Foolproof Banana Chocolate Chip Cake: A Moist & Easy 8×8 Vegan-Friendly Treat

When those overripe bananas on your counter are practically begging to be transformed, there’s no better solution than this incredible Banana Chocolate Chip Cake! This recipe delivers a perfectly moist and tender 8×8 banana snack cake in every single bite. The best part? You won’t even need a mixer, making it an effortlessly delicious treat for any occasion.

One of my greatest joys is baking and sharing delicious desserts with friends and loved ones, especially when catching up after a long time. Whether it’s extra batches from blog recipes (someone has to taste test, right?) or something specifically baked for them, dessert is my go-to offering. However, I often face a delightful challenge: baking for my vegan friends.

Given the amount of butter, eggs, and milk that typically go into my everyday baking, crafting something suitable for a vegan diet isn’t always straightforward. I recall one instance where I almost served them a dessert containing marshmallows, completely forgetting that they’re not even suitable for vegetarians, let alone vegans! While my friends are always gracious and tell me not to fuss, I firmly believe that no one should feel excluded from enjoying a delicious homemade treat because of their lifestyle choices.

My mission became clear: to create a cake that both vegans and non-vegans would wholeheartedly enjoy, using only common pantry ingredients. And that, my friends, is precisely what I achieved with this amazing Banana Chocolate Chip Cake. It’s an 8×8 banana snack cake that’s so incredibly moist, rich, and bursting with chocolate chips, you would never guess it’s a vegan recipe.

In fact, I put it to the test! I brought this particular banana chocolate chip cake to a coworking space I frequent, without mentioning its vegan status. It was a little social experiment, and the results were unanimous: everyone raved about its taste, texture, and generous chocolate chip distribution. Not a single person suspected it was a plant-based treat!

And let me tell you, there’s no need to be intimidated by the ‘V’ word! This recipe avoids specialty ingredients like flaxseed meal, chia eggs, or expensive vegan butters. Instead, it relies on simple, everyday pantry staples, including readily available vegetable oil for its rich, moist fat component. Its versatility means that if you’re not strictly vegan, you can easily swap in dairy milk for soy milk, and melted butter for vegetable oil, without compromising on flavor or texture. This banana chocolate chip cake truly caters to everyone.

Beyond its inclusivity, this cake is ridiculously easy to make. Forget about hauling out your stand mixer or even a hand mixer. You can measure all the ingredients into a single bowl and whisk everything together by hand. It’s perfect for those spontaneous baking urges or when you’re short on time but craving something homemade and satisfying.

Unlike some of my other small banana cake recipes that might call for frosting, this banana chocolate chip cake is packed with so many chocolate chips, it doesn’t even need it! It’s perfectly delicious served as is. Of course, if you’re feeling fancy or celebrating a special occasion, you can certainly elevate it with a creamy chocolate frosting or a decadent peanut butter frosting.

Baked and served straight from its convenient 8×8 pan, this banana chocolate chip cake is incredibly portable. It’s an ideal dessert to bring to potlucks, birthday parties, family gatherings, or simply to share with friends over coffee. Its robust flavor and moist crumb ensure it’s a crowd-pleaser every time.

Essential Ingredients for Your Moist Banana Chocolate Chip Cake

Crafting this delightful eggless banana cake requires a simple list of ingredients that you likely already have on hand. Here’s a closer look at what you’ll need and why each component is crucial for the perfect texture and flavor:

• All-purpose flour: This forms the structural base of our cake. It’s essential for providing the right balance to the liquid ingredients, ensuring a tender crumb without being too dense.
• Granulated Sugar: Beyond just sweetness, sugar contributes to the cake’s moistness and helps achieve that beautiful golden-brown crust.
• Baking soda: Our primary leavening agent. It reacts with the acidic ingredients (like vinegar and banana) to produce carbon dioxide, giving the cake its lovely rise and airy texture.
• Ground Cinnamon: A touch of cinnamon wonderfully complements the banana and chocolate flavors, adding warmth and depth to the cake. Don’t skip it – it makes a difference!
• Salt: A pinch of salt is vital in any baking recipe. It enhances all the other flavors, preventing the cake from tasting bland and bringing out the best in the banana and chocolate.
• Milk (Soy or Almond): For a truly vegan cake, plant-based milk like soy or almond is perfect. It adds moisture and helps create a smooth, pourable batter. For those not adhering to a vegan diet, regular whole dairy milk can be used as an easy substitution. Ensure it’s at room temperature for optimal mixing.
• Vegetable oil: A neutral-flavored oil like vegetable oil provides the necessary fat content, contributing significantly to the cake’s incredible moisture and tenderness. If you’re not making a vegan cake, an equal amount of melted butter works beautifully as well, offering a slightly richer flavor.
• White Distilled Vinegar: This is a key ingredient in eggless baking! The vinegar reacts with the baking soda, creating a powerful leavening action that helps the cake rise beautifully without the need for eggs. It won’t leave any noticeable taste in the finished cake.
• Overripe Bananas: The star of the show! For the best, most intense banana flavor and natural sweetness, always use bananas with plenty of brown spots or even fully browned peels. They’re softer, easier to mash, and packed with more sugar. Measuring your mashed banana is crucial, as banana sizes can vary.
• Vanilla Extract: A touch of vanilla extract is a flavor enhancer that ties all the ingredients together, truly bringing out the delicious notes of banana and chocolate chips.
• Semisweet or Dark Chocolate Chips: These add bursts of rich, melty chocolate throughout the cake. While many brands are dairy-free, it’s essential to check the label if you’re specifically making a vegan version.

