Vegan Banana Chocolate Chip Cake Recipes

BANANA CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix flour, sugar, baking powder and salt.
• In a separate bowl, combine bananas, egg, melted butter and milk.
• Stir banana mixture into flour mixture until blended. Be careful not to over mix.
• Stir in chocolate chips.
• Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)

VEGAN CHOCOLATE CHIP CAKE RECIPE

Steps:

• Line a 9 by 5 inch or smaller loaf pan with parchment or grease well. Preheat the oven to 360 deg F (182 deg C). In a bowl, mix in the wet ingredients until the sugar is fully combined.
• In another bowl, whisk 1 3/4 cup flour, baking powder, baking soda and salt. Add spices of choice if you like. See GF option in Notes below. (Optional: Add 2 tbsp almond flour to the dry for additional texture). At this point you can also toss in seasonal berries of choice.
• Fold the dry into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter (you might not need any depending on the flours used).
• Add 1/3 cup chocolate chips and mix in. Pour the batter into a prepared loaf pan. Sprinkle the remaining chocolate chips on top. or top with a streusel of choice.
• Bake for 50 to 55 mins. Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for upto 2 days, refrigerated for upto 7 days, freeze (slices) for upto a month. See Tips above for troubleshooting.
• To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffinsBake in a brownie pan, bake for 40 mins.

VEGAN BANANA CHOCOLATE CHIP MUFFINS (HEALTHY)

Steps:

• Preheat oven to 350 degrees.
• Dry ingredients: Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside.
• Wet ingredients: In a small bowl, mix oil, sugar and vanilla.
• Banana: Mash bananas, you should have approx. 1 1/2 - 1 3/4 cups.
• Combine: Add the wet ingredients and bananas to batter and mix until just combined. If mixture seems too dry, add a bit of non-dairy milk, maybe 1/4 - 1/2 cup at most (I've never had to add any).
• Chocolate: Add in chocolate chips and mix briefly.
• Fill muffin tin: Spoon into a well-greased or paper-lined muffin tin, fill each muffin about 2/3 - 3/4 full.
• Bake: Place in the oven, on the center rack, and bake for about 20 - 25 minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it's ready.
• Remove from oven and let cool for 10 min.
• Makes about 12 muffins.
• Once completely cooled, store muffins in an airtight container lined with a paper towel on the counter for up to 3 - 4 days. The paper towel will soak up moisture and keep them from getting too moist. Or store in the refrigerator for up to a week.

CHOCOLATE CHIP BANANA CAKE

Steps:

• Preheat oven to 350F.
• Prepare a cake mold with parchment paper.
• Place almond milk and apple cider vinegar in a small glass. Stir and set aside.
• Peel and place bananas in a mixing bowl. I used an immersion blender to mash them but you can use a fork or potato masher as well. Add coconut sugar or syrup and vanilla and stir to combine.
• Stir in almond milk with apple cider vinegar.
• Add flour, baking soda, salt, and cinnamon. Stir until combined.
• Fold in chocolate chips, don't over-mix it.
• Pour into the cake mold.
• Bake for 40 minutes to 1 hour or until a knife comes out clean.
• Once fully baked, carefully remove from the cake loaf and place on a wire rack to cool before slicing.
• For the chocolate cream on top:
• Melt half a cup of chocolate chips. And cover the top.
• I topped my cake with even more chocolate chips right before serving.
• Store leftovers in a sealed container for up to three days in the fridge.

VEGAN BANANA-CHOCOLATE CHIP CAKE

Steps:

• Preheat the over to 350. Cream together the syrup, oil, and egg replacer. Add lecithin and bananas.
• Combine flour, baking soda, and salt. Add carob or chocolate chips, then fold dry ingredients into creamed mixture, stirring just to moisten and combine. Don't overmix.
• Pour batter into an ungreased 8-inch cake or Bundt pan. Bake approximately 40 minutes, or until cake tests done with a wooden toothpick. Cool on wire rack.

VEGAN CHOCOLATE CHIP BANANA CAKE

Steps:

• Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over-mix.
• Spread the batter evenly into the prepared pan. Bake for about 40 to 45 minutes in a Bundt pan or 50 to 60 minutes in a loaf pan until a toothpick inserted in the center of the cake comes out with a few crumbs clinging to it. Check the cake often and if it gets too brown on top, cover with foil and continue to bake. Rotate the pan halfway through baking time. Let cool, then sift powdered sugar over top.

