One For The Lunchbox

Oh, the joys of brown-bagging it.  Even though the food selections have gotten much better now that my daughter’s in middle school, she is still not much of a  hot lunch fan. When pressed (like when our fridge is void of deli meat and the pantry holds no bread), she’ll grudgingly settle for the cafeteria’s salad bar. This is also the kid who acts like she’s being poisoned whenever a meal at McDonalds is suggested.  Don’t get me wrong, she likes her junk food every now and then (like, don’t even try to come between her and a bag of puffy Cheet-ohs), but for the most part, fried, junky foods aren’t much on her radar.

Wish I was more like her.  *sigh*

Obviously healthy choices are a good thing, but there should be room in everyone’s diet for a little treat now and again – especially for our kiddos who’ve worked hard at their studies all day and come home with the grumbelly’s.  All of my kids unanimously agree that this cake ROCKS.  I tell myself that it’s healthy because it calls for three huge bananas and two cartons of yogurt!

This is the perfect lunch box treat, after school snack, or casual (very casual, like don’t go serving it to your husband’s boss) dessert, and is a great way to use up any super-ripe bananas you have hanging around.  I have a BUNCH, because at .39 / pound this week, I bought some every time I went to the Store.  A little birdie told me they’ll be back on sale again tomorrow.  This cake also makes good use of the Dannon yogurt that’s on special through tonight!

So go bananas; whip up this cake for your little monkeys this afternoon!

I like to make this in two 8” round cake pans and freeze one for a rainy day.  Just cool the cake completely before you wrap it tightly and put it in the freezer.

BANANA SNACK CAKE

Serves:  10-12

Source:  Adapted from Epicurious.com

  • 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 (I used the Sale Dannon)
  • 3 – 3 ½ very ripe bananas, mashed
  • 1 c. mini chocolate chips (optional)

Preheat oven to 350.  Spray a 9×13 baking pan with non-stick spray (or see note above regarding smaller pans and freezing).  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 | September 22nd, 2009