2 cups flour (any combo of AP, whole wheat, or whole wheat pastry flour)
3/4 cup sugar (or combo of white and brown)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves or allspice
1/2 cup mashed banana (or applesauce or canned pumpkin)
3/4 cup non-dairy milk of choice (or regular milk if you aren’t vegan)
1/3 cup neutral oil (safflower, canola, light olive oil)
2 teaspoons vinegar
2 teaspoons vanilla extract
1 cup chocolate chips (or nuts?)
Set oven to 350oF and grease an 8×8 inch cake pan (or line with parchment, which is my preference).
In a large bowl, whisk together dry ingredients, then add chocolate chips to coat them in the dry mix.
In a 2 or 4 cup measuring pitcher, combine mashed banana, “milk”, oil, vinegar and vanilla. Dump the wet into the dry and use a spatula to quickly combine. Do not overmix, just stir 10-15 times until incorporated.
Spread into pan and bake about 30 minutes until a toothpick comes out clean. Cool 10 minutes before slicing.