Vegan Chocolate Banana Cake
This vegan chocolate banana cake is a rich, moist, and fudgy dessert made with ripe bananas, cocoa powder, and chocolate chips for the ultimate chocolate treat. It’s an easy eggless, dairy-free, and oil-free recipe that comes together in one bowl using simple pantry ingredients.
Equipment
- 1 Mixing bowl
- 1 8-inch round baking pan covered with parchment paper or lightly greased
Ingredients
Wet Ingredients
- 1 + ½ cups mashed bananas
- ⅓ cup natural peanut butter
- ⅓ cup + 1 tablespoon hot water
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar or white vinegar
Dry Ingredients
- 1 + ½ cups all-purpose flour scooped & leveled
- ½ cup cocoa powder unsweetened
- ¾ cup cane sugar or granulated/brown sugar
- ½ cup dairy-free chocolate chips
- 1 teaspoon baking soda
- ½ teaspoon salt
Topping (optional)
- ⅓ cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease an 8-inch round cake pan or line it with parchment paper. In a large bowl, combine the mashed bananas, peanut butter, vanilla, vinegar, and water. Stir until smooth and well combined.1 + ½ cups mashed bananas, ⅓ cup natural peanut butter, ⅓ cup + 1 tablespoon hot water, 1 teaspoon vanilla, 1 teaspoon apple cider vinegar
- Add the cocoa powder, sugar, baking soda, and salt, and mix well. Add the flour last and gently mix until just combined, being careful not to overmix the batter.½ cup cocoa powder, ¾ cup cane sugar, 1 teaspoon baking soda, ½ teaspoon salt, 1 + ½ cups all-purpose flour
- Gently fold in the chocolate chips.½ cup dairy-free chocolate chips
- Pour the batter into the cake pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Optional: melt ⅓ cup chocolate chips and drizzle over the top for an extra chocolatey finish.⅓ cup dairy-free chocolate chips
Notes
- Use very ripe bananas for the best sweetness and moist texture.
- Measure flour properly by fluffing, spooning, and leveling it for accurate results.
- Do not overmix the batter to keep the cake soft and fluffy.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze slices for up to 2 months and thaw at room temperature before serving.
Nutrition
Calories: 250kcalCarbohydrates: 42gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 205mgPotassium: 292mgFiber: 3gSugar: 21gVitamin A: 19IUVitamin C: 3mgCalcium: 50mgIron: 2mg
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