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Prep 15min
Total1hr40min
Servings9
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Ingredients
2
very ripe medium bananas
1 1/4
cups Gold Medal™ all-purpose flour
3/4
cup sugar
1/4
cup unsweetened baking cocoa
1/3
cup vegetable oil
1/3
cup water
1
teaspoon baking soda
1
teaspoon white vinegar
1/4
teaspoon salt
1/3
cup semisweet chocolate chips
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Steps
1
Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
2
Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.
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Freeze ripe bananas in their peels when they can't be used right away. Thaw each banana 30 to 60 seconds in microwave before using in recipes.
Try serving with a scoop of your favorite ice cream for a more indulgent treat.
Switch things up by serving the cake in triangles instead of squares. Cut the cake lengthwise in half and crosswise in fourths; cut squares diagonally in half.
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