Vegan Chocolate Chip Banana Cake is light, fluffy, and filled with chocolate banana goodness. Everyone will love this simple snack cake!
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If you love the flavors from jumbo banana muffins, gluten-free banana muffins, and buckwheat banana bread, you are sure to love this cake too!
You get all the same flavors and light texture but in cake form.
Plus, this easy vegan banana snack cake is perfect when you don’t want to get out your muffin tins.
This recipe can easily be made into a layered cake with vegan chocolate or cream cheese frosting for a special occasion!
Ingredients
You will need these simple ingredients to make vegan banana cake with chocolate chips:
Wet Ingredients
- Ripe bananas
- Plant-based milk
- Canola oil
- Vanilla extract
- Apple cider vinegar
Dry Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Cinnamon
- Salt
- Chocolate chips
The recipe card below includes the full list of ingredients + instructions.
How to Make Banana Cake
Here’s a step-by-step guide to making the best vegan chocolate chip banana cake:
1. Mash bananas in a large bowl.
2. Mix in the remaining wet ingredients.
3. Add the dry ingredients to form the batter.
4. Pour the batter into the dish.
5. Sprinkle with an extra sugar.
6. Bake at 375°F for 28 to 32 minutes.
Tips & Variations
Baking Notes - Check for doneness by inserting a toothpick into the cake; if it comes out clean, it's ready! Look for a crusty layer on top resulting from the added sugar. Let the cake cool for at least 15 minutes before slicing.
Mix-Ins - Swap the chocolate chips for your favorite mix-ins. Chopped walnuts, blueberries, or raisins are all great options. You can also keep it plain and frost the cake with a vegan cream cheese frosting.
Gluten-Free - To make this recipe gluten-free, use a gluten-free all-purpose flour blend and let the batter rest for 20 minutes before baking.
Storage & Reheating
For storage, cover the banana cake with plastic wrap or transfer it from the pan to an airtight container, keeping it at room temperature for up to 5 days.
Alternatively, individually wrap portions in plastic and freeze them for longer storage.
When reheating vegan banana cake, microwave it in 30-second bursts or air fryer at 350°F for 3 to 4 minutes to restore the crispiness on top.
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Vegan Chocolate Chip Banana Cake
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Equipment
- 8" x 8" baking dish
Ingredients
- 1 cup mashed banana about 2 large bananas
- ½ cup soy milk or other plant milk like almond or coconut
- ¼ cup canola oil or other neutral oil
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cup all-purpose flour
- 1 teaspoon cinnamon
- 1 cup chocolate chips mini or chunks
- 1 tablespoon sugar enough to cover the top
Instructions
- Prepare an 8” x 8” pan by spraying it with oil or greasing it with vegan butter.
- Mash bananas in a large bowl. Measure out the banana to make sure you have the correct amount.
- Add the remaining wet ingredients and whisk to combine.
- Add the dry ingredients and mix to form the batter.
- Pour the batter into the pan.
- Sprinkle with an extra tablespoon of granulated sugar to get a crackly top.
- Bake at 375°F for 28 to 32 minutes or until a golden crust forms on top and a toothpick comes out clean.
- Let the cake cool for at least 15 minutes before slicing.
Notes
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Liz says
I added some chopped walnuts. So moist and delicious.
Sarah Pilley says
I'm glad you enjoyed it Liz!