BANANA CHOCOLATE CHIP SNACK CAKE (EGG FREE, DAIRY FREE, VEGAN)

Steps:

• Preheat oven to 350F. Lightly grease an 8x8 inch square pan.
• In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
• In another large bowl or measuring cup, whisk together the milk, oil, banana, vinegar, and vanilla.
• Pour the wet ingredients over the dry ingredients and gently whisk everything until is moistened, being careful not to overwork the batter.
• Switch to a rubber spatula and stir in the chocolate chips.
• Transfer the batter to the pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean (it may have some chocolate on it). Cool completely before serving.

VEGAN CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350°F (180°C). Spray a 9x5 inch loaf pan with non-stick spray and cut out parchment paper to line the bottom.
• Sift the flour into a mixing bowl and add the white granulated sugar, light brown sugar, baking powder, salt, cinnamon and nutmeg and mix together.
• Measure the correct amount of banana and add it to your blender jug along with the soy milk and coconut oil. Blend until just blended.
• Prepare your flax egg by mixing 1 Tablespoon ground flaxseed with 3 Tablespoons Hot Water and allowing to sit for a minute until it becomes gloopy.
• Pour the blended banana mix over the dry ingredients and add the flax egg and mix into a thick batter.
• Add the vegan chocolate chips and fold them in.
• Pour the batter into your prepared loaf pan and spread it out evenly. Sprinkle vegan chocolate chips on top.
• Place into the oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean (melted chocolate is fine, wet batter is not).
• Let it cool in the pan for a few minutes before transferring it to a wire cooling rack to cool.

THE BEST CHOCOLATE CHIP COOKIE LAYER CAKE

Steps:

• Preheat the oven to 350F and line 6″ springform cake pans with parchment paper and/or coconut or olive oil.
• measure out all ingredients before beginning. Prep the vegan buttermilk by mixing together the dairy free milk and apple cider vinegar, then set aside.
• In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside. In a stand mixer with paddle attachment, beat together the coconut sugar and vegan butter until fluffy, about 2-3 minutes. Add in the applesauce and vanilla extract, and mix until combined. Then add in about half of the flour mixture along with half of the vegan buttermilk mixture. Mix until just combined, then add in the remaining, and mix again until JUST combined. Add in the chocolate chips and fold until evenly distributed (a few stirs).
• pour the batter into 5 prepared cake pans, or depending on how many cake pans you have. Bake for 23-25 minutes, checking with a toothpick to make sure they're done.
• Let cool for 10 minutes before removing from the pans and repeat for the remaining dough. Then allow the cakes completely cool before frosting.
• When you're ready to frost, prepare the vegan buttercream according to the instructions.
• Place one cake as the bottom, frost that layer evenly, and continue stacking the cake layers up and frosting until you reach the top. Top with vegan ganache if desired.
• store any uneaten slices in an airtight container in the fridge for up to 4 days.

BANANA CHOCOLATE CAKE (WFPB, OIL-FREE, VEGAN)

Steps:

• Preheat oven to 350. Line an 8-inch cake pan with parchment paper. For cupcakes, use a silicone muffin tin or grease a regular muffin tin.
• Mash bananas very well with a fork or put them in a food processor so they are very smooth.
• Add water and sweetener to mashed bananas. If using nut butter, mix this in, too.
• In a bowl, mix dry ingredients well.
• Stir banana mixture in, then stir in half of the chocolate chips.
• Pour into prepared pan, then sprinkle remaining chocolate chips on top.
• Bake cake for 25-30 minutes, until the center is firm. Bake cupcakes for 20 minutes. Let cool completely before eating.

VEGAN BANANA CHOCOLATE CHIP MUG CAKE

Steps:

• Mix all the dry ingredients: flour, baking powder, salt Pour in the almond milk, maple syrup, vanilla and mashed banana; mix until well blended Add the vegan chocolate chips to the mixture and stir through to incorporate all the ingredients Microwave for 1 1/2 minutes or until centre is just set. The time will vary based on the power of your microwave. Let it cool. Enjoy!

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat your oven to 350°F. Line your loaf pan with parchment paper or spray with non-stick spray and set aside.Make the vegan buttermilk mixture. Combine the dairy-free milk and apple cider vinegar together in a bowl and set aside.Using a large bowl mix the flour, baking powder, baking soda, salt, cinnamon and sugar together.Combine the oil, mashed banana, and vanilla to the buttermilk mixture and whisk.Add the wet and dry ingredients together and mix for 1-2 minutes. DO NOT overmix your batter. Slowly fold 1 cup of chocolate chips into the batter.Pour batter into the loaf pan. Sprinkle 1/4 cup of chocolate chips and one sliced banana (optional) on top of the batter.Bake loaf for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean.Let completely cool outside of the loaf pan for at least 1 hour before slicing.