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
Scale
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.
