Long work days, one sick kid, one teenager dealing with school’s final exams, general domestic challenges…I just have one way to deal with all this mayhem. I bake. As smell of a freshly baked cake pervades the house, all seems well with the world. We all relax, gather around the table , wait impatiently for the cake to be turned out of the pan. All at once, there are smiling faces , funny stories, laughter and we all escape to this happy place…everyday simple pleasures!
Wholewheat Banana Peanut Butter Chocolate Chip Cake that’s quite a mouthful, right? Yes, it is. A chunky, hearty cake with enough peanut butter to make sure it sticks to the roof of your mouth! So not your “light as air” cake for sure. The abundance of dark chocolate chips scattered all over, make sure every bite is gooey and very gratifying.
Do use ripe bananas for your baking. The spottier the bananas, the sweeter and more flavourful they get apart from making the cakes super moist.
I made these cakes twice last week. Once with a combination of whole wheat and amaranth flours and the next time with just whole-wheat flour. The recipe given below is the latter version, though both were really delicious and we couldn’t pick which one we liked better. By all means do try the half & half version. I’d love to hear all about your experiments with alternate flours.