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May 12, 2015

Banana Chocolate Chip Snack Cake (Vegan, Egg Free, Dairy Free)

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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.


Banana Chocolate Chip Snack Cake that is vegan, dairy free, and egg free

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.


Banana Chocolate Chip Snack Cake that is vegan, dairy free, and egg free

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.


Banana Chocolate Chip Snack Cake that is vegan, dairy free, and egg free

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).

Banana Chocolate Chip Snack Cake (Egg Free, Dairy Free, Vegan)

Banana Chocolate Chip Snack Cake (Egg Free, Dairy Free, Vegan)

Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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.

Ingredients

  • 1 1/2 cups all-purpose flour, sifted
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup soy milk (or dairy for non-vegan cake), room temperature
  • 1/4 cup vegetable oil
  • 1 cup mashed banana (roughly 2 medium ripe bananas)
  • 1 tablespoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup semisweet chocolate chips* (see Note)

Instructions

  1. Preheat oven to 350F. Lightly grease an 8x8 inch square pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
  3. In another large bowl or measuring cup, whisk together the milk, oil, banana, vinegar, and vanilla.
  4. Pour the wet ingredients over the dry ingredients and gently whisk everything until is moistened, being careful not to overwork the batter.
  5. Switch to a rubber spatula and stir in the chocolate chips.
  6. Transfer the batter to the pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean (it may have some chocolate on it). Cool completely before serving.

Notes

*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.

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  • 8x8 Square Pan
    8x8 Square Pan
© Carla Cardello
Cuisine: American / Category: Cakes

 

More Banana Recipes



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Roasted Banana Cupcakes with Peanut Butter Ganache Frosting

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Filed Under: Cakes Tagged With: banana, chocolate chips, dairy free, eggless, vegan

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Reader Interactions

Comments

  1. Carol at Wild Goose Mama says

    May 12, 2015 at 1:38 PM

    Banana and chocolate—–so classically delicious. Great cake for those with dietary issues.

    Reply
  2. Maureen says

    May 13, 2015 at 2:03 AM

    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!

    Reply
  3. Betsy | JavaCupcake.com says

    May 13, 2015 at 8:25 AM

    I’m drooling over all those chocolate chips!

    Reply
  4. Laura @ Laura's Culinary Adventures says

    May 13, 2015 at 9:23 AM

    Perfect for breakfast! I like how you always bring baked goods when you meet with friends :)

    Reply
  5. Becca @ Crumbs and Chaos says

    May 13, 2015 at 10:01 AM

    A snack time treat that everyone can enjoy is a great idea. You definitely can’t go wrong with all that chocolate on top ;)

    Reply
  6. Becca from ItsYummi.com says

    May 13, 2015 at 10:05 AM

    I love that you doctored this recipe up to suit all of the allergy issues, Carla. It looks amazing!

    Reply
  7. Danae @ Recipe Runner says

    May 13, 2015 at 10:49 AM

    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!

    Reply
  8. [email protected] says

    May 13, 2015 at 12:19 PM

    Wow these seriously look incredibly perfect and delicious!

    Reply
  9. Ruqayyah says

    May 13, 2015 at 5:54 PM

    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?

    Reply
    • Carla says

      May 14, 2015 at 8:16 AM

      Yes, you can use dairy milk if you don’t have soy milk. Skim should be fine.

      Reply
  10. Jennifer @NourishedSimply says

    May 13, 2015 at 9:47 PM

    This looks so delicious.

    Reply
  11. Cookin Canuck says

    May 14, 2015 at 9:41 AM

    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.

    Reply
  12. Taylor @ Food Faith Fitness says

    May 15, 2015 at 7:16 AM

    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!

    Reply
  13. Nutmeg Nanny says

    May 16, 2015 at 9:49 AM

    What a delicious looking snack cake! I love that it’s vegan and packed full of banana and chocolate flavor…yum!

    Reply
  14. Kim Beaulieu says

    May 17, 2015 at 1:14 AM

    I want to shove like 10 pieces in my face right now. Totally acceptable right.

    Reply
  15. Peabody (Culinary Concoctions by Peabody) says

    May 18, 2015 at 11:28 AM

    Looks and sounds delish. Love all the chocolate chips on top.

    Reply
  16. Kayle (The Cooking Actress) says

    May 26, 2015 at 8:00 PM

    WHOOOO the holy grail of sweets! I love that everyone can enjoy this cake-it looks delicious!

