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–+ servings
Slice of chocolate chip banana cake with more pieces in the background.
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5 from 1 vote

Vegan Chocolate Chip Banana Cake

Vegan Chocolate Chip Banana Cake is light, fluffy, and filled with chocolate banana goodness. Everyone will love this simple snack cake!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 16 square pieces
Calories: 188kcal
Author: Sarah Pilley

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

See more expert tips, pictures, and variations above for making the best vegan chocolate chip banana cake!
Yield: 16 square pieces of cake
Serving Size: 1 square
Storage: 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. 
Reheating: 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.
Gluten-Free: To make this cake gluten-free, use all-purpose gluten-free flour and allow the batter to rest for 20 minutes before baking.

Nutrition

Calories: 188kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 156mg | Potassium: 76mg | Fiber: 2g | Sugar: 17g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg