Here’s something to make when you have 6 or 7 overripe bananas to use up and you already have a freezer bag full for smoothies.
I love having extra bananas and coming up with new, delicious recipes for them. I know this is a universal “problem” and there really never are too many great banana recipes.
Feel free to omit the chocolate chips. Make up a batch of frosting for this cake, or just serve it warm with a little butter and powdered sugar on top.
~ preheat oven to 350 degrees F. ~
3 cups all purpose flour
1 cup whole wheat flour
1 teaspoon sea salt
3 teaspoons baking soda
1 cup sugar
1 Tablespoon molasses
1/4 cup light olive oil
6 or 7 overripe bananas, mashed
1 cup water
2 teaspoons pure vanilla extract
1 and 1/2 cups vegan chocolate chips (optional)
Oil and 9×13, glass baking pan. Combine all the dryingredients in a large mixing bowl. In another bowl, combine the wet ingredients. Add the wet ingredients to the dry. Stir just until everything is evenly moist. Pour into pan and smooth top using a rubber spatula. Bake for 35 to 45 minutes, or until deep golden brown and a toothpick comes out with only a few moist crumbs on it when inserted into center of cake.
Allow to cool most of the way before cutting and serving. If you decide to frost the cake, make sure it is completely cool first.