Can you use plain white flour instead of whole wheat flour?

I sometimes use white and whole wheat flour interchangeably in recipes. However, when I tested this cake with white flour in the same quantity as whole wheat, it was too wet and a little under baked. If I try it again with white flour, I will increase the amount by about quarter of a cup.

How do you know when banana cake is done?

When this cake is fully browned on top, it's usually a good indication that the cake is done. But the test I always use is a toothpick inserted into the middle of the cake. If it comes out clean, or with just a few crumbs on it, the cake is done.

Can I make this banana snack cake in an 8x8 square pan?

This recipe calls for a 9-inch square pan, but if you only have an 8-inch square pan, you can use that too. Just increase your baking time by about 5 minutes and test for doneness with a toothpick. Just note that since you have a smaller surface area for the chocolate topping, you may have some leftover.

Banana Snack Cake (Vegan)

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!

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

Pre-heat oven to 350F. Lightly grease a 9-inch square pan and line it with overhanging parchment paper.
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.
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.
Remove from oven, place on a wire rack and let cool completely in the pan.
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.
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.
Place in the refrigerator until the chocolate is set.
Using the parchment paper, lift the cake out of the pan and transfer to a cutting board. Cut into 16 pieces.
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.

Notes

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.
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.
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.