The day started out like any other, I got up just nice and early, got my workout on had the most ah-mazing shower (seriously though, is there anything better than a long, hot, uninterrupted shower?!) but then things started to go down hill . . .

Getting ready for the day I discover my fave t-shirt has a big hole in it!

My sweet family starts to stir and wouldn’t you know they are not feeling well . . . again . . . aching heads and runny noses (kill. me.).

We manage to get ourselves together and decide an extra special coffee is just what the doctor ordered,  so we head on over to our fave cafe for an extra special treat. Things are looking up right?

Wrong.

I spill water all over myself, we discover we have lost a set of keys somewhere in the last 2 days and now my much longed for coffee is cold.

Boooo

I think it’s time to grab a little snack and have myself a nice soothing yoga session to stretch out and breathe through some of this unwanted negative energy. I reach for a banana and wouldn’t you know, its now past it’s prime. Total deal breaker. How does that happen so quickly? Seriously I can not keep up?

As annoying as it is I think I also secretly love it.  The challenge of turning that manky over ripe banana into something all kinds of delicious. Totally showing it whose boss!

I am single handedly winning the war against manky over ripe bananas everywhere! Evidence → here, → here, → here and → here. Not that there is anything wrong with a classic loaf of banana bread. I love me a big ol’ slice of banana bread  but I also love to change things up occasionally. Keep things interesting. You know what they say, change is as good as a holiday right?

Oh how I would love a holiday right now. Sadly it’s not on the cards for me so change will have to do.

And when change comes in the form of light, sweet, healthy, wholewheat banana snack cake that is studded with dark chocolate chips and finished with swirls of creamy, dreamy peanut buttery deliciousness I’m am totally ok with that.

This Peanut Butter Choc Chip Banana Snack Cake is light, fluffy and super moist (←sorry). It’s a subtly sweet with just 1/4 of a cup of brown sugar in the entire batch.

The brown sugar combined with the overripe banana and a splash of vanilla gives this healthy, wholewheat banana snack cake a hint of caramel that is just to die for. It’s just subtly and perfectly sweet. Perfect for anytime of day.

The fact that this dreamy little snack cake is made primarily with wholewheat flour, banana, eggs, greek yoghurt and peanut butter means it’s a totally acceptable breakfast food right?!

Cake for breakfast = breakfast winning.

Did I mention its ready in just over 30 mins? Well it is. Start to finish baby. Love, love, love that!

If you’re anything like me you have a manky over ripe banana sitting on your counter, taunting you, mocking you just begging to be shown whose boss! Join the battle, win the war and go make this Healthy, Wholewheat Peanut Butter Choc Chip Banana Snack Cake. You know you wanna.

Make it, eat it, love it

Wholewheat Peanut Butter Choc Chip Banana Snack Cake
Makes approx 24 subtly sweet, pb topped, wholewheat, choc chipped, bananalicious bite size slices of snacking deliciousness

Ingredients –

1 egg

1/4 cup plain Greek yoghurt (I always, always use Chobani ♥)

2 teaspoon of vanilla extract

1 teaspoon of coconut oil

1/2 cup milk (I use skim)

1 large over ripe banana, mashed

1/4 cup brown sugar

1 teaspoon of ground cinnamon

1 cup wholewheat pastry flour (or regular plain flour or a combination of the 2)

2 teaspoons of baking powder

1 teaspoon of baking soda

1/4 teaspoon of salt flakes

2 Tablespoons of dark choc chips roughly chopped

2-3 Tablespoons of peanut butter (PB2 works too)

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a regular size loaf tin with baking/parchment paper and set aside (or you could go old school and grease and flour the loaf pan, do what you feel)

3 – In a small bowl or jug using a fork whisk together egg, milk, Greek yoghurt, vanilla and coconut oil and set aside.

4 – In a medium/large bowl sift flour, baking powder, baking soda, brown sugar, cinnamon and salt flakes and whisk to combine.

5 – Add mashed banana to the flour/cinnamon mix then pour over egg/milk/yoghurt mix and stir until just combined.

6 – Add in your choc chips and stir once to combine, they will stir through a little more as your pour the batter into your pan. We don’t want to over mix it now so easy does it.

7 – Pour batter into prepared pan and spoon over your peanut butter. Then take a fork or toothpick to gently swirl the PB into the batter.

8 – Bake for 20-25 mins until deliciously golden and the top springs back when gently pressed. A toothpick should have just a few crumbs attached when inserted into the centre. If the top starts to brown to quickly just over it with foil and carry on baking until cooked through.

7 – Allow to cool in the pan for 10 mins before transferring to a wire rack to cool completely.

8 – Slice and serve

Enjoy xoxo

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Question of the day –

What’s your fave way to use those manky over ripe bananas?
Feel free to share recipes or links to your fave recipes in the comments below. Sharing is caring people 🙂