Vegan Chocolate Chip Banana Cake
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups all-purpose flour (or gluten-free all-purpose flour plus 1 teaspoon xanthan gum)
- 1cup sugar
- 1teaspoon baking powder
- ½teaspoon baking soda
- 1teaspoon salt
- ½teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ½teaspoon ground cloves
- ½teaspoon ground ginger
- 1cup mashed bananas (approximately 2 very ripe bananas, mashed on a plate using the back of a fork)
- 1cup canned coconut milk, mixed well before measuring
- ½cup canola oil
- 2teaspoons white or apple cider vinegar
- 1tablespoon pure vanilla extract
- 1½cups semisweet chocolate chips (dairy free)
- Powdered sugar for garnish
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Preparation
- Step 1
Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I've made this a few times for vegan family members and they loved it. Now I've adapted it to apple bread for fall because I couldn't find another vegan recipe that looked good. I replace bananas with homemade applesauce, add two chopped apples, increase the spices, and omit the chocolate chips. I also made a little streusel topping (2 T each flour and brown sugar and 1 T Earth Balance)
I made 18 muffins instead of bread and cooked for 30 minutes at 350 degrees. They came out perfect and delicious.
Possibly the best banana bread I've ever made. I accidentally used two tablespoons of white vinegar and it was fine - my roomie said she liked the sharpness. I also used 2 1/2 bananas because mine were too small, added a little extra vanilla, and baked for maybe an hour and 15. I used light coconut milk because that's what I had and it was still incredibly moist and delicious. 10/10
Excellent cake! Vegan and omnivore approved. Following others’ advice, and my own preferences for less sugar and oil, I used 3/4 c light brown and used more mashed banana and coconut milk and less oil (about 3 Tbs). I substituted allspice for nutmeg and white balsamic for ACV. Glad I replaced half of the chocolate chips with toasted pecans. Baked in a carousel convection oven in a 6 cup Bundt pan at 350 for 50 min. Crispy edges, tender crumb. May leave out chips completely next time and use candied pecans and shredded coconut.
Made as directed as muffins. Was fabulous!!!! Some of family does not eat sugar. Has anyone substituted unsweetened applesauce for sugar? How much?
It is delicious! The only change was the amount of the chocolate chips...used only 1 cup, which I felt was more than enough...half dark and half milk. My coconut milk had congealed and it took a lot of effort to get it to a liquid consistency. Any suggestions on an easy way to get this done?
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