| Fast Prep

banana–chocolate chip wacky cake

prep: 20 minutes | bake: 30 minutes at 350°F | MAKES: 8 servings

• 1½ cups all-purpose flour
• ¾ cup packed brown sugar
• 1 tsp. baking soda
• ¼ tsp. salt
• 6 Tbsp. butter
• ⅔ cup mashed ripe bananas (2 medium)
• ¼ cup milk
• 1 Tbsp. vinegar
• ½ cup miniature semisweet chocolate pieces
• ⅓ cup chopped mixed nuts or pecans (optional)
• Ice cream (optional)
• Chocolate-flavor ice cream topping (optional)

1. Preheat oven to 350°F. Combine the first four ingredients (through salt). In a shallow oven-safe 4- to 5-qt. pot melt butter over medium-low heat. Remove pot from heat. Stir in bananas, milk, and vinegar just until combined, stirring to edges of pan. Stir in the flour mixture. Sprinkle with chocolate pieces and, if desired, nuts.

2. Bake, uncovered, 30 to 35 minutes or until a toothpick comes out clean (center may dip slightly). Cool in pot on a wire rack. If desired, serve with ice cream and chocolate topping.

PER SERVING: 351 cal., 13 g fat (8 g sat. fat), 24 mg chol., 309 mg sodium, 55 g carb., 1 g fiber, 32 g sugars, 4 g pro.

IS IT DONE?

Once the minimum baking time is reached, use a toothpick to check the cake for doneness. The toothpick should come out clean or with just a few crumbs stuck to it. If there is any wet batter on it, bake the cake a few minutes longer and test again in a new spot with a clean toothpick.