Chocolate Chip Banana Blondie Cake

Note to self. If a recipe calls for chocolate chips, put them in. Especially if the name of the recipe has "Chocolate Chip" in it.

I guess that's what happens when you try to bake a cake an hour before Shabbos. You're likely to miss at least one or two things. Lucky for me, I realized halfway through the baking, and simply poured the chips on top of the cake (and held my breath for the last half-hour of baking time).

Guess what? It was fine! We had ourselves a blog-worthy cake. One I would make again anytime. Next time, I'll mix the chips in as directed. 

Chocolate Chip Banana Blondie Cake

This recipe is taken from Evil Shenanigans with just a couple of changes. I changed the butter to oil, and replaced half of it with applesauce. I also doubled the recipe so I could put half in the freezer for another time, and I reduced the chocolate chips a bit. Fantastic!

1 1/2 cup sugar
1/3 cup canola oil

1/3 cup unsweetened applesauce
2 teaspoons vanilla
4 eggs
1 cup mashed ripe banana (3-4 bananas)

2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 cup all-purpose flour

1 1/4 cup semi-sweet chocolate chips

Heat the oven to 350*. Spray a 9x13 pan with non-stick cooking spray.

In a medium bowl (I used a stand mixer), cream together the sugar, oil, applesauce, and vanilla. Add the eggs and bananas and mix until smooth.

Add the baking powder and salt and mix till combined. Then add the flour. Mix until the dry ingredients are just combined and moist. Add the chocolate chips and mix until evenly distributed.

Pour the batter into the prepared pan and bake for about an hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for at least an hour before serving.