Snack Cakes were very popular when I was a teen. They were easy to make and were lighter on calories many times as well. The ingredients for this snack cake are ones that are common and you may find in your cabinets and fridge. If you do not have butter milk you may use ordinary milk.
1 ¾ cups all purpose flour
¼ cup cocoa (not drinking chocolate)
1 tablespoons baking powder
1 cup white sugar
2 generous pinches of salt
½ cup chocolate chips
1 egg, lightly beaten
⅓ cup sunflower oil
1 cup buttermilk
1 tsp vanilla
2 mashed bananas
Sift the flour, cocoa and baking powder into a large bowl. Stir in the sugar, salt and chocolate chips.
In a medium bowl, beat the egg, oil, buttermilk and vanilla . Stir in the mashed bananas.
Add the egg and milk and banana mixture to the flour mixture. Stir thoroughly until well blended, but don’t beat. Pour the mixture into a greased and floured (or lined) nine inch square pan.
Ovens can vary quite radically so you’ll probably need to watch this the first time you bake it. I bake mine at about 350℉ or 170℃ for 20 to 25 minutes or until a piece of dry spaghetti inserted into the middle comes out clean (ie. with no batter clinging to it).
This cake really does not need any frosting and it is easy to pick it up and eat it with your fingers. (Far too easy in my experience!) However, a little dollop of whipped cream or a scoop of good vanilla ice cream does go really well with it if you want to serve it as a proper dessert.