Vegan Mini Banana Chocolate Loaf Cakes

Name: Vegan Mini Banana Chocolate Loaf Cake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 Bananas; 140 g Brown Sugar ((2/3 US Cup)); 75 g Plant Based Butter (unsalted) ((1/3 Cup)); 100 g Apple Sauce ((1/2 US Cup)); 60 ml Plant Based Milk; 240 g All Purpose Flour ((2 US Cups)); 1 tsp Baking Powder; 0.5 tsp Salt; 50 g Vegan Chocolate Chips ((Just over 1/4 US Cup)); Brown Sugar for topping

If you love baked treats but struggle with allergies or dietary restrictions, this recipe is perfect for you. A delicious and easy-to-follow recipe that will satisfy your sweet tooth without compromising on taste or texture. These vegan mini banana chocolate loaf cakes are dairy-free and eggless with an easy gluten-free option available.

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Close up of 6 mini banana bread loaves in a baking tray after baking.

Table of Contents

Why I Made This Recipe

We had a few overripe bananas left over and I wanted to make mini loaf cakes for our kids to take to school, instead of our usual loaf cake recipe. This recipe is perfect when you want to make individual portions and our kids just adore it.

Why You Need This Recipe

This one-bowl recipe uses everyday pantry ingredients and is perfect when you want to bake a quick treat. From mashing the ripe bananas to combining the ingredients, it is so quick and easy to make these delicious mini cakes at home. These are great to add to lunchboxes for a healthy (ish) school treat or as a grab-and-go breakfast option on busy days.

Ingredients and Substitutions

This is a dairy-free, eggless recipe with an easy gluten-free option. Read my FAQ for more recipe tips and commonly asked questions.

Banana Loaf Cake Ingredients on a white counter.

Bananas: ensure that the bananas are ripe. We often use overripe bananas in banana cake/bread to add extra sweetness.

Apple Sauce: acts as the egg replacement and binding agent for this recipe. Sub with 2 eggs if you are not vegan.

Plant-Based Butter: for richness. Sub with dairy butter if you are not dairy-free.

All-Purpose Flour: sub with gluten-free flour if required. I recommend Bob’s Red Mill 1-to-1 Baking Blend.

Baking Powder: for rise.

Salt: flavour enhancer. Omit if you are using salted butter.

Brown Sugar: I like to use brown sugar in loaf cakes as it adds a nice caramel undertone. Sub with white sugar if you prefer.

Vegan Chocolate Chips: sub with your favourite chocolate. If you don’t have chips, you could cut up a bar of chocolate instead.

Coarse Brown Sugar: this adds texture to the top of the cakes. Omit if you don’t have any, although I do highly recommend as it adds more interest to the cakes.

How to Make Mini Banana Loaf Cakes

Gather all equipment and ingredients, ensuring that the milk and butter are at room temperature before making the batter. Mash 3 ripe bananas in a mixing bowl then add apple sauce, plant-based butter and plant-based milk. Stir to combine.

Close up of milk, butter and mashed bananas in a white mixing bowl.

Add the brown sugar, flour, baking powder and salt then mix until everything is incorporated. Finally, fold in the chocolate chips with a spatula.

Banana Loaf Cake batter in a mixing bowl with a spatula in the top of the batter.

Spray oil in each of the 6 mini loaf pan cavities then evenly distribute the batter. Each cavity will be fairly full.

6 mini loaf cakes in a baking pan before baking.

Top with a sprinkling of coarse brown sugar.Coarse Brown Sugar for topping. This helps to add a nice crunchy layer to the loaves, which finishes them off perfectly.

Close up of a mini loaf cake in a baking pan before baking with brown sugar being sprinkled on top.

Bake at 350°F/ 175°C for 25 minutes until well risen and lightly golden. The cakes are ready when they come away from the sides of the pan and a toothpick comes out clean when testing for doneness.

6 mini loaf cakes in a baking pan after baking.

I love how cute these are. Mini cakes are my favourite type of dessert to make (and eat!!).

Close up of a mini loaf cake in a baking pan after baking.

Allow to cool, remove from the pan and serve immediately. Top tip – these are also great sliced in half with jam or butter added.

A sliced mini loaf cake on a white plate next to the baking pan of cakes.

Common Questions

How many banana loaf cakes does this recipe yield?

This recipe makes 6 mini loaf cakes. You can also make one large loaf cake with the same quantity of batter.

Can I amend this recipe to make gluten-free loaf cakes?

For a gluten-free option, swap out the all-purpose flour for a gluten-free baking blend. I highly recommend Bob’s Red Mill 1-to-1 Baking Flour.

How should I store the loaf cakes?

Store in an airtight container at room temperature for up to 3 days. You can also freeze them wrapped individually in an airtight container. Allow to defrost at room temperature before unwrapping.

Close up of a mini vegan banana loaf cake cut up in to 3 pieces on a white plate.

More Quick Favourites

If you’re in the mood for easy bakes, like these mini vegan banana chocolate loaf cakes, be sure to check out these family favourites:

A classic Blueberry Burst Muffin (Tim Hortons Copycat recipe)
Add hidden avocado to this easy Gluten Free Brownie Recipe
The easiest Red Velvet Cupcakes you’ll ever bake!