Banana Snack Cake

I don’t talk about baked goods all that often here because I just don’t really bake all that much.  This is because while I love to have a recipe in front of me when I cook, I’m a bit of a fly-by-the-seat-of-my-pants kinda girl when it comes to actually following a recipe to the letter.  Like, I don’t really measure stuff half the time.  This laziness can be quite problematic when it comes to cakes and cookies and biscuits and scones and the actual science of baking.  However, every now and then, I feel the crazy need to prove to myself that when push comes to shove, I am able to knuckle down, measure accurately, and create a fabulous cookie or cake or scone or what have you.  
Well that, and I also like to play with my shiny red trophy mixer.

I’m highly recommending you use your measuring skills to make good use of the 19¢ bananas this week.  Go on Wednesday and snap up a whole bunch.  Ignore them until they get nice and ripe with lots of brown spots.  And then get out your measuring cups and spoons and make this cake for your loved ones. It is fantastic!

Serves:  10-12
Source:  Adapted from

2 c. flour
¾ t. baking soda
½ t. baking powder
½ t. salt
1 stick butter, room temperature
1 c. sugar
2 large eggs
2 – 6 oz. containers of vanilla yogurt (32 oz. containers of Dannon Yogurt are on sale this week, 3/14/10 to 3/20/10, you’ll have to measure)
3 – 3 ½ very ripe bananas, mashed (on sale on WEDNESDAY)
1 c. mini chocolate chips (optional)

Preheat oven to 350.  Spray a 9×13 baking pan with non-stick spray.  In a medium bowl, combine all dry ingredients and set aside.  Using an electric mixer, beat butter and sugar in a large bowl until blended.  Add the eggs and beat until fluffy.  Mix in the yogurt and bananas.  Add the dry ingredients to the banana mixture and beat until blended.  Add the chocolate chips if desired.  Transfer batter to baking pan(s).

Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes.  Cool completely on rack; slice and serve.

Featured, Fresh, Frugal, Fabulous | March 13th, 2012