Instructions

• Preheat oven to 350°F. Spray a 9-inch round cake pan with cooking spray and set aside.
• Add the banana(s) and the egg to the blender canister. Add the peanut butter, honey, vanilla extract, baking soda, and salt.
• Blend on high until the batter is completely smooth and creamy, about 1 minute.
• Transfer the batter to a mixing bowl. Add the heaping 1/2 cup mini semi-sweet chocolate chips and stir them in gently by hand with a spatula (do not blend, or the chips will be pulverized).
• Pour the batter into the prepared pan and smooth the top lightly with a spatula.
• Evenly sprinkle a tablespoon or two of extra mini chocolate chips on top.
• Bake for about 25 minutes, beginning to check at 20 minutes. The cake is done when the center is set, the top is springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter). Baking time may vary.
• Allow the cake to cool in the pan for about 15 minutes, until it has firmed enough to remove. Remove from the pan and cool further before slicing.
• Store the cake airtight at room temperature for up to 5 days, or freeze for up to 4 months.