Don’t you just love a good snack cake? I do! But, the problem is my kids and I have a very different ideas of what makes a good snack cake. I’m not talking about pre-packaged cakes of any kind. I’m talking about a snack cake you make yourself, to enjoy with a cup of coffee, lemonade, or milk.
Here’s what we’re trying to settle – the boys think a snack cake should be a small piece of something sweet and heavy with a very intense flavor. Kind of like the child-friendly Cosmic Brownie, the one treat almost every child in America seems to love.
I know I said don’t think of pre-packaged snack cakes, but I needed an example you could all relate to.
Then there’s me, I think of a snack cake as a light, pleasant, tasty cake you would have a slice of around 3:00 pm with a friend, or even alone. Oh, and real fruit in the cake just makes it that much better!
It’s not that anyone is right or wrong. We’re simply trying to find a snack cake that we all conisider “worthy” of the name snack cake.
The mashed banana has baked into the snack cake, of course. Just like you want it to. The chunks you see are peanut butter cups. In recipes like this I usually use Reese’s Peanut Butter Cup minis, the ones that come in an 8-ounce pouch. Only this time I cut the peanut butter cups in half.
Let’s take a look at what our Taste Testers had to say. I have told you all many times, I’m pretty straight-forward so here it is.
Taste Tester 1: It’s soft and seems to have the perfect texture! Not your best MM. (What?) Why isn’t it heavy and gooey? At least there isn’t any yucky fruit in it. (I kid you not, friends!)
Taste Tester 2: It seems smooth and what grown-ups call just right. Where’s the frosting anyway? (In his mind, no frosting or glaze is just a little more than he can handle.)
Taste Tester 3: Sure it’s perfect if you’re going off of flavor, taste, and texture. But where’s the good stuff we like. (I don’t even know what to say to that one!)
Megamommy (me): I love the smooth and velvety texture!
Banana Peanut Butter Cup Chocolate Snack Cake
2 very ripe mashed bananas
1 chocolate cake mix, any variety you prefer
1 container Choabni Vanilla or Banana Greek Yogurt (I prefer the Vanilla in this recipe)
1 cup water
1/2 cup Reese’s Peanut Butter Cup Mini’s cut in half, you could certainly use more or less, if desired.
1. Preheat oven to 350 degrees.
2. In a medium size bowl mash bananas, set aside.
3. Combine cake mix, 1 cup of water, and yogurt. Whisk thoroughly, add mashed banana to the mixture and transfer to a baking pan(s) sprayed with nonstick spray. You can use any size pan you want. When doing a snack cake, I prefer to use two smaller pans. Such as two 8-inch pans. But that’s up to you, the cake will turn out just fine in a regular greased 9 x 13-inch pan. Sprinkle Reese’s Peanut Butter Cup mini’s over batter.
4. Bake in the oven until a toothpick inserted into the center comes out clean. Refer to cake-mix box for appropriate bake time for your size pan.
MM Tip: I frequently use Greek yogurt in baking, because I love what it brings to the recipe. Not only is it a great way to add extra protein, cakes turn out so smooth and velvety when Greek yogurt is added. Be sure to let the yogurt sit out for about 15 minutes or so, to warm up a bit before using.