I probably shouldn’t call these breakfast squares. It somehow seems wrong to eat chocolate chips for breakfast. But they were vegan chips, so maybe that helps? Probably not. I guess I’ll have to take solace in the fact that the ingredients contain mostly whole wheat, peanut butter and banana. Mmm.
Adapted from Peanut Butter, Honey and Banana Road Cake
3 ripe bananas, mashed (I typically use frozen bananas and thaw them)
1/2 cup brown sugar
1 egg (for a vegan version use an egg substitute)
2 teaspoons vanilla extract
2 heaping Tablespoon creamy peanut butter
2 Tablespoons canola oil
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup chocolate chips (regular or vegan)
Directions: Preheat oven to 350 degrees F.
In a mixing bowl, whisk together the bananas, sugar, egg, vanilla, oil, and peanut butter.
Add in the flour, baking powder, salt and chocolate chips. Blend until well mixed. Pour into a greased 8 x 8 pan. Bake for 15 minutes, until cooked through.
Serve warm with a cup of coffee or a glass of milk.
Slather with more peanut butter, if desired.
Fluffy, chewy, chocolatey cake- this is my kind of breakfast!
These are a breeze to travel with if you don’t have time to sit down and eat.
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