Banana Snack Cake (Vegan)

Banana Snack Cake is an easy and healthy banana cake that’s soft and moist, with just the right amount of banana and a thick chocolate almond butter topping. It’s egg-free and dairy-free, and requires just 10 ingredients. Serve it up with tea or coffee for a sweet afternoon treat.

This vegan banana cake is so delicious and simple to make and the dairy-free chocolate topping is easy and irresistible!

Most of us usually have a few browning bananas lounging around on the counter so there’s really no excuse to not give this cake a try!

I actually buy extra bananas and let them brown to the point where they could get up and walk away. So I always have overripe bananas ready to jump into some baked goods.

Favourite banana recipes

• Spelt Banana Muffins
• Walnut Banana Bread with Molasses
• Spelt Flour Banana Bread
• Healthy Banana Nut Muffins
• Avocado Banana Cookies
• Almond Flour Banana Cake
• Banana Cake with Oil
• Almond Flour Banana Muffins

Now this banana snack cake recipe is on my list of faves too and I’m excited to share it with you today.

Why you’ll love this whole wheat banana cake

• It comes together in just one bowl and you only need 10 ingredients, most of which you probably already have in your pantry and refrigerator.
• It’s free of eggs, butter and milk, so completely dairy-free and vegan.
• You can forgo the chocolate topping for an even easier snack cake.
• It’s on the healthier side with whole wheat flour and coconut sugar as the main ingredients.

Details on a few ingredients

Bananas: This ingredient is obvious, but here are a few tips. Use very overripe bananas. Not just spotty bananas, but ones that are fully brown. This will result in a rich and sweet banana taste in this cake. Also, be sure to mash your bananas well so you don’t have any lumps of banana in your cake.

Spices: I used chai spice in this recipe, but you can also use an equal amount of cinnamon. I’ve tried the cake with both, and neither are overpowering, so just use whatever you have on hand.

Almond butter: Natural almond butter is melted with dark chocolate chips to create the thick chocolate topping for this cake. To keep the chocolate smooth, it’s best to use smooth almond butter (as opposed to chunky). If you don’t have almond butter, natural smooth peanut butter is a nice substitute. It creates the same texture for the topping, and the peanut butter flavour pairs nicely with the banana cake.

How to make this dairy-free banana snack cake

In a large bowl, whisk together your dry ingredients. Add the mashed banana, milk and oil and whisk until incorporated. Be sure not to over mix the batter.

Pour into a prepared pan and bake for 24-27 minutes on 350F. Let the cake cool completely.

For the chocolate topping, add dark chocolate chips and almond butter to a microwave safe bowl, and heat on two 30-second intervals, stirring in between and then stirring until smooth. Spread over the top of the cake and place in the refrigerator to set.

Frequently asked questions

Storage tips

If your banana bread or cake is moist, it will only hold up at room temperature for a few days. So, I usually store mine in the refrigerator. Since the chocolate almond butter topping on this cake holds up best in the refrigerator, that’s where I suggest storing it.

This cake will last for 5-7 days if stored in an airtight container in the refrigerator. If you forgo the chocolate topping, and just store it at room temperature, it will last 2-3 days.

You can freeze this cake with or without the chocolate topping. If freezing without the topping, just wait for the cake to cool completely. Then wrap tightly in plastic wrap and store in the freezer for up to 3 months. If freezing with the topping, cut the cake into pieces, arrange in a single layer in a freezer safe container, and store in the freezer for up to 3 months. Defrost in the refrigerator for a few hours before enjoying.

Recipe tips and substitutions

• If your bananas are not ripe enough for baking, you can speed up the process by baking them. Just place your unpeeled bananas on a baking sheet and bake them at 300F until the skins turn black. This will take about 15-20 minutes.
• If you don’t have almond milk (or any other type of nut milk), you can use dairy milk. Just note that the recipe will no longer be vegan.
• If you don’t have coconut sugar, try using brown sugar. Avoid using granulated sugar as, in my opinion, it makes the cake too sweet.
• When spreading the melted chocolate on top, do so slowly, making sure not to go right to the edge of the cake as it may run over the side.

More vegan snack cakes

• Chai Spice Cake with orange cardamom frosting
• Sweet Potato Cake with chocolate coconut frosting
• Pumpkin Snack Cake with chocolate ganache
• Apple Spice Cake with buttercream frosting
• Orange Spice Cake with cream cheese frosting

If you make this recipe, I’d love to hear what you think in the comments below!

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Banana Snack Cake (Vegan)

★★★★★ 5 from 12 reviews

• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Total Time: 3 hours
• Yield: 16 pieces
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegan

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Description

Banana Snack Cake is an easy and healthy banana cake that’s soft and moist, with just the right amount of banana and a thick chocolate almond butter topping. It’s egg-free and dairy-free, and requires just 10 ingredients. Serve it up with tea or coffee for a sweet afternoon treat!

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Ingredients

For the cake:

• 1 1/2 cups whole wheat flour
• 3/4 cup coconut sugar
• 1 tablespoon chai spice or ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup mashed banana (about 1 1/2 medium-sized overripe bananas)
• 1/4 cup extra virgin olive oil

For the topping:

• 3/4 cup vegan dark chocolate chips
• 1/2 cup natural smooth almond butter (or peanut butter)

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Instructions

1. Pre-heat oven to 350F. Lightly grease a 9-inch square pan and line it with overhanging parchment paper.
2. In a large bowl, whisk together the flour, sugar, spice, baking soda and salt. Add in the milk, banana and oil, and whisk until combined. Don’t over mix the batter.
3. Pour the batter into the prepared pan and bake for 24-27 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
4. Remove from oven, place on a wire rack and let cool completely in the pan.
5. Add the chocolate chips and almond butter to a microwave safe bowl, and heat for two 30-second intervals, stirring in between and then after until smooth.
6. Spread the chocolate mixture slowly over top of the cooled cake, being careful not to spread too closely to the edge of the cake as it may run over the side.
7. Place in the refrigerator until the chocolate is set.
8. Using the parchment paper, lift the cake out of the pan and transfer to a cutting board. Cut into 16 pieces.
9. Store in a single layer in an airtight container in the refrigerator. They should last for 5-7 days, or store in the freezer for later enjoyment.

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Notes

1. This recipe calls for a 9-inch square pan, but you can also use an 8-inch square pan. Just increase your baking time by about 5 minutes and test for doneness with a toothpick. Since you have a smaller surface area for the chocolate topping, you may have some leftover.
2. Use overripe (browned) bananas for the best banana flavour and mash them well so you don’t have any lumps of banana in your cake.
3. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: vegan banana cake, whole wheat banana cake, healthy banana cake