Pumpkin Chocolate Chip Snack Cake

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A random day in early October I woke up with the words snack cake stuck in my head. As in, I could really go for a slice of snack cake…for breakfast! Oddly enough, I wasn’t really sure what snack cake is, only that I wanted some, stat.

I knew I had to make it happen.

So first I Googled “snack cake” to find out exactly what it is.

I was way off. Turns out, it’s not even the slicing kind of cake.

According to Wikipedia, it is things like Twinkie, Ho Hos, Ding Dong, Ring Ding, and Devil Dog. (Speaking of Hostess treats like Twinkie and Ho Hos, did you see that Hostess announced that they were forced by a Bakers Union strike to shut down all operations and sell all company assets?! I was floored when I read that earlier this week. With an American icon like that shutting down, it feels like the end of an era…even though I honestly can’t remember the last time I bought one of those treats. More than anything else, my heart truly goes out to the employees and their families who have been affected by this.)

Anyway, the usual snack cakes aren’t very healthy, are they?

You know I had to work on that.

I came up with a much healthier (perhaps even breakfast-friendly, if you swap out the chocolate chips for chopped walnuts!) snack cake with banana, pumpkin (yes, I’ve been a bit of a pumpkin-crazed baker this year!), and whole wheat pastry flour…and a lot less sugar than the usual snack cake. While I’m sure traditional snack cakes will be missed, for me, I can see this recipe becoming my go-to snack cake for years to come. Since the first time I made it early last month, I’ve made it again four times, which says a lot (repeats are a rarity in my kitchen!). Hope you enjoy it too.

Pumpkin Chocolate Chip Snack Cake

Prep Time: 8 minutes

Cook Time: 30 minutes

Yield: 1 (8 by 8-inch) pan; about 9 servings

Pumpkin Chocolate Chip Snack Cake

Ingredients

  • Butter, to grease the pan
  • 1/4 cup canola oil (or 2 tablespoons canola oil + 2 tablespoons plain, unsweetened yogurt)
  • 1 large egg
  • 1/2 cup light brown sugar, lightly packed
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • 1/2 cup pumpkin puree (canned is fine)
  • 2 teaspoons pure vanilla extract
  • 1 cup whole wheat pastry flour (I used Bob’s Red Mill)
  • 1 1/2 teaspoons pumpkin pie spice mix
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350F; grease an 8 by 8-inch baking pan with butter.
  2. Whisk together the oil, egg, and brown sugar in a large bowl, then whisk in the banana, pumpkin, and vanilla. All at once add the flour, pumpkin pie spice, baking powder, salt, baking soda, and chocolate chips, and stir just to combine, being careful not to over-mix.
  3. Pour the batter into the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 30 minutes. Cool before cutting and serving.

Notes

Muffins: This recipe also makes 12 muffins; cook them at 350F until a toothpick inserted inside comes out clean, about 25 minutes.

http://www.anediblemosaic.com/?p=11184



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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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