Description

This Vegan Banana Chocolate Chip Snack Cake is soft, moist, and bursting with rich banana flavor and gooey chocolate chips. Made without eggs or dairy, it’s a simple one-bowl recipe perfect for using up overripe bananas. Enjoy this easy, plant-based treat for breakfast, dessert, or a midday snack!

Ingredients

Dry Ingredients:
- 1 ½ cups all-purpose flour (or gluten-free all-purpose blend)
- ¾ cup granulated sugar
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients:
- ¾ cup soy milk (or any plant-based milk)
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
Mix-Ins:
- ½ cup semisweet chocolate chips (dairy-free)

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Instructions

1. Preheat the Oven

Preheat oven to 350°F (175°C).
Lightly grease an 8×8-inch baking pan or line with parchment paper.

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.

3. Combine the Wet Ingredients

In another bowl, whisk together soy milk, vegetable oil, mashed bananas, vinegar, and vanilla extract until well blended.

4. Combine Wet & Dry Mixtures

Pour the wet ingredients into the dry ingredients.
Gently whisk until just combined (do not overmix).

5. Fold in Chocolate Chips

Using a spatula, fold in chocolate chips until evenly distributed.

6. Bake the Cake

Pour the batter into the prepared baking pan, spreading it evenly.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Serve

Let the cake cool in the pan on a wire rack.
Once cooled, slice into squares and enjoy!

Notes

Sweeter Cake? Add an extra 2 tablespoons of sugar or a drizzle of maple syrup.
Nut-Free Option: Skip the nuts or use sunflower seeds for crunch.
Oil-Free Alternative: Swap oil for unsweetened applesauce.
Extra Chocolate: Sprinkle more chocolate chips on top before baking.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Dessert, Snack
Method: Baking