Happy Easter everyone! It seems as though over the years Easter has obtained quite the reputation for chocolate, Easter baskets filled with candy, decadent pastries and desserts, and Easter egg hunts with jelly bean and candy-filled eggs. Well… even though I did cave and buy a bad of Reese’s peanut butter eggs (primarily because my husband asked where the Easter candy was in our house), I still wanted to make an Easter brunch dessert that was chocolatey and satisfying but lighter and more tummy friendly!
Pastries and desserts often contain a lot of butter and a lot of sugar, which is perfectly fine in moderation, but typically we are not deciding between the candy, the chocolate, the danish, or the Easter bread… we are usually trying a little of all 4. For my dessert, fat it minimal, but flavor is still fully there! I use a base of over-ripe bananas to add moisture and sweetness. Whole wheat flour provides a little more density and fiber to this cake, but if cooked right will not dry it out whatsoever. Don’t worry, I didn’t forget about the chocolate! A few chocolate chips were added for those who desire chocolate to consider a dessert a dessert. Walnuts were also added for a little crunch!
This cake looked so delicious last night, that I couldn’t even wait until today to try it out! I hope you enjoy my Chocolatey Banana Cake with Walnuts, and have a happy Easter!
Chocolatey Banana Cake with Walnuts:
- 2 over-ripe bananas, mashed until fairly smooth
- 1/2 cup brown sugar, not packed
- 1 whole egg
- 1/2 cup unsweetened almond milk
- 1 tsp canola oil
- 1 1/2 tsp cinnamon
- 2 tsp baking powder
- 1 1/2 cups whole wheat flour
- pinch of salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
Preheat your oven to 350 degrees.
In a large bowl, combine your mashed bananas with the brown sugar, egg, almond milk, and canola oil until the sugar is well incorporated and there aren’t any lumps. Add all of the dry ingredients (flour, baking powder, cinnamon, salt) and mix until well combined. Add your chocolate chips and walnuts by lightly folding them into the batter so they are well distributed.
Lightly spray your bunt pan (or another type of cake pan; baking time may differ though), and add in your batter evenly. Bake for ~35 minutes or until the top of your cake is fairly firm and lightly brown. Let cool for 5-10 minutes before flipping over onto a serving platter. Serve warm and enjoy!