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.
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!