Are All Chocolate Chips Vegan?

It’s a common misconception that all chocolate chips are vegan. While many dark chocolate or semisweet varieties are naturally dairy-free, some brands, particularly cheaper ones, often contain milk fat or other dairy derivatives. Always make sure to read the ingredient label carefully if you are baking for someone who is vegan or has dairy allergies. Look for labels that explicitly state “dairy-free” or “vegan” to be safe.

Effortless Steps: How to Make Your Banana Chocolate Chip Cake

You’ll be amazed at how simple it is to whip up this moist banana snack cake. No fancy equipment is needed – just a bowl, a whisk, and a few minutes of your time!

1. Prepare Your Pan and Preheat Oven: Start by preheating your oven to a moderate 350°F (175°C). Lightly grease and flour an 8×8 inch square baking pan. This ensures your beautiful cake won’t stick and will release easily after baking.
2. Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour. Then, add the granulated sugar, baking soda, ground cinnamon, and salt. Whisk these dry ingredients thoroughly until they are well combined. This step helps distribute the leavening agents and spices evenly throughout the batter, preventing pockets of unmixed ingredients.
3. Mix Wet Ingredients: In a separate, medium-sized bowl or a large liquid measuring cup, combine your milk (soy, almond, or dairy), vegetable oil (or melted butter), mashed overripe banana, white distilled vinegar, and vanilla extract. Whisk these wet ingredients together until they are fully incorporated and smooth. The vinegar and baking soda will start their reaction once combined with the wet ingredients, so ensuring they are well mixed at this stage is important.
4. Gently Combine Wet and Dry: Pour the wet ingredients mixture over the dry ingredients in the large bowl. Using a rubber spatula or a whisk, gently stir everything until just moistened. It’s crucial not to overmix the batter; overworking can develop the gluten in the flour, leading to a tough, dry cake. A few lumps are perfectly fine!
5. Add Chocolate Chips: Once the batter is mostly combined, switch to a rubber spatula and gently fold in about half of the chocolate chips (approximately 1/2 cup). Reserve the other half for topping the cake. This ensures a generous distribution of chocolate throughout every slice.
6. Bake to Perfection: Transfer the cake batter evenly into your prepared 8×8 inch pan. Sprinkle the remaining 1/2 cup of chocolate chips over the top of the batter. Place the pan in the preheated oven and bake for 25-30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. If it has melted chocolate on it, that’s fine, but no wet batter.
7. Cool and Serve: Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving. Cooling allows the cake to set properly and prevents it from crumbling.

Store any leftover banana chocolate chip cake in an airtight container at room temperature for up to 5 days, where it will remain wonderfully moist and delicious.

Tips for the Best Banana Chocolate Chip Cake Every Time

Achieving a consistently moist and flavorful banana chocolate chip cake is easy with these simple tips:

• Embrace Overripe Bananas: This cannot be stressed enough! The browner your bananas are, the sweeter and more flavorful your cake will be. Overripe bananas are also softer and mash more easily, resulting in a smoother batter and a moister final product.
• Measure Your Bananas: While it might be tempting to just throw in “two bananas,” their size varies greatly. Measuring out exactly one cup of mashed banana ensures the right moisture and banana flavor balance for this recipe.
• Do Not Overmix: Once the wet and dry ingredients are combined, mix only until no streaks of dry flour remain. Overmixing develops the gluten in the flour, which can lead to a dense, tough cake. A few small lumps in the batter are perfectly fine!
• Room Temperature Ingredients: For the best emulsification and a smooth, even batter, ensure your milk and vegetable oil are at room temperature. This helps everything combine seamlessly.
• Spoon and Level Flour: To accurately measure flour, spoon it lightly into your measuring cup, then level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to too much flour and a dry cake.
• Don’t Overbake: Keep an eye on your cake as it bakes. Baking for too long can dry it out. The toothpick test is your best friend – when it comes out clean (aside from melted chocolate), your cake is ready!

Storage and Freezing Instructions

This banana chocolate chip cake is so good, you might not have many leftovers, but if you do, here’s how to keep it fresh:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 5 days. Ensure it’s completely cooled before storing to prevent condensation, which can make the cake soggy.
• Refrigeration: While not strictly necessary for plain cake, if you decide to add a cream cheese frosting, the cake should be stored in the refrigerator in an airtight container for up to a week. Bring it to room temperature before serving for the best flavor and texture.
• Freezing: For longer storage, this cake freezes beautifully! Once completely cooled, wrap individual slices or the entire cake (if unfrosted) tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.

