Remember Betty Crocker Snack ‘N Cake? One of the ‘modern time savers’ of the seventies, this packaged mix promised a quick and easy cake made in minutes. To my childish taste buds, it was amazing. My Mom, who was a nutritionist, was not a fan.
Now I’m a grown up I understand why Mom was concerned – artificial colourings and flavourings aren’t anyone’s friend. I still love the idea of a seriously quick and easy cake, I just want it to be made with things I can pronounce.
My Chocolate Banana Snack cake is the work of moments. You simply mix all the dry ingredients together in one bowl and all the wet ones in another. Add the wet ingredients to the dry ingredients, mix gently but thoroughly, place in a greased pan and bake for 25 to 30 minutes. It’s as easy as muffins, but it’s cake.
Like the original Snack ‘N Cake, you can eat it warm from the pan, just let it cool for about twenty minutes before you try to cut it or it will fall to pieces. Or if you prefer you can let it cool and dust it with icing sugar, or frost it with your favourite frosting (in this case, mine is Cream Cheese).
I’m not going to tell you this recipe is good for you – it is cake after all – but my Snack Cake is definitely more wholesome than the original. You probably have all the (easily pronounceable) ingredients on hand right now.
If you’d like to see me demonstrate just how easy it is to make this cake, please click here.
- 1¾ cup all purpose (plain) flour
- ¼ cup cocoa
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup chocolate chips
- 1 egg, lightly beaten
- ⅓ cup mild vegetable oil (I use sunflower)
- 1 cup buttermilk or milk
- 1 teaspoon vanilla
- 2 bananas, mashed
- Preheat the oven to 350°F (170°C or 160°C for fan ovens).
- Grease a 9 inch (23 cm) square pan.
- Sift the flour, cocoa, baking powder and salt into a large bowl.
- Stir in the sugar and the chocolate chips.
- In a medium bowl, beat together the egg, oil, buttermilk or milk and vanilla.
- Stir in the mashed bananas.
- Add the wet ingredients to the dry ingredients, mixing thoroughly until well blended. Do not beat.
- Pour the mixture into the prepared pan, smoothing the top.
- Bake for 25 to 30 minutes until a skewer or piece of dry spaghetti inserted in the middle of the cake comes out clean.
- Allow to cool for at least 20 minutes before cutting into squares. If frosting the cake, allow it to cool completely first.