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A cross between a quick bread and a cake and full of chocolate chips – you are going to LOVE this Chocolate Chip Banana Snack Cake! It’s vegan and oil-free and so easy to make!
There are two main reasons I don’t often buy packaged cookies, cakes or pastries: 1) they aren’t good for us and 2) I will eat at least half of the package in one sitting.
Needless to say, I have a wicked sweet tooth and no self control. I have managed to pass this trait on to my children as well.
Instead of totally depriving ourselves of a little sweetness from time to time, I like to make us treats that are a bit healthier. Many cake and cookie recipes call for a full cup of sugar or more!
Not only does this Banana Snack Cake have less sugar, it is also dairy, egg and oil free.
Ingredients you need
Ingredient notes and substitutions
Flour ~ I like white whole wheat flour which is more mild in flavor and lighter in color than whole wheat flour, but with the exact same nutritional value.
All-purpose flour or spelt flour will also work. And, although I haven’t personally tried it, I would think a gluten free all-purpose flour meant to replace wheat flour at a 1:1 ratio would also work (our favorite is Bob’s Red Mill Gluten Free 1:1 Baking Flour).
Flax ~ Flax helps bring stability to this eggless snack cake. Use flaxmeal, not whole flax seeds.
You can grind your own flax seeds in a small coffee grinder if you don’t have flaxmeal.
Sugar ~ I use organic coconut sugar in most of my baking. It’s lower on the glycemic index than other sugars and retains some vitamins and minerals that other sugars don’t have.
You can use an equal amount of brown sugar, if preferred.
Note: Not all sugar is vegan due to the way it is processed. Choose organic, which is always vegan, or look for a label that says vegan.
Bananas ~ Use bananas that are over ripe…the kind with several black spotty areas. They might not look great, but they are perfectly fine to eat and they are super sweet.
Mash the bananas really well, until they are almost a liquid.
The bananas contribute to the sweetness, so you can get away with less added sugar. With ½ cup of sugar in this recipe, it is plenty sweet. I think you could probably even reduce it even more if don’t have a big sweet tooth.
More uses for over ripe bananas: No Churn Chocolate Ice Cream, Banana Caramel Sauce, or Peanut Butter Banana Bread.
Milk ~ Choose an unsweetened plain variety of non-dairy milk. Almond, oat, or soy will all work.
Vinegar ~ Vinegar helps this banana snack cake rise. I use apple cider vinegar since I always have it on hand, but distilled white vinegar works just as well.
Chocolate chips ~ These are optional, but chocolate chips are always a good idea!
If you prefer, use your favorite frosting to spread across the top. Or simply dust it with some powdered sugar.
How to make the recipe
Smash the bananas well (1) in a large mixing bowl. Add the sugar, vinegar, vanilla, and milk (2) and whisk until smooth (3).
In a separate bowl, add the dry ingredients (4) and whisk well to combine (5).
Pour the dry ingredients into the wet ingredients (6) and whisk just until combined (7).
Add the chocolate chips (8), if using, and stir to incorporate throughout (9).
Pour the batter into a parchment lined square baking dish (10).
Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean (11).
Storage/Freezing
Store the cake in an air-tight container on the counter for up to 3 days. If you have leftovers after 3 days, transfer the container to the fridge where it will keep for another 3 to 4 days.
You can also freeze this banana snack cake. Wrap the whole cake or individual slices tightly in plastic wrap and place in a freezer safe container or plastic bag for up to 3 months. Note: Be sure the cake is completely cooled before wrapping in plastic wrap.
Pro tips for success
~ Use the spoon and level method to measure the flour. Gently fluff the flour in the package or container with a spoon, then lightly spoon the flour into the measuring cup until it is over the top of the rim. Do not pack it down! Scrape the back of a knife across the top of the measuring cup to level it off and get rid of the excess flour (do this over the top of the package or canister so you don’t make a mess).
~ Be sure to use flax meal, not whole flax seeds.
~ Use over ripe spotty bananas for best texture and flavor.
~ Chocolate chips are optional.
~ Do not over mix. Mix just until no white flour is visible. A few lumps are expected because of the mashed bananas.
~ Use parchment paper to line the baking dish to ensure easy removal of the baked cake.
~ Bake until the top is golden brown and a toothpick inserted in the center comes out clean.
~ Let the cake cool before slicing.
~ This banana snack cake recipe is vegan and oil free!
~ To make this recipe gluten free, use a gluten free flour blend meant to be used as a 1:1 replacement for wheat flour.
~ To make this recipe tree nut free, use organic brown sugar (instead of coconut sugar) and soy or oat milk.
FAQs
Cake that can be eaten as a snack is my favorite kind of cake! Most “fancy” dessert cakes, like layer cakes, birthday cakes, holidays cakes, etc. don’t qualify because they are more complicated.
Snacking cakes, like this banana snack cake, are traditionally sheet cakes or single layer cakes with little or no frosting. They generally contain pantry staple ingredients and are easy to make.
It can, but not always. I prefer snacking cake without frosting because I like it to be a healthier than something I would eat for dessert. This banana snack cake sweet enough and delicious enough to be dessert, but healthy enough to be a snack, too!
If you prefer frosting on your snack cake, skip the chocolate chips and use your favorite frosting on the top, like my Vegan Peanut Butter Frosting. Or simply dust it with powdered sugar.
Yes, it’s perfectly ok to eat brown spotty bananas. In fact, that is exactly what you want to use for this Banana Snack Cake recipe because they are super sweet and mash easily.