Do You Need to Frost This Banana Snack Cake?

Thanks to the generous amount of chocolate chips baked right into the batter and sprinkled on top, your banana chocolate chip cake is wonderfully rich and flavorful on its own and truly doesn’t require frosting. Its simple, rustic charm makes it perfect as a grab-and-go snack or a casual dessert.

However, if you’re making this for a special occasion, like a birthday cake, or simply love the added indulgence, frosting is always an option! Just like I did with my strawberry snack cake, you can absolutely dress it up. Consider classic pairings such as a tangy small batch cream cheese frosting, a decadent chocolate cream cheese frosting, or a rich peanut butter cream cheese frosting. For different flavor profiles, you could also try a cozy cinnamon buttercream or an exotic coconut frosting. The choice is yours!

Frequently Asked Questions (FAQs) About Banana Chocolate Chip Cake

Here are answers to some common questions you might have about making this delicious cake:

• Q: Can I use bananas that aren’t overripe?
  A: While you can, it’s highly recommended to use overripe bananas (with brown spots or entirely brown) for the best flavor and sweetness. Ripe bananas are also softer and easier to mash, which contributes to a more tender cake. If your bananas aren’t quite ripe enough, you can try to speed up the process by baking them in their peels at 300°F (150°C) for 15-30 minutes until they turn black and soft.
• Q: What if I don’t have white distilled vinegar?
  A: The vinegar is crucial for reacting with the baking soda to help the cake rise in this eggless recipe. You can substitute it with an equal amount of apple cider vinegar. Lemon juice can also work in a pinch, though it might impart a very subtle citrus note. Do not skip an acid component if you want the cake to rise properly.
• Q: Can I add nuts or other mix-ins?
  A: Absolutely! This cake is very adaptable. Feel free to stir in 1/2 cup of chopped walnuts, pecans, or even shredded coconut along with the chocolate chips. Just be mindful of the total volume of mix-ins so as not to overwhelm the batter.
• Q: Can I make this gluten-free?
  A: While this recipe hasn’t been specifically tested with gluten-free flours, you can generally substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Be aware that the texture might vary slightly.
• Q: Can I turn this into muffins or cupcakes?
  A: Yes! This batter is perfect for muffins or cupcakes. Line a 12-cup muffin tin with liners and fill each about two-thirds full. The baking time will be shorter, typically around 18-22 minutes, or until a toothpick inserted comes out clean.
• Q: How do I know if my chocolate chips are truly vegan?
  A: Always check the ingredient list on the chocolate chip packaging. Look for terms like “milk fat,” “dairy solids,” or “whey” which indicate non-vegan ingredients. Many brands now offer clearly labeled “dairy-free” or “vegan” chocolate chips, often found in the natural foods aisle. Dark chocolate chips are generally a safer bet than semi-sweet or milk chocolate.

More Delicious Banana Recipes to Enjoy

If you loved this banana chocolate chip cake, you’re in for a treat! Bananas are incredibly versatile, and there are so many more delicious ways to enjoy them. Check out these other fantastic recipes that celebrate the humble banana:

• Banana Cupcakes with Chocolate Fudge Frosting
• Mango Banana Yogurt Smoothie
• Mini Banana Bread
• Small Batch Banana Muffins
• Banana Nut Blondies

Banana Snack Cake

Yield:
12 servings

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

When those overripe bananas on your counter are begging to be used, make this Banana Chocolate Chip Cake! It’s an 8×8 banana snack cake that’s moist and tender in every bite. No mixer required!

Ingredients

• 1 + 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1/2 cup soy or almond milk (or whole dairy milk for non vegan cake), room temperature
• 2 tablespoons vegetable oil (or melted butter for non vegan cake)
• 1 cup mashed banana (roughly 2 medium overripe bananas – please measure this as bananas vary in size)
• 1 tablespoon white distilled vinegar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips* (see Note about vegan)

Instructions

1. Preheat oven to 350F. Lightly grease an 8×8 inch square pan.
2. In a large bowl, sift the flour then whisk in sugar, baking soda, cinnamon, and salt.
3. In a large measuring cup or another bowl, whisk together the milk, oil, banana, vinegar, and vanilla.
4. Pour the wet ingredients over the dry ingredients and gently whisk everything until is moistened, being careful not to overwork the batter.
5. Switch to a rubber spatula and stir in 1/2 cup chocolate chips.
6. Transfer the batter to the pan then top with remaining 1/2 cup chocolate chips. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (it may have some chocolate on it). Cool completely before serving.

   Store leftovers at room temperature for up to 5 days.

Notes

• *Some chocolate chip brands do contain milk fat, so please read the label to ensure you are using dairy free chocolate chips if making this cake vegan.
• Enjoyed this recipe? Check out Small Banana Cake and Banana Cupcakes.

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• 8×8 Square Pan

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First published May 12, 2015. Updated for enhanced readability, SEO, and content expansion.