    Reply
  17. susantha ellewela says

    June 6, 2015 at 12:25 PM

    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

    Reply
  18. JoJo says

    February 18, 2016 at 9:40 PM

    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.)

    Reply
    • Carla says

      February 21, 2016 at 10:55 AM

      Oh that’s wonderful! I’m so glad he was able to enjoy the cake :)

      Reply
  19. Shreshrey says

    April 12, 2016 at 12:39 PM

    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!!

    Reply
    • Carla says

      April 14, 2016 at 12:01 PM

      I hope you both enjoyed it!

      Reply
  20. Amanda says

    August 17, 2016 at 10:16 PM

    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!

    Reply
    • Carla says

      August 18, 2016 at 9:19 AM

      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.

      Reply
      • Amanda says

        August 18, 2016 at 10:57 AM

        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!

        Reply
        • Carla says

          August 18, 2016 at 12:04 PM

          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).

          Reply
  21. plasterer bristol says

    September 5, 2016 at 8:11 AM

    Yummy this sounds awesome. Gonna give this ok. Thanks for sharing this.

    Simon

    Reply
  22. Neha Khanna says

    March 6, 2019 at 7:10 PM

    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.

    Reply
    • Carla says

      March 6, 2019 at 7:26 PM

      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.

      Reply
  23. Abby K says

    January 2, 2020 at 12:18 PM

    Love the original recipe!
    How could this be adapted to gluten free? Is there a need to add xanthum gum to gluten-free flour?

    Reply
    • Carla says

      January 2, 2020 at 1:11 PM

      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.

      Reply
      • Abby says

        January 10, 2020 at 1:21 PM

        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.

        Reply
        • Carla says

          January 10, 2020 at 2:09 PM

          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.

          Reply
  24. Sarah says

    April 27, 2020 at 1:16 PM

    I just made this today, and it is amazing! So moist and delicious. I will definitely keep this recipe in my collection to have on hand for when I have ripe bananas and no eggs. Thanks, Carla!

    Reply
    • Carla says

      April 28, 2020 at 10:51 AM

      Wonderful! Glad you enjoyed the recipe.

      Reply
  25. Natalie says

    April 30, 2020 at 9:09 PM

    This recipe is amazing!!! Just tried it and it is perfect. Perfectly fluffy, not too sweet (just right) and great flavor. I only had 1 ripe banana so I just halved the recipe. I used dark chocolate chunks instead of chips. I’ve been vegan for many many years and this is one of the better recipes I’ve tried! Will be using this as a go to banana cake recipe to impress those non-vegans :P

    Reply
    • Carla says

      May 1, 2020 at 2:12 PM

      Thanks for sharing your feedback! Glad you enjoyed the cake. Since you cut the recipe in half, did you use a smaller pan? Or was it still in the 8×8 pan but thinner?

      Reply
  26. Kim says

    June 28, 2020 at 2:05 AM

    This is such a great recipe! I have made this so many times and everyone has loved it! I’ve made it vegan and non-vegan and both ways have turned out incredible. Thank you so much!

    Reply
    • Carla says

      June 28, 2020 at 11:04 AM

      Wonderful! Happy you enjoyed the recipe both ways.

      Reply
  27. Julia says

    July 8, 2020 at 10:46 PM

    WOW! My baby is allergic to eggs so I am always looking for egg free desserts. BEST BANANA BREAD!!!! Couldn’t be easier to make and such a short amount of time. Thank you!

    Reply
    • Carla says

      July 9, 2020 at 11:41 AM

      Happy you enjoyed the recipe!

      Reply
  28. Kristine says

    September 17, 2020 at 12:58 AM

    Hi! I tried this recipe yesterday and cannot wait to get back to you. Thank you for sharing this recipe. My cake turned out so yum and delicious and soft and fluffy and chocolatey! I made it double chocolate banana cake. I put 1/2 cup cocoa powder and 1 cup APF instead of 1 1/2 cups APF. Less amount of cinnamon and salt too. Still it turned out perfect!

    Reply
    • Carla says

      September 17, 2020 at 2:36 PM

      Glad you enjoyed it! Love the idea of adding cocoa to it.

      Reply
  29. Sara says

    December 20, 2020 at 6:59 PM

    This turned out perfectly. With the chocolate chips there’s no need for frosting. So very good and vegan to boot!

    Reply
    • Carla says

      December 21, 2020 at 11:42 AM

      Glad you enjoyed the cake! That’s what I love about the chocolate chips. Built in frosting ;)

      Reply

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I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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