If you have a soft spot for that perfect blend of sweet banana goodness and melty chocolate chips all wrapped up in a tender, moist cake, then this Banana Chocolate Chip Snack Cake Recipe is about to become your new best friend. It’s a simple, wholesome treat that hits all the right notes—comforting, satisfying, and just the right size to enjoy as a snack or dessert. Whether you need a quick bake for unexpected guests or a sweet pick-me-up with your afternoon tea, this cake is always ready to deliver pure happiness in every bite.
Ingredients You’ll Need
This Banana Chocolate Chip Snack Cake Recipe keeps things delightfully simple yet thoughtful—the ingredients are everyday staples that come together to create an irresistible flavor parade and a beautiful texture that’s just right. Each element plays a vital role, from the sweetness and moisture of ripe bananas to the subtle warmth of cinnamon.
- All-purpose flour (1 ½ cups): The backbone of the cake, providing structure and a tender crumb; you can easily swap for gluten-free blend if needed.
- Granulated sugar (¾ cup): Sweetens the cake naturally and balances the flavors.
- Baking soda (1 tsp): Gives the cake lift and lightness, so it’s soft but not dense.
- Ground cinnamon (½ tsp): Adds a subtle warmth and depth that complements the bananas perfectly.
- Salt (¼ tsp): Enhances all the flavors and keeps everything in balance.
- Soy milk (¾ cup): A creamy plant-based milk that keeps the cake dairy-free and moist.
- Vegetable oil (⅓ cup): Ensures the cake stays tender and moist without heaviness—coconut oil works beautifully here too.
- Mashed ripe bananas (1 cup): These stars bring natural sweetness and moisture, with the ideal ripeness making all the difference.
- White distilled vinegar (1 tsp): Reacts with baking soda to give the cake lift while keeping it soft.
- Vanilla extract (1 tsp): Adds a luscious aroma and flavor complexity.
- Semisweet chocolate chips (½ cup): The indulgent mix-in that melts into sweet pockets of chocolate bliss in every bite.
How to Make Banana Chocolate Chip Snack Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to a cozy 350°F (175°C) so it’s ready to bake your cake to perfection. Lightly grease an 8×8-inch baking pan or line it with parchment paper to ensure your Banana Chocolate Chip Snack Cake Recipe comes out clean and easy to slice.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. This mix of dry ingredients sets the foundation of your cake, perfectly balancing sweetness and spice for a layered flavor experience.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine the soy milk, vegetable oil, mashed bananas, white distilled vinegar, and vanilla extract. Whisk until well blended to create the moist, flavorful batter base for your cake.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry and whisk gently until just combined. Be careful not to overmix—this keeps your cake tender and prevents it from becoming tough.
Step 5: Fold in the Chocolate Chips
Using a spatula, fold the chocolate chips into the batter. This step ensures that each bite holds a delicious melt-in-your-mouth surprise without breaking up those lovely chocolate morsels.
Step 6: Bake to Golden Perfection
Pour the batter evenly into your prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. This stage is where the magic happens—watch your kitchen fill with the most incredible aromas!
Step 7: Cool and Slice
Let your cake cool completely in the pan placed on a wire rack. Cooling is key for those perfect clean slices and to let all the flavors settle beautifully. Once cooled, slice into squares and get ready to enjoy!
How to Serve Banana Chocolate Chip Snack Cake Recipe
Garnishes
While the cake shines on its own, a little garnish can elevate it even more. Try a light dusting of powdered sugar, a sprinkle of chopped walnuts for crunch, or a drizzle of dairy-free chocolate sauce for extra indulgence. Fresh banana slices on top add a lovely fresh burst of flavor, too.
Side Dishes
This snack cake pairs wonderfully with simple sides like a scoop of dairy-free vanilla ice cream for a dessert treat, or a dollop of coconut yogurt for a lighter option. A hot cup of tea or coffee is, of course, a match made in heaven to balance the sweetness.
Creative Ways to Present
For a playful twist, turn your banana chocolate chip squares into mini trifles layered with whipped coconut cream and fresh berries. You can also cut the cake into smaller bite-size cubes and serve as part of a dessert board alongside nuts and dried fruit for an impressive snack spread.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Chocolate Chip Snack Cake Recipe fresh by storing leftovers in an airtight container at room temperature for up to three days. If your kitchen is warm, storing it in the fridge helps maintain its texture without drying it out.
Freezing
To enjoy this treat later, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen banana chocolate chip snack cake pieces keep well for up to 2 months—just thaw overnight in the fridge before serving.
Reheating
When ready to enjoy refrigerated or frozen leftovers, warm slices gently in the microwave for 15 to 20 seconds or in a low oven until just heated through. This quick reheat brings back that fresh-baked softness and lets the chocolate chips perk up deliciously.
FAQs
Can I substitute the soy milk for another type of milk?
Absolutely! Any plant-based milk like almond, oat, or coconut milk works wonderfully in this Banana Chocolate Chip Snack Cake Recipe. Just use an unsweetened variety for best results and to maintain balance in sweetness.
What if I don’t have ripe bananas?
For best flavor and moisture, use bananas that are very ripe, with plenty of brown spots. If your bananas aren’t quite there, you can speed ripen them by placing them in a warm spot or baking them at a low temperature for about 15 minutes until softened.
Can I add nuts or other mix-ins to this cake?
Yes! Chopped walnuts or pecans add a lovely crunch and complement the chocolate and banana flavors beautifully. You could also experiment with shredded coconut or dried fruit for extra texture and taste variations.
Is this Banana Chocolate Chip Snack Cake Recipe gluten-free?
The original recipe uses all-purpose flour, but by swapping in a gluten-free all-purpose flour blend, you can easily make this cake gluten-free without sacrificing texture or flavor.
How can I make this cake vegan?
This recipe is already vegan-friendly as it uses plant-based milk, oil instead of butter, and no eggs. Just be sure to use dairy-free chocolate chips to keep it completely vegan!
Final Thoughts
This Banana Chocolate Chip Snack Cake Recipe is one of those magical staple recipes that quickly becomes a beloved favorite. It’s simple, approachable, and loaded with flavors that feel comforting yet a little special. I can’t wait for you to try baking this for yourself—it’s perfect for sharing, snacking, and savoring moments of pure joy in your kitchen!
Print
Banana Chocolate Chip Snack Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings
- Category: Snack Cake
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This moist and flavorful Banana Chocolate Chip Snack Cake is a delightful treat perfect for any time of day. Made with ripe bananas, semisweet chocolate chips, and a hint of cinnamon, this easy-to-make cake is vegan and can be adapted to be gluten-free. It offers a lovely balance of sweetness and rich banana flavor, ideal for a snack or dessert.
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)
- â…“ 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Baking Pan: Lightly grease an 8×8-inch baking pan or line it with parchment paper to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the soy milk, vegetable oil, mashed ripe bananas, white distilled vinegar, and vanilla extract until smooth and blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently whisk until the batter is just combined. Avoid overmixing to keep the cake tender.
- Fold in Chocolate Chips: Using a spatula, gently fold in the semisweet chocolate chips evenly throughout the batter.
- Transfer Batter: Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack to room temperature.
- Serve: Once cooled, cut the cake into squares and serve. Enjoy your delicious banana chocolate chip snack cake!
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Substitute all-purpose flour with gluten-free all-purpose blend to make the cake gluten-free.
- For a nutty flavor, try using melted coconut oil instead of vegetable oil.
- Ensure not to overmix the batter to avoid a dense cake texture.
- This cake can be stored at room temperature in an airtight container for up to 3 days.
- Make sure to use dairy-free chocolate chips to keep this recipe fully vegan.
