What’s easy to make, super moist, and packed full of chocolate chips? This irresistible egg free dairy free vegan Banana Chocolate Chip Snack Cake, which uses up overripe bananas.
When I meet up with friends, especially those I haven’t seen in a long time, I usually bring dessert to share, whether it’s leftovers from the blog (hey someone has to eat it) or I made it especially for them.
However, I have one friend who is vegan, and seeing how much butter, eggs, and milk I go through a year, it’s not always easy to bake for her.
One time I almost fed her something with marshmallows in it, which are not suitable for vegetarians let alone vegans.
Even though she tells me not to worry about making her anything, being the kind-hearted friend I am, I wanted to figure out what I can make; why should she be excluded because of her lifestyle?
My goal was to make a cake that both vegans and non-vegans will enjoy with everyday ingredients as I don’t want to discourage anyone from making this Banana Chocolate Chip Snack Cake based on its label.
So moist and packed full of chocolate chips, you can’t tell it’s vegan. In fact, I took it to the coworking place I go to once a week as a social experiment (also, my waist doesn’t need me to eat an entire snack cake).
I didn’t tell anyone what I did because I wanted natural reactions, and everyone raved over it.
Yes I did it! Now my friend can have cake.
Whether you’re vegan, not vegan, have food allergies, or you just want to eat a really good snack cake, this banana chocolate chip cake has everything you’ve been looking for.
I go back and forth with eating bananas. For years, I used to eat them for breakfast when they would still have the a slight hint of green on them; I never did like them to be too ripe.
Now I can’t really eat them as is but love them in my food – banana milkshakes, banana smoothies, banana bread, this banana snack cake.
In fact, last week I made three banana desserts. I’m on a banana roll.
How to make vegan banana cake
Let’s talk about how I made this cake vegan. I used vegetable oil for the fat, bananas for the eggs, and soy milk for the milk.
I’ve been crushing on edamame lately, which are green soybeans, so I wanted to give soy milk a try.
You can easily swap soy milk for dairy milk in most baked goods, as I did with this banana snack cake.
With that said, you can easily use the same amount of dairy milk in this recipe. Of course it’s no longer vegan at this point, so make sure you know your audience before baking.
Even the chocolate chips can be vegan. If you’re new to the world of vegan (such as me baking for my friend), you do need to read the label on your chocolate chips. The cheaper brands tend to use milk fat.
However, there are some brands that are dairy free, such as Trader Joe’s. Worst case you can always chop up a chocolate baking bar (assuming it’s also dairy free).
What’s easy to make, super moist, and packed full of chocolate chips? This irresistible egg free Banana Chocolate Chip Snack Cake, which uses up overripe bananas. *Some chocolate chip brands do contain milk fat, so please read the label to ensure you are using dairy free chocolate chips if making this cake vegan.
Banana Chocolate Chip Snack Cake (Egg Free, Dairy Free, Vegan)
Ingredients
Instructions
Notes
More Banana Recipes
Banana Chocolate Chip Bread
Banana Fudge Swirl Ice Cream
Carol at Wild Goose Mama says
Banana and chocolate—–so classically delicious. Great cake for those with dietary issues.
Maureen says
I love how you used alternatives to make it egg free, dairy free and vegan. And you certainly didn’t put the flavors at stake. And of course, it’s full of chocolate chips! Nothing is better than that. This is one great chocolate chip snack!
Betsy | JavaCupcake.com says
I’m drooling over all those chocolate chips!
Laura @ Laura's Culinary Adventures says
Perfect for breakfast! I like how you always bring baked goods when you meet with friends :)
Becca @ Crumbs and Chaos says
A snack time treat that everyone can enjoy is a great idea. You definitely can’t go wrong with all that chocolate on top ;)
Becca from ItsYummi.com says
I love that you doctored this recipe up to suit all of the allergy issues, Carla. It looks amazing!
Danae @ Recipe Runner says
My aunt’s sister is vegan so I always try to make something everyone can eat when we get together. I’m adding this delicious looking snack cake to my list of vegan approved recipes, she would love it!
fabiola@notjustbaked says
Wow these seriously look incredibly perfect and delicious!
Ruqayyah says
These look really good. I was just wondering if you’d be able to use skim milk instead of soy milk without altering the flavour too much?
Carla says
Yes, you can use dairy milk if you don’t have soy milk. Skim should be fine.
