This Banana Snack Cake is a one-bowl recipe that is naturally sweetened with fruit! It makes an easy breakfast or snack on the go, without using flour or oil, but you'd never know just by tasting it!
Preheat the oven to 350ºF and grease a 9-by-13-inch pan with oil or cooking spray. In a large bowl, mash the peeled bananas with a fork until they look relatively smooth.
Add in the nut butter, eggs, vanilla, baking powder, cinnamon, and salt and stir well, creating a slightly lumpy, cake-like batter. Fold in a 1/2 cup of chocolate chips, if using. (Reserve the rest for the top)
Pour the batter into the prepared pan and use a spatula to spread it evenly across the bottom of the pan. Sprinkle the remaining chocolate chips on top, then bake at 350ºF for 30 minutes, or until the center of the cake feels firm to the touch.
Let the banana cake cool completely in the pan, then slice it into 12 to 15 slices, depending on how large you'd like them to be. The slices can be stored in an airtight container in the fridge for up to a week.
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Notes
Nutrition information is for 1 of 15 slices, including the chocolate chips. This information is automatically calculated, and is just an estimate, not a guarantee. You can use any other nut or seed butter you like in this recipe, such as almond butter, cashew butter, or sunflower seed butter.Update Note: This recipe was updated in January 2023 with new photos, and a minor tweak. The original recipe called for 3/4 teaspoon of baking soda, and I replaced it with 2 teaspoons of baking powder, instead. This swap gives the cake a slightly more fluffy texture, but if you prefer using baking soda, that original measurement will still work!