Delicious Vegan Chocolate Banana Cake Recipe

This vegan chocolate banana cake recipe is honestly EVERYTHING!

If you have some overripe bananas sitting in your kitchen cabinet, don’t throw them away just yet.

Instead, put your baking skills to the test and try out this banana cake recipe. I promise you won’t regret giving this a shot.

I’ve been craving chocolate a lot lately. Each time I think of baking something, chocolate always comes to mind.

I honestly believe it has a lot to do with my hormones this period, but thankfully, I’m not too mad about it.

Chocolate Banana Cake: A Vegan Favorite

If you happen to dislike chocolate (which I’m not sure why you would) then you can completely skip adding the cocoa powder and chocolate chips. However, do keep in mind it will take away from the overall flavor of this recipe. You could also consider making my banana shortcake recipe, which is similar without all the chocolate.

This recipe is honestly so simple and quick to make. It does require a lot of waiting time, but the end result is worth the wait. If you want it ready within minutes, you could try increasing your baking temperature a bit. However, I would strongly recommend you keep it between 360-390 degrees Fahrenheit.

Why You’ll Love This Vegan Chocolate Banana Cake

The one thing I love about this vegan chocolate banana cake is that it reminds me so much of my chocolate pancakes recipe. The only difference is that this has banana in it, which gives it its own unique taste.

As a topping for this banana cake, I chose to go with sliced almonds. I had no idea what I was thinking when I chose this as a topping, but I’m grateful I didn’t dismiss the idea. The roasted almonds combined with the chocolate chips gave it a nice crunchy exterior and gooey interior, which had me wanting more.

If you don’t have sliced almonds on hand, walnuts would be a great alternative. I just personally prefer to use almonds over walnuts.

Ingredients For Chocolate Banana Cake

• Almond milk: I chose almond milk as my plant-based alternative to regular milk; it has a subtle nutty flavor that complements the chocolate and banana beautifully.
• All-purpose flour: This is the backbone of the cake, providing structure and ensuring everything holds together nicely.
• Cocoa powder: I love the rich chocolatey essence it infuses into the cake, making it irresistibly indulgent.
• Sugar: For sweetness, and I find it balances the bitterness of the cocoa perfectly. You can use regular white sugar, coconut sugar or stevia.
• Brown sugar: I prefer adding brown sugar for its lovely depth of flavor and the moistness it introduces.
• Bananas: Overripe bananas are my secret to a moist cake; they add natural sweetness and a distinct banana flavor that pairs so well with the chocolate.
• Baking soda & Baking powder: To ensure the cake rises well and has a light, airy texture.
• Cinnamon: To complement the banana and chocolate flavors.
• Oil: I opt for olive or avocado oil because it keeps the cake wonderfully moist without overpowering other flavors.
• Vanilla extract: For more flavor
• Chocolate chips: For the topping, I sprinkle chocolate chips because who doesn’t love a little extra chocolate?
• Salt (optional): Just a pinch to enhance and elevate all the other flavors in the cake.
• Sliced Almonds (optional): I top it with some sliced almonds for an extra outer crunch.

How To Make Vegan Chocolate Banana Cake

To make this vegan chocolate banana cake, follow this step-by-step process.

Step 1: Mash the Bananas

In a medium-sized bowl, mash your overripe bananas with a potato masher or fork until you achieve a smooth consistency.

Step 2: Add Wet Ingredients

To the mashed bananas, add the olive oil, vanilla extract, and almond milk. Stir to combine.

Step 3: Mix Dry Ingredients

In a separate bowl, combine the dry ingredients—flour, cocoa powder, refined sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the banana mixture, stirring until you achieve a smooth batter.

Step 5: Add Chocolate Chips

Fold in the chocolate chips until evenly distributed.

Step 6: Bake and Serve Your Vegan Chocolate Banana Cake

Pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle sliced almonds and additional chocolate chips on top of the batter. Place the baking pan in the preheated oven at 350F (175C) and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Remember to monitor the banana cake as it bakes, as oven temperatures may vary.

Allow the banana bread to cool before slicing. Serve and enjoy your homemade vegan chocolate banana cake!

Storing Your Chocolate Chip Banana Cake

Storing your chocolate chip banana bread properly is crucial for keeping it fresh and delicious. Once the banana bread has completely cooled on a wire rack, wrap it tightly in plastic wrap or aluminum foil. This helps to seal in the moisture and keep out air.

You can also place the wrapped bread in an airtight container for added protection. At room temperature, your banana bread will stay fresh for about 2 to 3 days.

If you prefer to keep it longer, you can store the wrapped bread in the refrigerator, where it will last for about a week.

Extended Storage of Cake

For extended storage, freezing is the best option. Wrap the cooled banana bread first in plastic wrap, then in aluminum foil, and finally place it in a freezer-safe bag, pressing out as much air as possible before sealing.

Don’t forget to label the bag with the date. Frozen banana bread can last for 3 to 4 months. When you’re ready to enjoy it, defrost the bread at room temperature or in the refrigerator.

If it feels a bit dry, a quick warm-up in the microwave or oven can help restore its moisture and warmth, making it just as delicious as the day you baked it.

Let me know in the comments if you gave this recipe a try. Also, feel free to tag me on Pinterest with a picture of your meal.

Print Recipe

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Chocolate Banana Cake Recipe

vegan chocolate banana cake recipe

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

Servings: 4 people

Calories: 558kcal

Author: Eleanor

USAMetric

Ingredients

• ▢ 1 cup Almond milk
• ▢ 2 cups all-purpose flour
• ▢ 2½ tbsp cocoa powder
• ▢ ½ cup sugar
• ▢ ½ cup brown sugar
• ▢ 3 bananas - overripe
• ▢ 1 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1 tsp cinnamon - ground
• ▢ 1 tbsp olive oil
• ▢ 1 tsp vanilla extract
• ▢ chocolate chips - topping
• ▢ 1 pinch salt - optional

Instructions

• Preheat your oven to 350 °F and line a parchment paper in your baking pan
• In a medium sized bowl, mash your overripe bananas with a potato masher or fork until you achieve a smooth batter consistency.
• Add your olive oil, vanilla extract and almond milk to the bananas and combine.
• To a separate bowl, add in your dry ingredients (flour, cocoa powder, refined sugar, brown sugar, baking soda, baking powder, cinnamon, salt) and combine
• Add your dry ingredients to your wet ingredients (banana mixture) and combine until you achieve a smooth batter.
• Add in your chocolate chips and combine.
• Pour in your combined mixture into your baking pan. Be sure to coat your baking pan with butter or parchment paper to avoid sticking.
• Top batter with sliced almonds and chocolate chips
• Bake for 60-65mins or until a toothpick inserted comes out clean.
• Serve and Enjoy

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