Last week, I took pity on the bananas slowly blackening on my counter and went recipe-hunting to turn them into a cake. After a while, I found this recipe for a Banana Cinnamon Chip Cake which caught my eye since it was completely fat-free (I don’t count things like cinnamon chips and the likes as fat), which makes it basically a fruit. Also, the sugar topping sounded intriguingly crunchy, which is always a plus.
There are no cinnamon chips to be found anywhere in Germany, so I substituted them with chocolate chips. Also, I ran out of white sugar half way through the recipe, so I replaced most of it with brown sugar, which, I think, made the whole thing even more yummy and slightly gritty. And I mean gritty in the best possible way. This is especially scrumptious warm, right from the pan.
Banana Chocolate Chip Cinnamon Crunch Cake
1.5 cups flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 cup white sugar
For the crunch topping:
3 tbsp brown sugar
1/4 tsp ground cinnamon
Preheat the oven to 375° F (190° C) and grease an 8-inch square pan.
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