Chocolate Chip Banana Snack Cake
A cross between a quick bread and a cake and full of chocolate chips! Refined sugar free!
Servings: 16 squares
Calories: 127kcal
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 8x8 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
~ 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.
~ Do not over mix. Mix just until no white flour is visible. A few lumps are expected because of the mashed bananas.
~ Chocolate chips are optional.
~ 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.
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.
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.
Nutrition
Calories: 127kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 162mg | Potassium: 75mg | Fiber: 3g | Sugar: 12g