Jennifer @NourishedSimply says
This looks so delicious.
Cookin Canuck says
You are a good friend and I’m sure it’s appreciated! Vegan or not, I’d eat this gorgeous snack cake any day of the week.
Taylor @ Food Faith Fitness says
If you are going to bring me healthy delicious cake like this, then I think we need to go for coffee, because this would be perfect with a few cups of it! My hubby just went dairy free and he loves anything banana, so he’ll be ALL over this! Pinned!
Nutmeg Nanny says
What a delicious looking snack cake! I love that it’s vegan and packed full of banana and chocolate flavor…yum!
Kim Beaulieu says
I want to shove like 10 pieces in my face right now. Totally acceptable right.
Peabody (Culinary Concoctions by Peabody) says
Looks and sounds delish. Love all the chocolate chips on top.
Kayle (The Cooking Actress) says
WHOOOO the holy grail of sweets! I love that everyone can enjoy this cake-it looks delicious!
susantha ellewela says
I love this cake. i wont give more days to try this cake. definitely tomorrow on my break time. looks so lovely for chocolate and banana lovers
JoJo says
Thank you so much for sharing this recipe!
I baked this for a bunch of college boys, one of whom has an anaphalaxis allergic reaction to eggs.
I prepared a quadruple batch (using organic whole milk) and it scaled beautifully.
All the boys were happy to try a new sweet treat, but most especially the boy w/ allergy was thrilled at the chance to have real CAKE.
Again, THANK YOU! :-)
(Next time, I might try using melted butter/vegan butter instead of oil.)
Carla says
Oh that’s wonderful! I’m so glad he was able to enjoy the cake :)
Shreshrey says
I Just saw this and made it right away for my son, I swapped the Soy Milk for Hemp Milk because he is allergic to soy, among other foods. It was so easy to make and it’s in the oven as we speak, can’t wait to eat some with him!!
Carla says
I hope you both enjoyed it!
Amanda says
Very tasty and pretty easy to make. I did have to cook mine about 35 minutes before it was done, though. All the chocolate chips are delicious!
Carla says
Glad you enjoyed it! The extra 5 minutes might be because of your oven temperature (sometimes they aren’t as accurate as the temperature you set) or your bananas were a bit more than 1 cup.
Amanda says
Oh, that’s interesting about the bananas. I find I have to continuously add an extra five minutes when I make banana nut bread, too. I took it to work today and am getting rave reviews!
Carla says
It depends on the size of the bananas you use. If I say “2 medium bananas”, your idea of medium may differ from my idea of medium. That’s why I like to include precise measurements (e.g. 1 cup) in addition to how many bananas to buy (since let’s face it – you don’t buy 1 cup banana from the store. You buy X number of bananas).
plasterer bristol says
Yummy this sounds awesome. Gonna give this ok. Thanks for sharing this.
Simon
Neha Khanna says
Hi I was wondering if I could use rice wine vinegar or AcC instead of distilled vinegar? Btw This looks gorgeous!! And I love how you have shared various options for different dietary needs.
Carla says
I haven’t tried it with flavored vinegar. The vinegar is used to react with the baking soda and help with the cake rising since there aren’t any eggs. Since it’s a small amount, you should be ok. I don’t think it’s enough to alter the taste but again I haven’t tried it myself. You can also use lemon juice.
Abby K says
Love the original recipe!
How could this be adapted to gluten free? Is there a need to add xanthum gum to gluten-free flour?
Carla says
I don’t have any experience converting recipes to gluten free. I’ve been told the Bob’s Red Mill Gluten Free 1:1 Baking Flour is a good substitute without making other adjustments (looks like it already includes xanthan gum), but I’m not sure if anybody tried it with this specific banana cake. It sounds like the answer is probably both GF flour and xanthan gum, whether it’s together in the 1:1 flour or you mix your own. If you do decide to make this recipe gluten free, please let me know how you made it so others with the same question can make it too.
Abby says
I just tried this recipe with King Arthur all purpose gluten free flour (Not their measure for measure gluten free flour!) and added 3/8 teaspoon xanthan gum powder. It comes out well with no further adjustments necessary.
Another note: when I bake this cake, I use a greased parchment paper sling in the bottom of the pan. After cooling, the whole cake can then be easily removed and cut into neat little squares.
Carla says
Thank you for sharing your notes! This will help others who are looking for a gluten free cake as well. Great idea with the parchment paper too.