However, if you see any mold on the banana or it smells sour, throw it away.
More vegan cake recipes
- Vegan Gingerbread Cake
- Vegan Carrot Cake
- Vanilla Corn Cake
- Coconut Citrus Mini Loaf Cakes
- Blueberry Breakfast Cake
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Chocolate Chip Banana Snack Cake
Recommended Equipment
Ingredients
- 1 ½ cups white whole wheat flour (all-purpose flour or spelt flour will also work)
- ¼ cup flaxmeal (finely ground flax seeds)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 medium spotty ripe bananas smashed really well (about 1 cup)
- ½ cup organic coconut sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup non dairy milk
- ½ cup non dairy chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper. Allow the parchment paper to hang over two opposites sides of the dish to use as "handles" later when lifting out the cake. See photos, if necessary.
- Whisk flour, flaxmeal, baking powder, baking soda, and salt in a small mixing bowl.
- In a larger mixing bowl, whisk together the smashed bananas, coconut sugar, apple cider vinegar, vanilla, and non-dairy milk.
- Whisk the dry ingredients into the wet until combined. Don't over mix. Make sure there is no white flour visible, but a few lumps are fine and expected because of the bananas.
- Stir in the chocolate chips.
- Pour the batter into the prepared baking dish.
- Bake 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 to 15 minutes before lifting out and continuing to cool on a cooling rack.
- Cut into squares and enjoy.
Notes
Storage/Freezing Store the cake in an air-tight container on the counter for up to 3 days or in the fridge for up to a week. You can also freeze this cake. Cool the cake completely, then wrap the whole cake or individual slices tightly in plastic wrap and place in a freezer safe container or plastic bag for up to 3 months.
Martina says
Today I made your cake the fourth time and it is ALWAYS a success – I’m sooo in love with this recipe 💕
One time I forgot the sugar 🙈 but I ate it even faster – beneath me, everyone loves this cake!!
Another time I changed the bananas with apples and used almond pieces instead of the chocolate chips and I added cinnamon… It also turned out great 🤗
What a genius recipe – thank you sooo much 😘😘
Jenn Sebestyen says
Oh, I love this! Thank you, Martina. And I love your substitutions – so yum!
Brea B says
Making this banana snack cake was the perfect activity for myself and 4 yo son to do together. When done this banana cake was amazing – and he was so proud :). Thank you for this highlight of my day!
Jenn Sebestyen says
Awww, I love this! I’m so glad you both loved it and that it was an activity you could enjoy together.
Becky Striepe says
This looks so good! Anything with chocolate chips is good in my book.
Jenn S. says
Right?! Thanks, Becky!
Shannon says
This was amazing! Have you tried replacing the banana with pumpkin? And maybe adding a little cinnamon? I hate when I run out of overripe bananas!
Jenn S. says
Hi, Shannon! Glad you liked it! I haven’t tried it with pumpkin, but I’m sure it would probably work. I love pumpkin and chocolate together.
Trish says
This recipe sounds great! Can I lightly grease the pan instead of lining with parchment paper? Also, could I double it and bake it in a 9×13 pan? Thanks!
Jenn S. says
Hi, Trish! Lightly spraying the pan should work fine. I haven’t tried doubling the recipe,but I would think it would work out. Let me know if you try it!
Gretchen K. says
These were super easy to make – I substituted organic raw sugar for the coconut sugar. They are still cooling, but I sampled a bit while still warm and Yum! They are delicious!!! Do you know what the nutritional content is?
Jenn S. says
Hi, Gretchen! So glad you liked them! I don’t know the nutritional content. You can plug the ingredient list into myfitnesspal or nutritionadata.com and it will calculate it for you. It’s definitely a treat, not an everyday food. 🙂
Gretchen K. says
Thanks, Jenn – they are a big hit! Have a wonderful day 🙂
Jenn S. says
Wonderful! Thanks!
Megan M. says
I don’t have coconut sugar (and can’t afford it at the mo!) – can I replace with regular sugar or brown rice syrup and if so how much would you recommend?
Jenn S. says
Hi, Megan. Thanks for stopping by. Coconut sugar can be replaced with white sugar or brown sugar 1:1. I do use maple syrup in place of ground sugars quite frequently and use about 75% of the called for sugar measurement. Usually works just fine, but since I haven’t specifically tried it with this recipe, I hesitate to give you exact measurements. Hope you like it!
Vanessa @ VeganFamilyRecipes.com says
Hi Jenn,
These looks so good. All ingredients that I have at home and love! Good to know that your girls are just as impatient as my boys 😉 My son actually turned off the oven today and told me to take the casserole out, 20 minute before it was actually done! Pinning! and putting this on my list of things to try 🙂
Jenn S. says
LOL, Vanessa! One of my daughter’s will get in her seat the second I even start cooking dinner and declare, “Mommy! I. WANT.TO.EAT!” It’s cute for about the first 20 seconds. 🙂
Ceara @ Ceara's Kitchen says
This cakes looks delicious and your photos are absolutely beautiful! I love how simple all the ingredients are in this cake! I think I am going to have to make this later today 🙂 Will let you know the results!
Jenn S. says
Thanks, Ceara! I was trying different places in my house to take photos than my usual spot. Definitely let me know how they turn out!!
Ceara @ Ceara's Kitchen says
This cake rocked my socks off Jennifer!! I will definitively be making it again! I’ve been looking so long for a banana bread without oil and I’m so happy I found it 🙂 The only thing I changed was I used brown sugar instead of the coconut sugar because that’s what I had on hand! Thanks again!