Low-sugar Chocolate, Peanut Butter, Banana Breakfast Cake

I realized the other day that I had a jar of peanut butter I had to use up soon.  And when I opened my freezer, I found three frozen bananas.  And that's how this cake came about.  It's a thick cake and sticks to your mouth, but it's filling and low-sugar, making it great for breakfast.

Grease a 9x13 pan.  Preheat oven to 350 degrees.

In a big bowl, mix these together:

3 mashed bananas

1/3 cup to 1/2 cup peanut butter
1 cup sugar
1 tablespoon vanilla
3 eggs
1 1/4 cup to 1 1/2 cup water (I actually used an 11.1 oz. container of coconut water that I had to use up)
1/2 cup to 3/4 cup softened butter or oil (I used olive oil)

Then mix and add the dry ingredients:

4 cup flour

1 tablespoon baking powder
1 teaspoon salt
1 cup cocoa powder

1 cup chocolate chips

(Add a bit more water if too thick or a bit more flour if too thin, enough to make a thick batter)

Pour into greased pan, sprinkle a spoonful of sugar on top.  Bake for about 50 minutes or till done, covering with foil last 15 minutes if necessary.

Let it cool then eat (and store leftovers in the fridge).