana mixture, beating after each addition. Fold in chocolate chips.
  4. Spoon batter into prepared pan and spread evenly using a spatula. Bake for 25 - 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before cutting.

This Banana Chocolate Chip Snack Cake is perfect for kids school lunches.  It’s so much healthier and tastier than the cardboard stuff you can buy at the store.  And you don’t have to worry about nut allergies because it’s peanut free!

And don’t forget to save some for yourself!


Banana Chocolate Chip Snack Cake. A healthy recipe for your kid's school lunch or after school snack! From The Fit Housewife


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{ 2 comments… read them below or add one }

1 Nicole January 26, 2013 at 3:58 pm

Just made this Banana Choc Chip cake and it’s yummy!!!
Thanks for the recipe!!
It would be great to know the nutrition info (calories, fat, carbs, protein, etc..)

Thanks again!!


2 Jen January 29, 2013 at 11:17 am

Hi! So glad you liked the recipe, it’s a favorite here! For a piece of cake, it’s around 150 cals, 4.5g of fat, 4g protein, 30g carbs, 195g sodium, 1.4g fiber


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