Banana Snack Cake is an easy, health-minded banana cake that stays soft and moist, with a balanced banana flavor and a thick chocolate–almond butter topping. Egg-free and dairy-free, it uses only 10 ingredients and makes a lovely treat with tea or coffee.
This vegan banana cake is simple to prepare and the dairy-free chocolate topping is quick and irresistible. If you often have overripe bananas on the counter, this is a great way to use them.
I purposely buy extra bananas so they can ripen fully—when they’re dark and soft they add the best banana flavor to 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
This banana snack cake is one of my favourites too, and I’m excited to share it with you.
Why you’ll love this whole wheat banana cake
- Made in one bowl using 10 pantry-friendly ingredients.
- Vegan and dairy-free—no eggs, butter or milk needed.
- The chocolate topping is optional if you want an even simpler snack cake.
- Healthier choices like whole wheat flour and coconut sugar keep it on the lighter side.
Details on a few ingredients
Bananas: Use very overripe bananas—fully brown is best. They give the richest, sweetest banana flavor. Mash them well to avoid lumps in the batter.
Spices: The recipe uses chai spice, but you can substitute an equal amount of ground cinnamon. Both are mild and work well.
Almond butter: Smooth natural almond butter melts with dark chocolate chips to make the glossy topping. If you don’t have almond butter, smooth natural peanut butter is a good substitute and complements banana nicely.
How to make this dairy-free banana snack cake
Whisk the dry ingredients in a large bowl. Add mashed banana, milk and oil, and whisk until just combined—don’t overmix. Pour the batter into a prepared pan and bake at 350°F (175°C) for 24–27 minutes. Let the cake cool completely in the pan.
For the topping, combine vegan dark chocolate chips and natural smooth almond butter in a microwave-safe bowl. Heat in two 30-second intervals, stirring between and after, until smooth. Spread the mixture slowly over the cooled cake and chill until set.
Frequently asked questions
White flour can work, but when used in the same quantity this cake tested slightly too wet and underbaked. If you use white flour, increase the amount by about 1/4 cup and check for doneness.
Look for a nicely browned top and use the toothpick test: insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is done.
Yes. The recipe calls for a 9-inch square pan, but an 8-inch pan will work—bake about 5 minutes longer and test with a toothpick. The smaller surface area may leave extra topping.
Storage tips
If the cake is moist, refrigerate it. The chocolate–almond butter topping keeps best chilled, so store the cake in an airtight container in the refrigerator for 5–7 days. Without the topping and stored at room temperature, it will keep 2–3 days.
You can freeze the cake with or without the topping for up to 3 months. For an untopped cake, cool completely, wrap tightly and freeze. For topped cake, cut into pieces, arrange in a single layer in a freezer-safe container, and thaw in the refrigerator before serving.
Recipe tips and substitutions
- If your bananas aren’t ripe enough, roast them unpeeled at 300°F (150°C) for 15–20 minutes until the skins turn black—this speeds ripening and concentrates sweetness.
- If you don’t have almond milk, any milk will work; using dairy milk will make the recipe no longer vegan.
- If you don’t have coconut sugar, brown sugar is a suitable swap. I don’t recommend granulated sugar—brown or coconut sugar gives better texture and flavor.
- When spreading the chocolate topping, work slowly and avoid spreading right to the edges so it doesn’t run down the sides.
More vegan snack cakes
- Chai Spice Cake with spiced cream cheese 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, feel free to leave a comment with your thoughts or any questions.
📖 Recipe
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!
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 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)
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch square pan and line with overhanging parchment paper.
- In a large bowl, whisk together flour, sugar, spice, baking soda and salt. Add milk, mashed banana and oil, and whisk until just combined—do not overmix.
- Pour the batter into the prepared pan and bake 24–27 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven, place on a wire rack and let cool completely in the pan.
- Combine chocolate chips and almond butter in a microwave-safe bowl. Heat in two 30-second intervals, stirring between and after, until smooth.
- Spread the chocolate mixture slowly over the cooled cake, keeping back from the edges to avoid run-off.
- Refrigerate until the chocolate is set.
- Lift the cake from the pan using the parchment, transfer to a cutting board and cut into 16 pieces.
- Store a single layer in an airtight container in the refrigerator for 5–7 days, or freeze for later.
Notes
- The recipe calls for a 9-inch square pan; an 8-inch pan will work but increase baking time by about 5 minutes and check with a toothpick. You may have extra topping with a smaller pan.
- Use overripe (browned) bananas for best flavor and mash thoroughly to avoid lumps.
Nutrition Facts per Serving
Calories: 195 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 3 g | Fiber: 3 g | Sugar: 10 g | Sodium: 180 mg
Nutrition information is an estimate and will vary with substitutions and brands used.