Banana Chip Cake Recipe

Banana Chip Cake Recipe photo by Taste of Home

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This is my version of Ben & Jerry’s Chunky Monkey Ice Cream (my favorite!) in a cake. The hardest part is waiting for it to cool. —Barbara Pryor, Milford, Massachusetts

This recipe is:

Healthy

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Banana Chip Cake Recipe

Prep: 25 min. Bake: 40 min. + cooling

Yield: 16 Servings

25 40 65

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups water
3 eggs
1/2 cup unsweetened applesauce
2 medium bananas, mashed
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts

Directions

In a large bowl, combine the cake mix, water, eggs and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the bananas, chips and walnuts.
Transfer to a 10-in. fluted tube pan coated with cooking spray and sprinkled with flour. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 16 servings.

Nutritional Facts 1 slice equals 233 calories, 9 g fat (4 g saturated fat), 40 mg cholesterol, 225 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Banana Chip Cake in Healthy Cooking April/May 2012, p22

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.