Choco Banana Snackcake

Oh man, if you have lots of bananas and like chocolate cake, do I have the perfect recipe for you. Dairy-free, super moist and delicious, this one is a winner. Plus it's packed with 5 bananas so it's almost a health food, right? I was looking for an easy and dairy-free dessert to share with my sister and brother-in-law. I stumbled across this beauty on Pinterest (everyone's already following me on Pinterest: It's a quick and easy snackcake recipe that will offer endless variations. My next iteration will be a vanilla version with vegan caramel sauce drizzle, stay tuned for that one!

choco banana snackcake

Choco Banana Snackcake

Adapted from Serena Bakes Simply, Serves 12


  • 5 whole bananas, peeled and frozen, then thaw for 1 hour
  • 1 1/2 cups packed brown sugar
  • 1 egg
  • 2/3 cup canola oil
  • 1 1/2 teaspoon apple cider vinegar or white vinegar
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup black coffee
  • 2/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour 
  • 1/2 cups dark chocolate chips
  • 3/4 cup walnut or pecans, chopped (optional)
  • 1/2 cups dark chocolate chips (To Sprinkle On Top)
Rich chocolate and banana snackcake heads into the oven.

Rich chocolate and banana snackcake heads into the oven.


Baker's note: I always have lots of bananas in my freezer. Before you begin making this cake, remove 5 frozen, peeled bananas from the freezer and allow to thaw for about 1 hour. In a pinch, you can take 5 ripe, peeled bananas, and microwave them for 2-3 minutes before beginning this recipe. You should have nearly the same results.

Preheat oven to 350 F and adjust oven rack to the middle position. Lightly grease a 9x13 baking pan (I used glass pyrex to great success).

Place thawed bananas in a large bowl and mash with a fork or potato masher until fairly smooth. Stir in brown sugar, canola oil, egg, vanilla, vinegar and coffee.  In a medium bowl, whisk together the flour, cocoa powder, baking soda and kosher salt. Add the dry ingredients to the wet and stir until just combined. Do not overmix. Stir in 1/2 cup of dark chocolate chips (I recommend Ghiradelli's 60% cocoa dark chocolate chips for this recipe) and chopped nuts if you are using them. Pour snackcake batter into the prepared pan and top with remaining 1/2 cup chocolate chips. Bake for 40-50 minutes until a cake tester comes out mostly clean. Cool for 15 minutes before slicing. 

I found that the banana flavor quickly disappeared. If possible, enjoy this cake the same day that you bake it.  

Snackcake ready for devouring.

Snackcake ready for devouring.