If you're someone who loves baked treats but struggles with allergies or dietary restrictions, then 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 mini banana chocolate loaf cakes are both dairy-free and eggless with an easy gluten free option available. Makes 6.
Gather all equipment and ingredients, ensuring that the milk and butter are at room temperature before starting to make the batter.
Mash 3 ripe bananas in a mixing bowl then add apple sauce, plant based butter and plant based milk, Stir to combine.
75 g Plant Based Butter (unsalted), 100 g Apple Sauce, 60 ml Plant Based Milk, 3 Bananas
Add in the brown sugar, flour, baking powder and salt then mix until everything is incorporated. Finally fold in the chocolate chips.
140 g Brown Sugar, 240 g All Purpose Flour, 1 tsp Baking Powder, 0.5 tsp Salt, 50 g Vegan Chocolate Chips
Spray oil in each of the 6 mini loaf pan cavities then evenly distribute the batter. Top with a sprinkling of coarse brown sugar.
Coarse Brown Sugar for topping
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.
Allow to cool, remove from the pan and serve immediately. Top tip - these are also great sliced in half with jam or butter added to them.
Video
Notes
This recipes makes 6 mini loaf cakes. You can also make one large loaf cake with the same quantity of batter.
Store in an airtight container at room temperature for up to 3 days.
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.
Nutrition information is provided as a guide only and is based on the actual ingredients that I used to create this recipe.