Pumpkin Chocolate Chip Snack Cake
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Cook time: 
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Yield: 1 (8 by 8-inch) pan; about 9 servings
  • Butter, to grease the pan
  • ¼ cup canola oil (or 2 tablespoons canola oil + 2 tablespoons plain, unsweetened yogurt)
  • 1 large egg
  • ½ cup light brown sugar, lightly packed
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • ½ cup pumpkin puree (canned is fine)
  • 2 teaspoons pure vanilla extract
  • 1 cup whole wheat pastry flour (I used Bob’s Red Mill)
  • 1½ teaspoons pumpkin pie spice mix
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • ½ cup semi-sweet chocolate chips
  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.
Muffins: This recipe also makes 12 muffins; cook them at 350F until a toothpick inserted inside comes out clean, about 25 minutes.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/pumpkin-chocolate-chip-snack-cake/